Microwave Oatmeal in a Mug
Creamy, vanilla-scented rolled oats with a hint of brown sugar, made in one mug in about 3 minutes. A fast, no-pot breakfast with a spoonable, never-gluey texture.
- Prep
- 3 min
- Cook
- 3 min
- Wait
- 2 min
- Total
- 8 min
- Makes
- 1 mug (about 1 cup / 240 ml oatmeal)
Steps
Before you start
- Choose a large, microwave-safe mug or bowl holding at least 16 oz (480 ml); oatmeal bubbles up while cooking, so a small mug will boil over.
- Use old-fashioned rolled oats, not instant or steel-cut; cooking times here are for rolled oats.
- Microwave wattages vary. These times are for a 1000-1100 watt microwave; see the tips if yours is lower or higher.
Combine in mug
- Add the oats, milk, brown sugar, vanilla, salt and cinnamon (if using) to a large microwave-safe mug or bowl.
- Stir well for 10 seconds, scraping the bottom so no dry oats or sugar clump remain.
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Ready when: Oats are fully submerged and the sugar looks dissolved or mostly dissolved in the milk.
Tip: The mug should be no more than about one-third full, which leaves room for bubbling.
First microwave burst
- Set the mug on a small plate to catch spills.
- Microwave uncovered on high for 90 seconds.
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Ready when: Milk is bubbling up the sides and the oats have started to swell and thicken.
Tip: Stay nearby. If it climbs close to the rim, pause the microwave for 10 seconds and restart.
Stir and finish
- Using a mitt, carefully remove the hot mug and stir thoroughly.
- Return it to the microwave and cook on high for another 60 to 75 seconds.
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Ready when: Oats look thick and puffed, with most of the liquid absorbed and only a little loose, creamy milk on top.
Tip: Stirring midway prevents a dry crust on top and a gluey bottom.
Rest and top
- Remove the mug with a mitt and stir in the butter, if using.
- Let the oatmeal rest for 2 minutes, then stir again and serve.
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Ready when: Oatmeal is spoonable and creamy, not soupy; it thickens further as it cools.
Tip: If it's too thick, stir in 1 to 2 tablespoons (15 to 30 ml) of milk.
Good to know
Tips
- Use a mug that is big enough: a tall 16 oz (480 ml) mug or a wide cereal bowl prevents boil-overs.
- Adjust for your microwave: for 700-800 watts, add 30 to 45 seconds to the second round; for 1200 watts or more, reduce each round by 10 to 15 seconds.
- Add toppings after cooking: sliced banana, berries, toasted nuts or a spoonful of peanut butter.
- A tiny pinch of salt is what makes the vanilla and brown sugar taste rounder, so don't skip it.
Make ahead
Combine the dry ingredients (oats, brown sugar, salt, cinnamon) in a jar or bag up to 1 week ahead. Add the cold milk and vanilla just before cooking.
Storage & reheating
Best eaten right away. Leftovers keep covered in the fridge for up to 3 days. Reheat in the microwave with 1 to 2 tablespoons of milk for 45 to 60 seconds, stirring halfway. Cooked oatmeal can be frozen for up to 1 month in an airtight container; thaw overnight in the fridge before reheating.
Substitutions
- whole milk → water, or half water and half milk. Water gives a lighter result; the half-and-half mix is still fairly creamy.
- whole milk → oat, soy or almond milk. Makes the recipe dairy-free; unsweetened versions work best with the brown sugar.
- light brown sugar → maple syrup or honey. Use 1 tablespoon (15 ml) and stir in after cooking.
- old-fashioned rolled oats → quick oats. Cook for 60 seconds, stir, then 30 to 45 more seconds; the texture will be softer.
