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Microwave Mug Breakfasts- Pancakes, Oatmeal, Omelette, Banana Muffin, Potato Hash made in minutes. Make them up the night before and have hot breakfast in minutes

Top 5 Microwave Mug Breakfasts: Sweet & Savory Recipes

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Hi Bold Bakers!

It’s that time of year again, the dreaded Back to School!!! Whether you are in school, going to college, or work, just know you will not go hungry anymore with my 5 Sweet and Savory Microwave Mug Breakfasts.

Summer is almost over and we are putting away our popsicle molds until next year. You can take some pleasure in knowing that just because a new school year is starting doesn’t mean there is no time for baking. My extremely popular Gemma’s Mug Meals videos became such a success because they are fast to make, they only take about a minute to cook and you get a fresh homemade cake in no time.

I created these Breakfast in a Mug recipes because it is important to start everyday right. Not only can breakfast be fast but it can and should be nutritional as well. I made these recipes so you can quickly make a quality meal that will fuel you for your long days ahead.

The beauty of these recipes is that they can all be made the night before. Plus, in addition to microwaving them they can also be cooked in a toaster oven!!

 

1. Blueberry Pancakes In A Mug 

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Blueberry Pancake in a Mug – Bigger Bolder Baking

There is no griddle needed here. You can now make a pancake in the microwave in just a few minutes.

When it come to flavor, I’m adding frozen blueberries because I love blueberry pancakes. Remember, you can always add bananas, strawberries or whatever you like to make them your own.

4.4 from 22 reviews
Blueberry Pancake in a Mug - Back to School Microwave Breakfast
 
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Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 3 tablespoons all purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoon maple syrup (honey or agave)
  • 1 tablespoon milk
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1 tablespoon blueberries, fresh or frozen
Instructions
  1. Whisk together all of the ingredients except the blueberries in a microwave safe mug. Mix the batter until there are no lumps.
  2. Lastly stir in the blueberries.
  3. Microwave roughly for roughly 1 minutes - 1 minutes 15 seconds or until it is firm to the touch on top. (timing is based on my 1200W microwave so your timing might vary)
  4. Top with a little maple syrup and some more blueberries.
  5. Top with a little maple syrup and some more blueberries, enjoy immediately!
Notes
You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your mug cake will get rubbery

Add any flavors you like, sliced banana, chocolate chips or even dried fruit

 

2. Sweet Potato Hash In A Mug 

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Potato Hash in a Mug – Bigger Bolder Baking

Our next breakfast in a mug is something you might not have known you can cook in the microwave–Sweet Potato Hash!

I’m using sweet potatoes because they cook more quickly than regular potatoes, but feel free to use regular ones as well. You can use leftover cooked potatoes which makes this dish even easier and it’s the perfect way to use up your leftovers.

This recipe is what my mum would call a “mix and gather ‘um”, which means, whatever you have in your fridge.

4.4 from 22 reviews
Sweet Potato Hash in a Mug- Back to School- Breakfast in a Mug
 
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Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 small sweet potato (around 6 oz/1 cup)
  • Water, enough to cover the potatoes
  • 2 peppers, chopped
  • 1 tablespoon red onion, chopped
  • 2 tablespoons grated cheese
  • A pinch of salt and pepper
  • 2 teaspoon rosemary, fresh or dried
  • ¼ tablespoons (½ oz/15g) Butter
Instructions
  1. Peel and chop small cubes of sweet potato (the smaller you cut the pieces the faster the potato will cook).
  2. Add into a large microwave safe mug and cover totally with cold water. Use a large mug as the water might bubble up in the microwave.
  3. Cook for 3-4 minutes in the microwave until it is tender. It will turn an orange color when done. (Check the potatoes halfway and stir so it doesn’t get too hot and overspill)
  4. Drain off the water and add in the peppers, onion, cheese, butter, rosemary, salt and pepper and mix everything well together.
  5. Put back in the microwave and heat these ingredients together for another 40 seconds until hot and the cheese melts.
  6. Enjoy a quick and filling breakfast!!!
Notes
You can make it up the night before and store in the fridge until ready for it.

3. Peanut Butter and Jelly Oatmeal In A Mug

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This Breakfast In A Mug has everything you need to kick start your day. Packed with protein, slow energy releasing carbs and some fruity sweetness. In my opinion, it ticks a lot of boxes and really is a complete breakfast

I remember getting up for school in the morning and it would be pitch black outside. It was almost always cold outside so these oats were like central heating for your insides. Plus, you’ll never have to buy those packets of quick oats again since now you know the quicker, healthier way to make oatmeal.

4.4 from 22 reviews
Peanut Butter and Jelly Oatmeal (Vegan) Back to School
 
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Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 3 tablespoons rolled oats
  • 6 tablespoons water
  • 2 tablespoons nut milk (or regular milk for non dairy)
  • 2 teaspoons smooth peanut butter
  • 2 teaspoons strawberry Jelly
Instructions
  1. Mix together all ingredients in a large microwave safe mug.
  2. Cook for 1 minute, then stop the stir. Cook again for another minute, stir and continue cooking until done. This stirring will stop it overheating and spilling over in your microwave. It will take roughly 3 minutes to cook in total.
  3. Take out and add in some extra milk if it’s a bit thick.
  4. Top with strawberry jelly and enjoy!!!
Notes
You can make it up the night before and store in the fridge until ready for it.

You can make it up the night before and store in the fridge until ready for it.
Use a large Mug so your oats and water don't over flow while cooking

Feel free to use regular milk if you are not concerned about keeping this recipe vegan

Do not use steel cut oats as they take a very long time to cook

 

4.Whole Wheat Raisin & Banana Muffin in a Mug

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Whole Wheat Banana Muffin in a Mug – Bigger Bolder Baking


This egg free Breakfast Muffin is made with whole wheat and sweetened with natural sugars. It’s for those of us who like something sweet in the morning without ruining us for the rest of the day.

4.4 from 22 reviews
Healthy Whole Wheat Muffins (Egg Free) Back to School
 
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Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 3 tablespoons whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • pinch of salt
  • 2 inch piece of banana
  • 2 teaspoons honey (maple syrup or agave)
  • 2 ½ tablespoons milk
  • 1 tablespoon raisins
Instructions
  1. In a microwave safe mug mash up the banana with a fork.
  2. Add in the rest of the ingredient and mix together until blended. Then stir in the raisins.
  3. Microwave for 45 seconds -1 minute or until it’s firm to the touch on top (timing is based on my 1200W microwave so your timing might vary).
  4. Enjoy immediately!
Notes
You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your mug cake will get rubbery
You can substitute all purpose flour for whole wheat

 

5. Omelette in a Mug

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Omelette in a mug – Bigger Bolder Baking

Did you know you can cook perfect eggs in the microwave? Eggs are a natural fast food, inexpensive and full of protein. Add whatever little bits you have in your fridge to make a complete meal.

My mum always said if you have eggs in your fridge you can make a meal, and still to this day I have eggs for breakfast, lunch and dinner.

4.4 from 22 reviews
Omelette (vegetarian) Back to School- Breakfast in a Mug
 
Prep time
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Total time
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 eggs
  • 2 tablespoons milk
  • 1 green onion, chopped
  • 1 teaspoon parsley, chopped
  • A pinch of salt and pepper
Instructions
  1. In a microwave safe mug add eggs to mug and whisk together with a fork.
  2. Add parsley, scallions, milk, salt and pepper. Whisk until all ingredients are completely mixed together.
  3. Microwave for one minute. Stir and break up any large chunks of egg.
  4. Cook for another 45 to 60 seconds or until eggs are set.
  5. Top with a sprinkle scallions, salt and pepper and enjoy straight away.
Notes
You can make it up the night before and store in the fridge until ready for it.
Take care not to overcook as your eggs will get rubbery
serve with some toast and bob’s your uncle , you can a complete meal.
The eggs will continue cooking once out of the microwave so factor that into when you are taking them out

Find my NEW Microwave Mug Meals here!Microwave Mug Meals: 5 Unbelievable Recipes (Mug Pizza, Macaroni and Cheese, Granola, Healthy Muffin, Brownie)

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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215 Comments

  1. Montana Smith on September 19, 2017 at 3:40 am

    I love this recipe and all your mug meals are amazing! And they make having meals easy for back to school

    • Gemma Stafford on September 19, 2017 at 4:19 pm

      I love to hear that. Thanks so much 🙂

      Gemma.

  2. Jenny on September 18, 2017 at 10:26 am

    The blueberry mug is my favorite. I’ve even added a teaspoon of matcha to it to make a blueberry matcha muffin and it’s delish!

    • Gemma Stafford on September 19, 2017 at 1:53 am

      Another great idea today, thank you Jenny, well done you,
      Gemma 🙂

  3. Dalal Isaac on September 9, 2017 at 1:54 pm

    It is so hard to determine which one of your recipes is my favort, I’m in love with all of them. Is that ok, or do I need to see a therapist? 😆

    • Gemma Stafford on September 10, 2017 at 5:07 am

      Haha! No Dalal, but you may need to get out and about more!!
      You made me lol, thank you,
      Gemma 🙂

  4. Barb Avery on September 4, 2017 at 4:57 am

    Gemma, could Breakfast-in-a-mug recipes be made in paper coffee cups for an office party? Would any adjustments be neccessary?

    • Gemma Stafford on September 4, 2017 at 5:55 pm

      Hi Barb,

      Yes, it totally could and you don’t need to make any changes. Good luck with them :).

      Gemma.

  5. Joseffa Niji on July 31, 2017 at 8:07 am

    Hi Gemma, I have just uploaded three pictures: Sunday breakfast with my Blueberry pancake and a homemade latte, peanut butter and jam porridge and a breakfast cookie.

    The pancake is amazing! Wonderful for a lazy Sunday morning. 🙂 I used baking powder by mistake – I didn’t notice the recipe stated baking soda until after. It was still good though. Can you please explain why Baking soda is preferred in this case? I am going to try with Baking soda next time – but I would like to know how one chooses between the two.

    I used Rosehip jelly in my peanut butter and jelly porridge. It was very filling and great for a really cold and rainy morning!

    I really like the breakfast cookie! Though I actually use it more as a snack. It is so good and very filling and satisfying.

    I bought you PDF book with mugmeal recipes – and it is very practical. I can use my phone when cooking and don’t need to print the recipes. Could you please make a new PDF with all you new mug recipes? 😀 <3

    • Gemma Stafford on August 1, 2017 at 2:34 am

      Hi Joseffa,
      That is a great report, thank you so much, it will be a help to others.
      Actually the baking powder in this recipe will make little difference! The blueberries here provide the acid, required to act with the alkaline of the bicarbonate of soda. buttermilk/yogurt often fill this function in a recipe too. The baking powder already has an acid (cream of tartar, a bi-product of the wine making industry) so is balanced. Try it with just the soda, I think there will be little enough difference,
      Gemma 🙂

  6. Mizuchi~Shiko on July 20, 2017 at 10:32 pm

    Hi Gemma!
    I was wondering if we can do this recipe in an oven side we don’t have a microwave.

    • Gemma Stafford on July 21, 2017 at 2:41 am

      Hi there,
      Yes! if you do then bake a few at a time, a muffin pan is good for this. 180C for about 15 minutes.
      Thank you for being with us.
      Gemma 🙂

  7. Jana on June 29, 2017 at 7:21 pm

    I tried the pancake one. Wasn’t really expecting it to be this savoury. Left a really salty aftertaste( even though I added an extra spoon of vanilla sugar ’cause that’s how I usually do my pancakes). It was still edible but not quite pleasant or tasty. Could it be because I left it for too long/on a too high setting in the microwave?

    • Jana on June 29, 2017 at 7:22 pm

      I also didn’t use blueberries because I was out of them

    • Gemma Stafford on July 2, 2017 at 3:18 am

      Hi jana,
      I really do not understand this! Did you add salt? The fruit tends to balance the flavor, giving a sharp note, with a little sweetness.
      Confused!
      Gemma 🙂

    • Dalal Isaac on September 9, 2017 at 2:06 pm

      Dear Jana!
      It is probably due to leaving the mug for long time than recommended. It happened with me once when I tried “pizza in a mug” because I thought it wasn’t cooke. Be extra careful when it comes to cooke in the microwave, it’s a bit tricky. 😊

      • Gemma Stafford on September 10, 2017 at 5:06 am

        Dalal, I love that you have taken the time to advise Jana, you are right, it is tricky at first to cook in a microwave as the heat is generated in the food, not around the food as in a convection oven. So, try this, 40 seconds at full power, test it with your finger pressed on the top of the cake, if it feels very soft return it to the oven for 10 seconds at a time until it feels slightly firm to the touch. Allow to stand at room temperature for a minute or so, the heat will distribute, and the food will be cooked. It is a learning curve, but worth getting it right.
        Thank you for being with us,
        Gemma 🙂

  8. Gia Marneros on June 26, 2017 at 2:27 am

    I love your pancake is was devine and then I made it with icing 1 part icing sugar and the other part water and it had the bouncy texture great for on the go for the kids I will definatly will be making this for my 6 kids and husband saves tons of money as well thank you for putting up this website ist is a total game changer. THAKYOU GEMMA xxx
    -Gia Marneros 🙂 xxxxxxxxxxxxxxxxxxxxxxx

    • Gemma Stafford on June 28, 2017 at 6:51 am

      Hi Gia,

      I am so you like my recipes. Those packages are the best I have ever had. Thanks for your comment.

      Gemma.

  9. brewert on May 21, 2017 at 11:25 am

    I tried the oatmeal peanut butter and jelly. I only had grape jelly on hand. I have never been an oatmeal fan, but this I could definitely eat all the time. It was simply delicious.

    • Gemma Stafford on May 21, 2017 at 1:47 pm

      that’s so great to hear. Thanks for your comment 🙂

  10. Daniela on May 20, 2017 at 12:11 pm

    Hi Gemma! I’ve been trying out the mug recipes for a week or so now and today was blueberry pancake day. My fiancee loved them but to me they were completely inedible. There was a very strong egg flavour. Usually for my egg batter I mix two eggs with two cups of flour and milk each and here the amount of egg compared to the other two is very high. Can the recipe be modified somehow so that it still has the nice texture but with drastically less egg?

    • Gemma Stafford on May 23, 2017 at 6:58 pm

      Hi Daniela,

      so I know exactly what the eggy taste is. When the mug cakes are over cooked or microwave longer then they need to be this over cooks the egg and thats where that taste comes from. Next time 10, 15 less sections will make all the difference.

      I hope this helps:)

  11. Jenna on April 8, 2017 at 9:13 am

    I tried the blueberry pancake one, and it came out insanely salty. I measured everything perfectly but it was almost so bad I couldn’t eat it. What happend? I have tried your mug brownie though and it was delicious!

    • Gemma Stafford on April 9, 2017 at 4:28 am

      Hi Jenna,
      I do not know what happened! did you add too much salt? I am sorry that this was not good for you, do give it another try,
      Gemma 🙂

  12. supersissy5000 on March 5, 2017 at 8:21 am

    Hi Gemma, I love the omelette recipe it is filled with such wonderful flavor. Every ingredient seems to combine for the perfect taste. Thank you so much for having this baking guide. I look forward to seeing new videos of yours every Thursday.
    ~Sissy ?

  13. Maggie on February 18, 2017 at 11:19 am

    Hey Gemma! I love love love your microwave pancake! It’s a great filling breakfast on-the-go! I whip it up, sometimes in too much of a rush to even put add-ins, and it’s still amazing! Thank you so much for making this recipe, it’s perfectly dense and fluffy just how a pancake should be. I think I like it better than regular fried pancakes! Thanks for experimenting and sharing these amazing recipes!

    • Gemma Stafford on February 19, 2017 at 5:05 am

      Hi Maggie, well done to you for trying this and for getting it right for you.
      Add ins are great, but the basic batter is good, so happy days,
      Gemma 🙂

  14. Catia on January 29, 2017 at 6:38 am

    Mug meals are so good!! Thank you for posting them!!

  15. alba on December 27, 2016 at 11:21 am

    While on a road trip we got tired of eating out for supper , sometime we just wanted a small meal, or a breakfast,
    1 healthier quicker less processed
    2 saved a TON of money
    3 the muffin in a cup we made extra for snacks on the road.
    4 egg in a mug also became an egg sandwich for a break in the driving picnic.
    We even bought cooked chicken small pieces of chicken in potatoes .
    Have good one.

    • Gemma Stafford on December 28, 2016 at 2:46 am

      Haha! that is the idea Alba, and what I love to hear, making your own of the recipes.
      I do hope you had a lovely trip. Happy 2017 to you and your family,
      Gemma 🙂

  16. thecupcake321 on November 21, 2016 at 1:37 pm

    can you make a plain pancake by not adding the blueberries?

    • Gemma Stafford on November 22, 2016 at 10:07 am

      Sure, why not, rock these up to suit your taste!
      Gemma 🙂

  17. Anna on November 15, 2016 at 6:25 am

    I just tried the pancake in a mug and it tasted like straight baking soda. Not very good at all. Sorry :/

    • Gemma Stafford on November 17, 2016 at 2:05 am

      Hi there, did you use too much soda? the measurement is 1/4 teaspoon, this should not ‘taste’ in the pancake. I am sorry you were disappointed,
      Gemma 🙂

  18. Ingrid on October 6, 2016 at 8:10 am

    Thank you Gemma! I prepared the oatmeal mug cake with out the jelly…put instead 1 tsp. Hooney = a wonderfillmidday snack ! LOVe it!

    • Gemma Stafford on October 7, 2016 at 9:35 am

      That is great Ingrid, thank you for letting me know. It is good to have you with us. Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  19. Elisabeth on September 26, 2016 at 6:42 pm

    So I made a chocolate pancake in a mug. Twice, actually. IT WAS AMAZING! The first time I made it…it was so good but I noticed it was a little chewy/tough. Wasn’t very hard to eat, though…Then I found your recipe on how to make a cinnamon roll in a mug on YouTube! That sounded so good, I made it. And I realized it was super moist! I bet it was because of the applesauce so I added some unsweetened applesauce to my pancake, one and a half tablespoons. Then I also added two extra teaspoons of flour, to balance out the extra liquid. Then I put it in the microwave, with some chocolate chips (YUM!) And when it came out it was PERFECT and MOIST!!!! I Loved it!!! Thank you so much!!! <3 <3 <3

    • Gemma Stafford on September 27, 2016 at 1:23 am

      That is great Elisabeth, I am happy to hear that 🙂

  20. Brittanie on August 1, 2016 at 5:28 am

    For the blueberry pancake, can I use regular pancake mix or do I have to use flour and baking soda?

    • Gemma Stafford on August 1, 2016 at 1:29 pm

      Hi,

      Don’t use pancakes mix, just flow the recipe and you’ll get the best results 🙂

  21. Ashlyn Stewart on July 31, 2016 at 12:15 pm

    Hi! I tried the blueberry pancake with a banana purée instead of egg, water, and coconut oil. Took about 2-3 min in the microwave but turned out beautifully and so delicious!! A great option for vegans.

    • Gemma Stafford on July 31, 2016 at 12:36 pm

      Hi Ashlyn,
      Thank you for that! I am not an expert in this area of cooking so I am always happy to get your help. I am please that this worked for you,
      Gemma 🙂

  22. morganenders on July 15, 2016 at 7:26 am

    Hi Gemma! I tried the pancake, but I used chocolate chips and it was wonderful!!!!
    This is another favorite recipe!!

    • Gemma Stafford on July 15, 2016 at 7:48 am

      Hi there,
      That is so good to hear, well done you for making this your own!
      Gemma 🙂

  23. Kelly on July 1, 2016 at 7:25 am

    Your mug recipes are always great!
    This morning I adapted the peanut butter and jelly oatmeal recipe into peanut butter and chocolate oatmeal, and it turned out great! I followed the recipe but instead of adding jelly, I added ~1 tsp of cocoa powder and sweetener to taste.

    • Gemma Stafford on July 1, 2016 at 3:01 pm

      Hi Kelly,
      Yum! that sounds delicious, thank you for letting me know,
      Gemma 🙂

  24. Esther on June 28, 2016 at 6:19 pm

    For the pancake, I accidentally used self-raising flour. It actually had a nice texture and tasted really good. I couldn’t exactly call it a pancake though.

    By the way, I really love the community here. I love how everyone is willing to talk about their own twists on recipes, help each other and offer suggestions. You’re really good at replying to comments.

    • Gemma Stafford on June 28, 2016 at 9:13 pm

      That’s so funny Esther, whatever does the job.

      I’m thrilled to have you here and apart of the community. I try my best to get to comment. Most of the time the bold bakers already know the answers.

      Best,
      Gemma.

  25. Ruqayyah on June 7, 2016 at 11:02 am

    I tried to make the blueberry it turned out terribly. but I tried to make the peanut butter and it was great but only me and my mother liked it please make more I freak out when i se a new video!!!!

  26. Gwen on May 23, 2016 at 12:20 pm

    Thanks for the recipes! I tried the pancake but it came out very dense. What can I do to make it fluffy?

    • Gemma Stafford on May 24, 2016 at 9:05 am

      Hi Gwen,
      Do not mix it too much, a light hand is best for pancakes. the gluten in flour develops when over mixed, this toughens the batter.
      Gemma 🙂

  27. Sunshine Tindall on May 21, 2016 at 2:50 pm

    Gemma you need a recipe book! I want to buy one with all your amazing recipes. You can do little ones with mug recipes and then different themed ones. You can create/sell/ship it all on Amazon. I know I would buy it. It would be much cheaper than me printing them all to buy just one book.

    • Gemma Stafford on May 22, 2016 at 12:27 pm

      Hi there Sunshine,
      Thank you for that great suggestion, we are actually in the process of doing the first book, which will be mug recipes. I am excited about that, it is a long time coming. I will keep you informed,
      Gemma 🙂

  28. Haru on May 13, 2016 at 3:03 pm

    Hallo Gemma,
    Thank you for making my life as a student easier and healthier with these recipes! Sometimes I have to modify the recipe a little bit to keep the budget on track, but these definitely are lifesaver 🙂

    • Gemma Stafford on May 13, 2016 at 4:38 pm

      Aw that is fantastic to hear. I’m delighted you like them. I will have brand new ones coming in August when people head back to school and to college :).

  29. Konna on April 27, 2016 at 6:00 am

    I just tried the omelette recipe and it was great! I plan on using some of your mug recipes for a middle school exploratory class to help the kids have options other than junk food for snacks. Will let you know how it all goes! (Expat in China)

    • Gemma Stafford on April 27, 2016 at 7:28 am

      Hi Konna,
      YEA! this is what I love to hear. It is all about getting kids into the kitchen young, they can develop their own style! Thank you for letting me know, I shall be interested in the progress!
      Gemma 🙂

  30. Amelia on April 23, 2016 at 4:38 pm

    Thanks for the lovely recipes, Gemma! As a uni student in a tiny flat, I especially love these recipes. My favourite is the blueberry pancakes — I like to make them with twice as many frozen blueberries and eat them on the way to class. What a lifesaver!

    • Gemma Stafford on April 24, 2016 at 11:12 am

      Hi Amelia,
      So good to hear from you. Feeding yourself in college is a challenge, I am happy that you are finding something that suits you in my recipes. Stay tuned for lots more. I wish you well with your studies, the blueberries will help!
      Gemma 🙂

  31. Elias on April 18, 2016 at 5:43 am

    I tried the peanut butter oatmeal and the omelette and i love both of them! They are really a lifesaver for me. Keep up the good work Gemma!??

    • Gemma Stafford on April 18, 2016 at 9:38 pm

      I’m delighted Elisa. Eggs in the microwave was one of the earliest recipes my mum showed us how to make. 🙂

  32. Erin on April 16, 2016 at 12:37 pm

    Is it ok to use olive oil instead of vegetable oil?

    • Gemma Stafford on April 16, 2016 at 1:33 pm

      Hi Erin,
      Yes it is, the perfect oil if you like the taste,
      Gemma 🙂

  33. Dawn on March 28, 2016 at 12:20 pm

    I tried the blueberry pancakes and the vegetarian omelet; I absolutely loved both recipes for the simplicity, ease, and last but, not least, deliciousness. These recipes were so quick and easy and nutritious. Yummy, Yum, Yum!!!!

    • Gemma Stafford on March 30, 2016 at 12:48 pm

      Hi Dawn,
      I am happy to hear that,
      Gemma 🙂

  34. malika on March 21, 2016 at 6:27 pm

    hi gemma u r so lucky u know these recipes well i love them but gemma can u also tell the name of the cream you use so it will be more easy for me to cook and one more thing can u teach me how to make whipped cream its really hard???❤️

    • Gemma Stafford on March 22, 2016 at 2:43 am

      Hi Malika,
      I use dairy cream from cows milk. This is the only cream which will whip and be successful in my recipes. This cream is not hard to do, just if it is not the right cream. If you over-whip it it will be butter! I did do this on facebook but it is some time back.
      If you cannot get dairy cream do not try to substitute anything else for the ice cream, it will not work.
      Do check out the frozen yogurt recipes too, and dole whip which is made with coconut cream.
      Happy baking,
      Gemma 🙂

  35. Barbara on March 17, 2016 at 5:18 pm

    Just found your site and it’s fantastic, thank you. Just love the variety of recipes you have here. Will be making regular visits.

    • Gemma Stafford on March 18, 2016 at 2:26 am

      Hi Barbara,
      Thank you for your kind support, I appreciate it,
      Gemma 🙂

  36. Safora Macdonald on March 17, 2016 at 10:06 am

    Omelette in a mug – even with stirring the middle stays raw and the outer area is overdone. How can I prevent that?

    • Gemma Stafford on March 17, 2016 at 3:20 pm

      Hi Safora,
      Is your mug deep and narrow? I usually use a 60z mug/cup with a wide mouth, this works best.
      Gemma 🙂

  37. Niki Cedeno on March 11, 2016 at 4:48 pm

    I love how I can now enjoy an omelette in the morning without worrying about doing a huge washing up afterwards! Super lovely!

    • Gemma Stafford on March 12, 2016 at 4:04 am

      Hi Niki,
      Glad to be of assistance with the wash-up!
      Gemma 🙂

  38. Chit on March 8, 2016 at 6:21 pm

    I must compliment you big time Gemma! Oh the egg muffins in mug so superb! Addicting! My husband loves it too! May to continue to be inspired creatively! gOd bless you!

    • Gemma Stafford on March 9, 2016 at 3:03 am

      Hi Chit,
      Thank you for your kind words. I am happy to have you with us. Stay tuned for lots more to come,
      Gemma 🙂

  39. Marcia on February 29, 2016 at 6:29 pm

    Hi Gemma
    do you know what the calories are for the whole wheat muffin, blueberry pancake, and the peanut butter and jam oatmeal is? im not sure how to figure it out.

    • Gemma Stafford on March 1, 2016 at 3:01 pm

      Hi Marcia,
      I did not work this out either. I intend to pay more attention to this this year, when I get to it!
      I think if you were to say, but it is a guess, about 200 calories for each of these. They are not big portions, so that will have an effect on the calories.
      I hope this is right, but it is not too far off,
      Gemma, enjoy!

  40. Mariam on February 8, 2016 at 9:19 am

    Hi Gemma,
    For the pancake, can I do a plane pancake and not use the blueberries.

    • Gemma Stafford on February 8, 2016 at 3:04 pm

      leave them out for sure, no worries at all. I like to add in banana instead 🙂

  41. Nancy on February 4, 2016 at 6:24 am

    Tried many of the mug recipes, all delish. Wanted to share that I used a pancake mix for the mug pancake. Worked great……one egg, splash of milk and water and about 1/2 cup mix. Make sure you use a larger mug. Mine took about 2 minutes checking every 30 seconds.

    • Gemma Stafford on February 6, 2016 at 7:12 pm

      Hi Nancy,

      that sounds great. Thanks for sharing 🙂 and delighted you had success with my mug cakes

  42. Becca on February 3, 2016 at 2:52 pm

    I don’t know if anyone else did this on accident, but word to the wise: the syrup/honey is crucial. I forgot it and it looked weird. Time to try it with it!

  43. Polly Gaity on January 22, 2016 at 1:40 am

    Would you like to present an article about vegetarian thanksgiving substitute of protein source? I’m also benefited from this recipes. Thanks you very much…

    • Gemma Stafford on January 22, 2016 at 7:07 pm

      Thanks so much for your comment, Polly. I will add it to my list, stay tuned 🙂

  44. Jane on January 16, 2016 at 12:55 am

    Hi Gemma I’m loving these innovative recipes! I live alone and they have really been a game changer for me. Would it be possible to make them using almond or coconut flour though?

    • Gemma Stafford on January 21, 2016 at 4:55 pm

      Thanks so much for your comment, Jane. I haven’t tried using almond or coconut flour with these recipes. Let me know how it turns out 🙂

  45. Stephanie on January 13, 2016 at 8:16 pm

    Hi what is the timing to make your recipes in a toaster oven. I love your site and the product look awesome.

    • Gemma Stafford on January 15, 2016 at 5:58 am

      Hi Stephanie,

      All oven and mug sizes are different but I suggest 350f (180C) for roughly 10 minutes but keep and eye on it.
      Good Luck 🙂

  46. Mary Trott on January 12, 2016 at 5:24 pm

    Can’t wait to try your recipes.
    Especially, the breakfasts. I don’t eat breakfast, but my Dr. wants me to start. My sugar is a little off. I’m vegetarian trying to switch over to Vegan. I see you have Vegan recipes included, too. This is awesome. Making meals in a mug is pure genius! Love it!!!!! Thank You for sharing this! ?

    • Gemma Stafford on January 15, 2016 at 12:35 pm

      Hi Mary,

      Thank you so much for your lovely message. I’m not a huge breakfast eater either but it does make all of the difference. I’m really delighted you like the mug meals. Look through the other mug posts because I always try and include vegan recipes so everyone has something.

      Good Luck with them 🙂

  47. Shellee Chapman on January 12, 2016 at 4:56 am

    Have you made just veggies? I’m looking for some healthy microwave vegetable recipes. Also some simple,healthy lean meat recipes would be wonderful! Thank you for sharing!

    • Gemma Stafford on January 12, 2016 at 11:20 am

      Thank you so much for visiting my website, Shellee. I will add your request to my list. Stay tuned 🙂

      • Yashika on December 23, 2016 at 5:14 pm

        I tried your blue berry muffin recipe but it came out flat and tasted bad.

        • Gemma Stafford on December 24, 2016 at 11:26 am

          Hi there, did you follow the recipe exactly?
          Go back to the recipe and make sure you got it right. This is important. If this was your first effort you may need to try it again, do not over-bake it either, it takes practice,
          Gemma 🙂

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