This Pumpkin Oatmeal Mug Bake emphasizes protein and whole grains from oatmeal. Ready in just seconds in the microwave, it’s quick and easy to make. This post is sponsored by The National Milk Life Campaign
Breakfast In A Mug
Oats – delicious and energizing.
Eggs – savory and filling.
Milk – refreshing and satisfying.
All three in one? A powerhouse protein breakfast. A great balance of protein, carbs and fat is what keeps me most satisfied all morning long, and when you combine all three of these ingredients you get a meal that will stick with you.
The National Milk Life Campaign challenged me to come up with a breakfast that has 30 grams of protein. Since Americans tend to eat most of their protein in the evenings, putting more protein into breakfast helps keep you full and ward off snacking throughout the day. Many experts now recommend getting between 25-30 grams of protein at each meal, beginning with breakfast. Since upping my protein at breakfast, I’m snacking less than I ever have – coincidence? Add a glass of milk to your breakfast and you’re well on your way with 8 grams of high-quality protein per 8-ounce glass. For more information on the benefits of protein and milk, check out this handy infographic!
For my own selfish reasons, I wanted the recipe to be quick and easy to make. Enter the mug cake concept. I wondered if I could make a single serving baked oatmeal in the microwave. It took a few tries to get it right, but I’m loving the result.
Pumpkin Oatmeal Mug Bake
Of course with fall in the air, pumpkin had to be involved! This would also be great with chopped apples and peanut butter inside.
Start by mixing all of your ingredients in a jar or mug.
Whisk them together to break up the eggs –
Then put the mixture into the microwave. This is key: it must be on 50% power or it’ll burn/explode/dry out! So put it in for about 4 minutes at 50% power. It’s done when the middle is cooked through.
Allow to cool slightly before adding toppings – a drizzle of maple syrup is my favorite!
Pumpkin Oatmeal Mug Bake
- 2 eggs beat
- 1/3 cup rolled oats
- 1/4 cup skim milk
- 1/4 cup canned pumpkin
- 1 tbsp chia seeds
- 1/4 tsp cinnamon
- Pinch kosher salt
- 1 glass of organic skim milk
- Combine ingredients through salt in a mug and mix well.
- Microwave mug at 50% power for about 4 minutes, checking center to see that all egg is cooked through.
- Serve with an 8-ounce glass of organic skim milk and an optional drizzle of maple syrup.
More Easy Breakfast Ideas
- Overnight Oats A Near-Empty Nut or Seed Butter Jar
- Patriotic Overnight Oats
- Blended Overnight Oats Mermaid Bowl
- Gingerbread Overnight Oats
- Yerba Mate Overnight Oats with Pistachios and Honey
This post was sponsored by The National Milk Life Campaign
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- Sheet Pan Pancakes
- Single Serve Deep Dish Pancake
- Cookie Cutter Pancakes
- Pancake Tacos (an oldie!)
- Single Serve Buckwheat Bake