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Pumpkin Mug Cake Oatmeal

A quick and cozy breakfast that combines pumpkin, oats, and eggs into a fluffy mug cake, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Mug Cake Base
  • 2 whole eggs Provide perfect texture.
  • 1/3 cup rolled oats Old-fashioned oats work best.
  • 1/4 cup canned pumpkin Use unsweetened pumpkin puree.
  • 1 tablespoon chia seeds Optional, adds texture and fiber.
  • 1/4 cup milk Any type of milk works.
  • 1/4 teaspoon cinnamon Feel free to add more for a stronger flavor.
  • 1 pinch kosher salt Enhances the flavors.
Optional Toppings
  • to taste maple syrup For sweetness.
  • to taste yogurt Adds creaminess.
  • to taste chopped nuts Add crunch.

Method
 

Preparation
  1. Grab a large mug to allow for puffing.
  2. Crack in 2 eggs and whisk with a fork.
  3. Add 1/3 cup oats, 1/4 cup canned pumpkin, 1 tablespoon chia seeds (if using), 1/4 cup milk, 1/4 teaspoon cinnamon, and a pinch of salt. Stir until well combined.
Cooking
  1. Microwave on 50% power for about 4 minutes. Check at 3:30 minutes for doneness.
  2. Look for a set center; if jiggly, continue in 30-second increments until cooked.
Serving
  1. Let cool for a minute and top with syrup, yogurt, or nuts as desired.

Notes

Experiment with additional mix-ins like chocolate chips, nuts, or spices for variety.