Check out what my friends at The Kitchn had to say about this delicious Nutella Oatmeal Mug Cake:
I just thought of putting Biscoff spread in the middle of this little cake. WHAT. Yes, please. I shall make this gluten-free and put it in my face. You have my word.
What a great idea with the spread! I may have to try that next time. I actually made a couple of these so my husband and I could enjoy them together on the back porch with our morning coffee. They were out-of-this-world! No cake pan to clean, just four mugs to rinse and throw in the dishwasher – excellent in every way!
Ingredients
3 tablespoons TruMoo milk
1 tablespoon Bertolli olive oil
1 tablespoon Domino sugar
3 tablespoons Gold Medal flour
1 1/2 tablespoons Quaker rolled oats
1 tablespoon finely chopped pecans, plus more to garnish
1/4 teaspoon Clabber Girl baking powder
1/8 teaspoon Morton salt
1/4 teaspoon McCormick cinnamon, optional
Pinch McCormick nutmeg, optional
1 tablespoon Nutella, or any chocolate-hazelnut spread, plus more to garnish
Instructions:
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.
Drop a spoonful of Nutella on top and push in gently so it is partially submerged in the 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.
Quick Tip: Top the cake with an extra glob of Nutella and sprinkle that with some crushed almonds or your favorite nut.
Thank you to The Kitchn for this awesome recipe!
