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Protein-Packed Blueberry Oat Mug Cake - A Fast, Filling Sweet Fix

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/3 cup rolled oats (or quick oats)
  • 2 tablespoons vanilla or unflavored whey or plant-based protein powder
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon maple syrup or honey (adjust to taste)
  • 1/3 cup milk of choice (dairy or non-dairy)
  • 1 large egg (or 3 tablespoons liquid egg whites)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup blueberries (fresh or frozen; if large, lightly crush a few)
  • Optional mix-ins: 1 teaspoon lemon zest, a pinch of cinnamon, or 1 teaspoon chia seeds
  • Optional topping: 1 teaspoon nut butter, a spoon of yogurt, or extra berries

Method
 

  1. Prep the mug: Lightly grease a large, microwave-safe mug with a dab of oil or butter. This keeps the cake from sticking and helps it rise evenly.
  2. Mix dry ingredients: Add oats, protein powder, baking powder, and salt to the mug. Stir to combine so there are no pockets of powder.
  3. Add wet ingredients: Stir in the milk, egg, vanilla, and maple syrup until the batter looks smooth and pourable. If using lemon zest, cinnamon, or chia seeds, add them now.
  4. Fold in blueberries: Gently mix in the blueberries. If using frozen, don’t thaw—just toss them in.
  5. Microwave: Cook on high for 60–90 seconds, then check. If the center is still wet, continue in 10–15 second bursts. Total time is usually 90–120 seconds depending on your microwave.
  6. Rest: Let the mug cake stand for 1 minute. This helps it set and stay fluffy.
  7. Top and enjoy: Add a drizzle of nut butter, a spoonful of yogurt, or extra berries if you like. Eat warm straight from the mug.