Delicious homemade oatmeal cake and muffin presented on a rustic plate

Quick Oatmeal Cake Muffin for Busy Mornings

26 décembre 2025 par Chef Hanna Zest

This single ramekin oatmeal cake muffin comes together in minutes and bakes in under 30. It uses pantry staples and a half banana for natural sweetness, so no fancy prep is needed. The method is blender friendly which keeps cleanup minimal for a hectic morning. Follow the simple steps and you will have a warm, satisfying snack or breakfast in less than an hour.

Why This Recipe Works

This recipe is built for speed and simplicity without sacrificing flavor. Using oats and chia gives a hearty texture plus slow releasing energy to keep you full. Blending the ingredients creates a smooth batter quickly and ensures even mixing without whisking. Baking in a single ramekin means portion control is automatic and you avoid extra dishes. The recipe relies on a minimal ingredient list so it is easy to adapt if you need to swap milks or sweeteners. Baking at a higher temperature for a shorter time gives a golden top while keeping the center moist.

Flavor and Texture

Expect a lightly sweet, warmly spiced bite with cinnamon layered through every forkful. The half banana adds moisture and natural sugar while the coconut sugar and maple syrup deepen the caramel notes. Oats provide a gentle chew that feels like a cake and a muffin at the same time. The chia seeds add a subtle nutty note and help bind the batter without eggs. Overall the result is tender, cake like, and just dense enough to be satisfying with coffee or yogurt.

Ingredients

1/2 banana
1/2 cup oats
1/2 cup plant milk
1 tablespoon maple syrup
1 tablespoon chia seeds
1 teaspoon vanilla
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon cinnamon

Step by Step Instructions

Add all ingredients to a blender.
Blend until smooth.
Pour batter into an oven safe baking ramekin.
Preheat oven or toaster oven to 400 F.
Bake for 20 to 25 minutes at 400 F.
Garnish with more cinnamon and sugar.
Let cool.

Quick Tips and Shortcuts

If you are in an extra hurry, pulse the oats first to make a finer oat flour so the texture is smoother and blends faster. Swap plant milks based on what you have on hand without changing the proportions. If you do not have coconut sugar use the same amount of brown sugar or an extra splash of maple syrup, but reduce liquid slightly if using syrup. For a toaster oven, keep an eye on the top after 15 minutes as toaster ovens can brown faster. Serve straight from the ramekin for an on the go option or cool slightly and slice for meal prep.

Storage and Meal Prep

Store a cooled cake muffin in an airtight container in the fridge for up to three days. Reheat gently in a microwave for 20 to 30 seconds or in a toaster oven to restore a bit of crispness on top. You can double the ingredients and bake in two ramekins for two breakfasts or share with a friend. For longer storage freeze wrapped portions and thaw overnight in the fridge before reheating.

Short Closing Note

This recipe balances speed and comfort with minimal fuss. It is perfect for a quick solo breakfast or a simple treat when time is tight.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.