I love mug cakes, and layering granola within the mug cake takes it to a whole new level! I alternated layers of granola and mug cake batter, leading to a great combination of crunchy and cakey textures, all in one cozy, healthy, quick breakfast! Both the granola and mug cake recipe are vegan, and made with ingredients you likely have at home.
MINNEØATS is a women-owned, Minneapolis-based oatmeal business focusing on spreading love and service, one bowl of oats at a time. Go fellow Minnesotans! I met them at a pop-up dog yoga event last summer (so fun) and have been a fan ever since. Especially now, I love their message of using your gifts to help others. They offer pick-up and made-to-order oatmeal bowls, and have an incredible signature maple almond granola. I used it today in this delicious layered granola mug cake! I added granola both in the batter as well as in layers for extra crunch. If you are allergic to nuts, use your favorite nut-free granola instead!
Ingredients (makes one mug cake)
3 tbsp milk of choice
1 tbsp olive oil
1 tsp vanilla
4 tbsp flour (I used white whole wheat but you could use gluten-free or most other flours besides coconut flour)
1 tsp cinnamon
1 tsp baking powder
1-2 tbsp granola (and more for layers)
Berries (optional but tasty, fresh or frozen would work)
1. Mix milk, olive oil, vanilla, flour, cinnamon, and baking powder. Add in 1-2 tbsp granola and some berries.
2. Lightly oil a microwaveable mug, then add a few spoonfuls of batter.
3. Add granola to cover the batter.
4. Repeat layering until you’ve used all the batter, ending with granola on top. There should be space in your mug for the mug cake to rise so it doesn't overflow while baking.
5. Microwave for 1-1.5 min, until thoroughly cooked.
6. Let cool, and enjoy warm!