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Microwave Granola in a Mug- crispy and toasted just like baked granola. you won’t believe it came from the microwave (gluten free, dairy free, Vegan)

Microwave Granola in a Mug (Microwave Mug Meals)

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Hi Bold Bakers!

Did you know you can make toasty, crunchy Granola in the Microwave???? Well, you can and it is incredible.

You won’t beleive that it comes out of the microwave crunchy, just like baked granola but without the wait and wash up. Just mix it in one mug in minutes, pop it into the microwave and you’re done! It is real food made fast in your microwave.

Breakfast is the most important meal of the day so that’s why you want to fuel yourself with good ingredients that give you energy until lunch time. This granola is dairy free, gluten free and suitable for vegans. 

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This Microwave Granola in a Mug recipe is totally customizable so add any fruit or nuts you like. If you don’t like coconut then replace it with a seed or nut.

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To save you even more time, mix up your granola the night before and then the next day pop it in the microwave and enjoy

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4.7 from 20 reviews
Microwave Granola in a Mug
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 tablespoon maple syrup (honey or agave)
  • 2 teaspoons water
  • 2 teaspoons vegetable oil
  • ⅛ teaspoons salt*
  • 4 ½ tablespoons rolled oats
  • 1 tablespoon dessicated coconut
  • 1 tablespoon pecans, chopped
Instructions
  1. In the large microwave safe mug, mix the maple syrup, water, oil, salt, oats and nuts until blended.
  2. Microwave for 1 minutes 30 seconds and stir, making sure to stir up any syrup on the bottom of the mug. (timing is based on my 1200W microwave so your timing might vary)
  3. Microwave for 1 minutes longer or until oats are golden brown. You will see them getting golden in color and starting to toast up. Be careful it doesn’t get too hot as it can burn.
  4. Let it stand for 2 to 3 minutes to cool before eating. If you have extra store in an airtight container for 5 days.
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

Add 1 chopped tablespoon of dried fruit once microwaved (e.g., raisins, apricots, cranberries)

⅛ teaspoon is simply a ½ of a ¼ teaspoon
Nutrition Information
Serving size: 1 Calories: 261

 

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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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148 Comments

  1. RIley on October 18, 2017 at 6:08 pm

    Would omitting the coconut and pecan be okay, or are those ingredients an essential part of this?

    • Gemma Stafford on October 18, 2017 at 9:37 pm

      sure you can just leave it out, or replace it with other nuts. 🙂

  2. Emma on September 11, 2017 at 10:52 am

    Great

    • Gemma Stafford on September 11, 2017 at 9:37 pm

      Thanks, Emma 🙂

  3. Kimberly on September 9, 2017 at 1:12 pm

    What else can be said? Simply the best!

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

      Thank you Kimberly for your very kind review,
      Gemma 🙂

  4. Hannah Oh on September 9, 2017 at 10:54 am

    Great for when I’m late for school ^_^

  5. Ibake45 on August 13, 2017 at 5:23 pm

    Hi Gemma,
    Mine burned before getting crunchy!
    There were a few variations I made… one which was accidental.
    *I used coconut oil because I forgot to buy vegetable oil.
    * I realized that I had used a 5 grain cereal instead of straight oatmeal.
    #3 was one you addressed to someone else and that is I used raw honey-the kind that does NOT stay liquid.
    ANY IDEA WHICH OF THESE 3 MUGHT HAVE BEEN THE DOWNFALL?
    THANKS!
    Jenny!
    I’m sur it will taste good just not crunchy

    • Gemma Stafford on August 14, 2017 at 2:27 am

      Haha! this made me laugh. I wanted to say ‘all of the above’ but it really is not so!
      I think the cereal may have been the main culprit. all cereals, including oatmeal, are processed (cooked) to a greater or lesser degree. Rolled oats are less processed, and so hold up best in baking. coconut oil will be good for this, and the honey may cause a problem, but i do not really think so, it is just easier to use light liquid honey.
      Try again, better luck next time,
      Gemma 🙂

  6. Maggie on July 28, 2017 at 1:05 am

    Hi, I made this recipe. First put my mug on 1,5min and stired and put it on 1 minute more (as it says in the recipe you know). And while it was in it started to reek and I took out a “close to burning” but heavliy cooking thing. …
    My microwave was on the power 800W, are you sure your’s on 1200W?…
    I made it once again but this time stired after 1min and put it in again on 30sec, it was good but quite smal portion, and it says in the recipe “take a large mug”. But it is only 1dl.

    Thx for answer:)

    • Gemma Stafford on July 29, 2017 at 4:14 am

      Hi Maggie,
      Thank you for this contribution, this is a learning curve!
      Yes, my microwave is 1,200 watt, but it is a very modern technology form Panasonic, and may cook differently to older models, or different brands.
      However, the first time you try a recipe in any oven it is worth noting the differences, appliances vary!
      It sounds like you are getting there with this recipe, you can now make the quantity to suit yourself. Us a wider, rather than deep bowl too, as this matters for microwave cooking. I hope this is of help to you,
      Gemma 🙂

  7. Kayla on May 14, 2017 at 11:53 pm

    Yum! I tried this with some yoghurt and some of my grandmother’s homemade plum jam and it was absolutely delicious! I’ve also tried your No-Knead Pizza Dough and that was also very good. Definitely adding this website to my Google bookmarks!

    • Gemma Stafford on May 16, 2017 at 7:19 pm

      Hi Kayla,

      I am delighted to hear that!!! Delighted you like my recipes. If you like bread I have a bread series coming in June.

      Hope you like it,
      Gemma.

  8. Bigger baker on January 22, 2017 at 5:59 pm

    Hey Gemma? I noticed in some of your recipes you put the nutrition fact at the bottom. Could you do that on all your recipes with carbs?? As a diabetic those have really helped me. Thank you!

    • Gemma Stafford on January 23, 2017 at 1:40 am

      Hi there,
      I try to get the time to do this, and I am aware of the interest in this area. I will add it to my list of ‘things to do’ this year.
      I hope you like the sugar substitute chart. Do a little research into Stevia, it is really interesting!
      Gemma 🙂

  9. 0nly_Jane on January 12, 2017 at 5:47 am

    It is the most delicious granola I have ever eaten. It was very crunchy, I love it 🙂 I ate it with sour cream, dried cranberries and banana 🙂 thank you for the recipe 🙂

    • Gemma Stafford on January 14, 2017 at 1:28 pm

      Haha! well done you, now I want to make this too, very appealing, thank you,
      Gemma 🙂

  10. _Sam_ on October 1, 2016 at 2:42 am

    Do I have to add pecans or can i leave them out?

    • Gemma Stafford on October 1, 2016 at 2:48 am

      Hi Sam, you can leave them out 🙂

  11. Rawan on September 17, 2016 at 4:29 pm

    Hi gemma. I want to ask ask you a question on the baked granola recipe not this recipe. Can I use honey instead of maple syrup. I think there is problem in the maple and pecan granola Web page there isn’t a place to comment in

    Rawan ?

    • Gemma Stafford on September 18, 2016 at 5:59 am

      Hi Rawan, you can use honey instead of maple syrup. I suggest you make 1/2 quantity to see if it is to your taste. Thank you for telling me about the link, i will let the tech guy know, Gemma 🙂

  12. Tanya Walker on August 21, 2016 at 5:40 pm

    I made this today and man it was good. Not as good as baked but it rivaled it!

    • Gemma Stafford on August 22, 2016 at 1:35 am

      Hi Tanya,
      yes! i am happy that you tried this. as you say the baked version is better, and of course you can make a larger amount too, but i am glad you enjoyed it,
      Gemma 🙂

  13. Esther on August 18, 2016 at 1:25 pm

    Will quick cook oats work

    • Gemma Stafford on August 19, 2016 at 1:54 am

      Hi Esther,
      If they are not ground, they should work perfectly well,
      Gemma 🙂

  14. April on August 1, 2016 at 11:05 am

    This was so good! I posted a picture of how mine came out! It was perfect! I think I will add some cinnamon to this next time to see how that tastes! I bet it will taste wonderful. Thank you so much!

    • Gemma Stafford on August 1, 2016 at 1:50 pm

      I saw it April. Thank you so much for submitting your photo and thanks for being apart of the community 🙂

  15. Navya on July 27, 2016 at 9:31 am

    Hi Gemma Stafford!! All your recipes are awesome! I have tried quite a few of them. I wanted to ask whether I can use the finer oats(not rolled) for this recipe?? I searched but couldn’t find the rolled oats anywhere. Please help me

    • Gemma Stafford on July 28, 2016 at 3:49 am

      Hi Navya,
      Thank you for your kind comments and for being with us.
      You can use what I call ‘ordinary’ porridge oats for this recipe, it will work for you,
      Gemma 🙂

  16. Elena on July 26, 2016 at 5:14 pm

    Hey there!

    It is very difficult to find maple syrup here in Barcelona, co can I use honey ore something else instead??

    Another question, where can you find how many watts is your microwave power?? I really dont know??

    I love all your recipes??

    • Gemma Stafford on July 27, 2016 at 3:34 am

      Hi Elena,
      Yes honey will work, choose a light one which remains liquid.
      there will be a label in your microwave, a little silver one usually, this will tell you the wattage. Most microwaves in recent times are at least 800 watt, and if they are combined with an oven they are usually 1,000 plus.
      Gemma 🙂

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