Oatmeal mug cake loaded with peanut butter and chocolate chips…for an excuse to eat cake for breakfast, look no further!
Over the years, I have learned that I feel so much better throughout the day if I start with a high protein breakfast. I joined the baked oatmeal trend and have been obsessed with trying different combinations of flavors. It’s no surprise that peanut butter and chocolate was a combo that had to make it on the blog.
This mug cake is loaded with 34 grams of protein and is a hearty (and outrageously delicious) way to start the day! And just for the memories, this mug cake recipe and our chocolate chip cookie version pretty much saved my life after the bike crash. I couldn’t eat normally for so long, and these mug cakes were the perfect way to get loads of protein.
Ingredients in Peanut Butter Choc Chip Mug Cake
These ingredients are so simple and likely ones that you’ll already have at home which is always a winner! This is meant to just be an overview of the ingredients needed. For all the details and full measurements, scroll down to the recipe card at the end of the post.
- Banana: adds moisture and natural sweetness to the cake
- Peanut Butter: adds flavor and protein
- Egg: helps with the structure of the cake and adds more protein
- Oats: go with old fashioned oats or quick oats
- NOTE: Steel cut oats will not work in this recipe
- Protein Powder: we have been using vanilla but I’m sure it would be great with chocolate or peanut butter protein powder too
- Milk: any type of milk will work, use almond milk and make it dairy free!
- Baking Powder: gives the cake some rise and fluffiness
- Salt: enhances all the flavors
- Mini Chocolate Chips: you can mix these in or just sprinkle them on top after baking
- Peanut Butter Chips: totally optional but they are a delicious addition
If you aren’t down with using bananas in your mug cake, here are few ideas for substitutes:
- Apple Butter
- Canned Pumpkin
You’ll want to use about 1/4 – 1/3 cup of these.
Skip the chocolate chips and add a dollop of jam on top. It will be like eating a breakfast pb & j.
Add chopped peanuts for more peanut flavor and added crunch.
Slice up some bananas and add them on top.
Add flaxseeds or chia seeds for even more added nutrition.
Drizzle with caramel or top with a scoop of ice cream. Ok, this may have entered the dessert zone, but it just feels right!
What to Eat with a Mug Cake
This peanut butter baked oatmeal is hearty enough to have for breakfast by itself, but I love mine with a fresh glass of orange juice or some sliced up fresh fruit. If you want to go big time, add a side of crispy bacon or sausage.
Can this Recipe Be Made in the Microwave?
Yes, oatmeal mug cake can be microwaved for 1 1/2 to 2 minutes but I definitely prefer it baked in the oven.
Can Baked Oatmeal Be Baked in Ramekins?
Yes, that is what use most often because a lot of times, I’m not sure if mugs are oven safe. Ramekins work perfectly! You want an 8oz mugs or baking dish/ramekin.
Why You Will Love This Baked Oatmeal Recipe
- High in protein: I love fueling my kids (and myself) with a high protein breakfast especially on school days. My kids love baked oatmeal. They think they are getting cake for breakfast.
- Single serving: This recipe is meant to be a single serving but can easily be multiplied to make several servings for the whole family. It’s totally scalable to your needs. No leftovers and no huge mess!
- Simple: The ingredients are simple and likely items you’ll already have. Making the recipe also couldn’t be simpler. Just toss it all into a blender or food processor and blend it until combined, then stir in the mix-ins and pour into mugs/ramekins. Bake and eat!
- Healthy and nutritious: Sweet breakfasts like pancakes, waffles or french toast are loaded with sugar and carbs (don’t get me wrong, I’m obsessed with them but they shouldn’t be eaten everyday), this recipe is lower in sugar and higher in protein.
- Customizable: Each mug cake can be totally customized to each person’s liking. I love to let me kids use their imaginations with these.
- Prep ahead: These can be made ahead and reheat really well. See section below for details.
Storage and Make Ahead Tips
Store baked oatmeal in an airtight container in the refrigerator. It will keep for up to a week.
If you want to make these ahead, I recommend baking them and letting them cool. Then store them in the refrigerator until ready to eat. They reheat extremely well in the microwave and they are actually quite delicious cold too!
Cake for breakfast? Don’t mind if we do! This mug cake recipe is full of protein and loaded with peanut butter and chocolate chips. Baked oatmeal is all the rage these days and we’ve added a little protein powder to make a scrumptious high protein breakfast!
More High Protein Recipes:
- Protein Waffles
- Strawberries and Cream Oatmeal
- Protein Fudge Brownies
- Protein Oatmeal Cookie Energy Bites
- Pina Colada Protein Shake
- Protein Monster Cookies Energy Bites
- Green Smoothie Protein Bowl
- Almond Joy Protein Shake
- No Bake S’mores Protein Bites
Peanut Butter Chocolate Chip Protein Baked Oatmeal in a Mug
- 1/2 Banana
- 2 Tablespoons Peanut Butter
- 1 Egg
- 1/2 Cup Oats
- 1/2 Scoop Protein Powder
- 1/4 Cup Milk
- 3/4 teaspoon Baking Powder
- 1 Pinch Salt
- 1 Tablespoon Mini Chocolate Chips
- 1 Tablespoon Peanut Butter Chips, optional
- Add all ingredients (except mix-ins) to a blender and blend until smooth.1/2 Banana, 1 Egg, 1/2 Cup Oats, 1/2 Scoop Protein Powder, 1/4 Cup Milk, 3/4 teaspoon Baking Powder, 1 Pinch Salt
- Add desired mix-ins. Pour into a mug.1 Tablespoon Mini Chocolate Chips
- Bake at 350 degrees for 20-25 minutes. Drizzle hot peanut butter on top for extra yumminess!