Happy Memorial Day weekend! It’s easy to get caught up in the time off and the celebrating but it is a holiday celebrating the very real sacrifice of men and women around the world. Thank you for serving.
It’s the finale of Mug Cake Mondays! And I finally let myself go crazy with the chocolate chips. I wanted to add it to the coffee and cream mug cake and I wanted to add it to the peanut butter mug cake but I resisted. And it was worth the wait because the combination of chocolate and pecans is sweet, creamy, and nutty.
Aren’t these the cutest little mugs ever? I doubled the batter for this photo shoot so if you’re extra hungry or if you want to share, just double the recipe.
I’m just going to give a quick shout out to Kirbie at Kirbie’s Cravings because she has the most amazing repertoire of mug cakes. I waffled between making this mug cake adapted from Smitten Kitchen and her Avocado Mug Cake. Is that not the coolest thing ever??
Hope you guys enjoyed this series! And happy late birthday to Lisa who organized it! It’s been a blast making cakes in the microwave, Abigail and I have loved eating all of the extra mini cakes. This Oatmeal Pecan Chocolate Chip Mug Cake was my favorite though. The different textures of the nuts, the chocolate chips, the oats, and the fluffy cake make this a perfect dessert.
- 3 Tablespoons flour
- 1-1/2 Tablespoons sugar
- ¼ teaspoon baking powder
- 3 Tablespoons almond milk
- 1 Tablespoon coconut oil, melted
- 1 Tablespoon chopped pecans
- 1-1/2 Tablespoons old fashioned oats
- 2 Tablespoons Enjoy Life chocolate chips