Peanut Butter Chocolate Chip Protein Baked Oatmeal Mug Cake

Oatmeal mug cake loaded with peanut butter and chocolate chips…for an excuse to eat cake for breakfast, look no further!

Over the years, I have learned that I feel so much better throughout the day if I start with a high protein breakfast. I joined the baked oatmeal trend and have been obsessed with trying different combinations of flavors. It’s no surprise that peanut butter and chocolate was a combo that had to make it on the blog.

This mug cake is loaded with 34 grams of protein and is a hearty (and outrageously delicious) way to start the day! And just for the memories, this mug cake recipe and our chocolate chip cookie version pretty much saved my life after the bike crash. I couldn’t eat normally for so long, and these mug cakes were the perfect way to get loads of protein.

Ingredients in Peanut Butter Choc Chip Mug Cake

These ingredients are so simple and likely ones that you’ll already have at home which is always a winner! This is meant to just be an overview of the ingredients needed. For all the details and full measurements, scroll down to the recipe card at the end of the post.

• Banana: adds moisture and natural sweetness to the cake
• Peanut Butter: adds flavor and protein
• Egg: helps with the structure of the cake and adds more protein
• Oats: go with old fashioned oats or quick oats
  • NOTE: Steel cut oats will not work in this recipe
• Protein Powder: we have been using vanilla but I’m sure it would be great with chocolate or peanut butter protein powder too
• Milk: any type of milk will work, use almond milk and make it dairy free!
• Baking Powder: gives the cake some rise and fluffiness
• Salt: enhances all the flavors
• Mini Chocolate Chips: you can mix these in or just sprinkle them on top after baking
• Peanut Butter Chips: totally optional but they are a delicious addition

Substitutions

If you aren’t down with using bananas in your mug cake, here are few ideas for substitutes:

• Applesauce
• Zucchini
• Apple Butter
• Yogurt
• Canned Pumpkin

You’ll want to use about 1/4 – 1/3 cup of these.

Possible Variations

Skip the chocolate chips and add a dollop of jam on top. It will be like eating a breakfast pb & j.

Add chopped peanuts for more peanut flavor and added crunch.

Slice up some bananas and add them on top.

Add flaxseeds or chia seeds for even more added nutrition.

Drizzle with caramel or top with a scoop of ice cream. Ok, this may have entered the dessert zone, but it just feels right!

What to Eat with a Mug Cake

Welcome to the weekend, my friends! My friend Christi is in town and we’re headed to The Farm at Walnut Creek this morning. She’s the biggest animal lover I know and she’s about to lose her mind over all the animals. I can hardly wait. (If you live anywhere near Central Ohio, put this on your must-do list. It’s just so much fun.)

ON THE BLOGS this week: Layered with crispy tater tots, gooey cheese, savory sausage, and fluffy eggs this Tater Tot Breakfast Casserole has earned thumbs up around the table every time I serve it. There are rarely any leftovers.

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them!

The earthy flavors of perfectly crispy, Roasted Potatoes and Broccoli are a wonderfully simple side dish that pairs brilliantly with all of my favorite dinners.

Sauteed sausage pairs beautifully with the slightly sweet peppers and crisp zucchini in this flavorful Sausage Zucchini Skillet.

Crispy, Cheesy Roasted Potatoes are covered in a mouth-watering blend of garlic, herbs, and melted cheese, making these taters the MVP of comfort food.

Succulent peaches and warm, fluffy pancakes, what’s not to love? These Peach Pancakes are a breakfast lover’s dream come true.

Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this Peach Blueberry Crisp. This is one dessert worth daydreaming over.

Designed to mimic store-bought varieties of Mint Chocolate Chip Ice Cream, this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.

What I’m CRAVING: This Sausage Potato Soup sounds so good right now. I absolutely love the chilly mornings and nights that have finally arrived. Bring on soup season!

My FAVORITE THING this week is Oscar’s fish oil. How’s that for a random favorite? Our sweet black dog has the softest coat ever and this fish oil keeps it so very shiny and clean. I just re-ordered it y

Designed to mimic store-bought varieties of Mint Chocolate Chip Ice Cream, this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.

Mint Chocolate Chip Ice Cream

I spent a good bit of time trying to capture the exact experience of store-bought varieties with this mint chocolate chip ice cream recipe. I am happy to report that this version absolutely nails it.

The thin chocolate drizzle creates flakes of chocolate throughout the ice cream, similar to the melt-in-your-mouth classic. You can substitute mini chocolate chips, but the texture will be different as they do not melt the same way.

If you’re looking for an even more minty flavor that uses fresh mint, I recommend playing with this Mint Chocolate Chunk Ice Cream. It reminds me of a dressed-up version of the Andes mints that come with the check at a certain restaurant.

Mint Chocolate Chip

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own

Weekly Menu Plan – Sept. 18 to Sept. 24

Here is your meal plan for the week!!

Monday: Mexican Cheesy Beef Casserole

Tuesday: 3 Ingredient Grilled Chicken

Wednesday: Havarti Tomato Basil Grilled Cheese

Thursday: BBQ Chicken Zucchini Nachos

Friday: Pancakes

Saturday: Tomato Soup

Sunday: Fettuccine Alfredo

READ: Weekly Menu Plan – Sept. 18 to Sept. 24

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them!

Garlic Butter Shrimp

I love shrimp. I really love garlic butter shrimp. So, in my world, eating it straight out of the pan and calling that a meal absolutely works. However, sometimes it does need to be filled out a bit for a full family meal.

What to prepare with this garlic butter shrimp recipe? In two words, pasta or rice! Served over either those with a side of steamed or roasted vegetables, this is a dinner my family will happily eat any night of the week.

Butter Garlic Shrimp

Is there anything better than shrimp sauteed in butter and garlic? I love to bite into shrimp that’s been seared to perfection while basking in a rich pool of melted butter, and infused with all that garlicky goodness.

If you’re like me, then you know the glory of lemon with garlic and butter. Each has such distinct flavor, but the combination is timeless, especially for seafood. You simply can’t go wrong with lemon garlic butter shrimp, lobster, or salmon.

Just a note about shrimp colors, some shrimp are gray when raw, and others have a natural reddish hue