Why This Mug Cake Is So Special
This Nutella-filled oatmeal mug cake combines the cozy heartiness of oats with the indulgence of warm chocolate-hazelnut spread. It’s a single-serving, microwave dessert that’s ready in under 7 minutes—perfect for a cozy treat without making a full cake.
The oatmeal absorbs excess moisture, creating a tender, pudding-like texture. Chopped pecans add a satisfying crunch. And Nutella in the center melts into a gooey surprise bite after bite. It’s like cake and frosting baked together in one magical mug.
Ingredients
Method
- In a 12-ounce (or larger) mug, whisk together the milk, olive oil, and sugar. Whisk in the flour until smooth, then whisk in the oats, pecans, baking powder, salt, and cinnamon and nutmeg, if using.
- Dollop the Nutella on top and push in gently so it is partially submerged in the cake batter.
- Microwave on HIGH for 30 seconds, and then in 15-second bursts until the top looks dry and cooked and springs back when pressed with a finger.
- → On microwave power: My microwave is 700 watts and it took between 70 and 90 seconds total for the cake to be done, depending on the batch. Times will vary in microwave ovens of different powers. So I recommend a conservative approach of microwaving for 30 seconds and then in short bursts, checking between each.
- Let stand at least 5 minutes before eating, as the cake and Nutella center will be quite hot. Top with additional Nutella if feeling indulgent!
Notes
Timeline: From Mug to Mouth:
- Step Time Estimate
- Combine wet ingredients for 1 min
- Stir in dry ingredients for 1 min
- Add Nutella 30 sec
- Microwave and rest 2 min (70–90 sec cook + 5 min rest)
- Total Time ~5–7 minutes
Expert Tips for Best Results:
Don’t overcook! Watch the cake closely during microwaving—too long and it turns dense or rubbery.
Variations to Try:
Nutella-Free Options:
Use peanut butter or almond butter for a savory twist.
Swirl in fruit jam or applesauce for a fruity surprise.
Flavor Tweaks:
Add cocoa powder to make it chocolate-oat-based.
Use maple syrup or honey instead of sugar for a natural sweetener.
MamaGourmand
Morning-Friendly:
Top with yogurt and sliced berries for a balanced breakfast cake.
Add protein powder to smoothie-like batter for extra nutrition.
Food Culture & Context:
Mug cakes fit beautifully into today’s fast-paced lifestyle—they offer individual portions, minimal cleanup, and instant gratification. The Kitchn’s oatmeal + Nutella version takes inspiration from traditional steamed British puddings yet reimagines it with modern pantry staples and microwave magic.
Nutella, originally from post–World War II Italy, quickly became a global favorite. When combined with oats, a breakfast staple, it perfectly balances indulgence and wholesome ingredients.
How to Serve and Enjoy:
This cake is best eaten warm, straight from the mug. For a truly indulgent experience:
Add a scoop of vanilla ice cream or whipped cream on top.
Drizzle extra Nutella or chocolate sauce over the warm top.
Pair it with a cup of your favorite coffee or tea for a cozy snack moment.
Summary:
There are days when you just need something sweet, not tomorrow, not in an hour, but right now. That’s where this Oatmeal & Nutella Mug Cake comes in. It’s the ultimate quick fix for dessert cravings, giving you a warm, soft, chocolatey treat in less than ten minutes from start to finish.
Think of it as a little moment of joy in a mug. The oats bring a gentle, hearty texture, while the Nutella melts into a dreamy, gooey center that feels like pure indulgence. It’s the best of both worlds — the homey comfort of oatmeal and the luxurious sweetness of chocolate-hazelnut spread.
What I love most about this recipe is how simple it is. No oven, no cake tins, no hours of waiting. You grab a few everyday ingredients — milk, a bit of oil, sugar, flour, oats, and a generous spoonful of Nutella — mix them up in your favorite mug, and pop it in the microwave. In barely more time than it takes to make a cup of tea, you’ve got a warm, soft cake ready to enjoy.
The texture is irresistible. The oats give it a nice bite, keeping it tender and moist, almost pudding‑like. Then there’s that molten Nutella in the middle — you dig in with your spoon, and it oozes out like a sweet little surprise. If you’re feeling fancy, you can toss in some chopped pecans or walnuts for a bit of crunch, or add a pinch of cinnamon for that warm, spiced bakery aroma.
It’s also incredibly versatile. Feeling a bit more breakfast‑minded? Skip the extra sugar and top your mug cake with berries and a spoonful of yogurt. Want it even richer? Add a dollop of whipped cream or a scoop of vanilla ice cream. You can easily make it dairy‑free with almond or oat milk, or even go gluten‑free with oat flour.
But beyond the flavor, there’s something really satisfying about making a dessert this way. It’s personal, it’s instant, and it’s just for you. You mix it in the same mug you’ll eat it from, and somehow that makes it feel cozy, like a little secret indulgence.
Whether it’s a late‑night Netflix snack, a quick afternoon pick‑me‑up, or a treat to brighten a rainy day, this Oatmeal Nutella Mug Cake delivers every single time. It’s not just dessert… It’s a warm, chocolatey hug in a mug.
FAQ: Quick Answers:
Q: Can I make this mug cake ahead of time?
No–it’s best fresh. Leftover mug cakes lose moisture, and the Nutella center won’t be gooey. If preparing ahead, refrigerate the pre-mixed batter separately and microwave when ready.
Q: My cake was rubbery—what went wrong?
Likely overcooked. Reduce cook time and trust visual cues: it should bounce back when gently pressed, but still be moist.
Q: Can I bake the batter in an oven instead?
Yes! Transfer to a ramekin and bake at 180 °C (350 °F) for 12–15 minutes until set.
Q: Can I double the recipe?
Yes, but use two mugs and cook separately to maintain proper rise and even texture.
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