Cinnamon Roll Oats Mug Cake

Cinnamon Roll Oats Mug Cake | Macros Inc Recipes

Introducing our super quick and easy Cinnamon Roll Oats Mug Cake. Made with high-in-fiber coconut flour, hearty rolled oats, warm cinnamon, and protein-packed egg white, topped with vanilla and almond milk icing. This recipe is a great choice for a sweet, macro-friendly breakfast ready in just under two minutes! Discover more recipes like this in our cookbook!

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Recipe for Cinnamon Roll Oats Mug Cake

  • Breakfast
Diet Type:
  • Low Fat
  • High Fiber

For the mug cake:

  • 1/4c (20g) rolled oats
  • 1 tbsp (8g) coconut flour (works with whole wheat flour too)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 egg white (46g)
  • 2 tbsp (30ml) unsweetened almond milk
  • 1 tbsp sugar free syrup


For the icing:

  • 10g vanilla casein
  • 1 tbsp 0cal sweetener
  • 2 tbsp (30ml) almond milk
  1. In a microwave-safe bowl or large mug, stir together all ingredients for the cake. Cook for ~ 1:00, stir and cook for another 30 seconds or so until it’s fluffed up a bit.
  2. Stir together the icing ingredients, you may need a little more milk depending on your casein. You can put the icing in the fridge if you want it to thicken more like a frosting, or warm it up for a few seconds and pour it on the mug cake
Total Fat:
Total Carbohydrates:

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