With these breakfast oatmeal cupcakes, you cook just once and get a delicious and healthy breakfast for the entire month!
The simple breakfast oatmeal cupcakes are one of my family’s favorite things to eat on rushed mornings.
I first made the recipe years ago, and we still love them!
My mother often makes a batch for herself and takes them to work so she can have a nutritious breakfast that’s easy to prepare on busy weekdays.
She’ll send me a text message with a screenshot, saying “Guess what I had for breakfast again today!”
Readers also love these Healthy Blueberry Muffins
These wholesome breakfast cupcakes are:
Quick to make
Portable and non messy
Easy to eat at a desk or pack in a lunchbox
Gluten free and vegan friendly
Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast.
My family, a former college roommate, and eight of my friends are all hooked!
Leftover Oatmeal? Make Baked Oats
Above, watch the step-by-step oatmeal cupcake recipe video
Never skip breakfast again.
Cook once, and you don’t have to worry about breakfast for close to a month!
These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal.
The recipe can be oil free, and it gives you the option to easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations.
Do you ever skip breakfast? And what do you usually eat on days when sitting down to breakfast just isn’t an option? When I was a teenager, I hated getting up early, so breakfast was often something portable, eaten in the car as I rushed to school.
I never understood how my friends who skipped breakfast could make it through class. The only times I’ve ever really skipped breakfast were weekends when I was 13 or 14… because I’d completely sleep through it!
Also make these Vegan Brownies – NO crazy ingredients
Breakfast Oatmeal Cupcake Flavors
Oatmeal Chocolate Chip Raisin: replace up to half of the mini chocolate chips in the base recipe below with chopped raisins.
Banana Bread: add a half teaspoon of ground cinnamon to the batter, and stir in a handful of crushed walnuts or pecans if desired.
Coconut Cookie Dough: use coconut oil or coconut butter and stir in about a third of a cup of shredded coconut before baking.
Chocolate Chip Peanut Butter Cup: replace the oil with an equal amount of peanut butter, and throw in a handful of chopped peanuts if you wish.
You can also turn the recipe into Chocolate Chip Breakfast Squares!
Breakfast Oatmeal Cupcakes To Go
Ingredients
- 5 cups rolled oats
- 2 1/2 cups mashed banana (or this Banana-Free Version)
- 1 tsp salt
- 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
- 2/3 cup mini chocolate chips, optional
- 2 1/3 cups water (Increase to 2 2/3 cups if using stevia)
- 1/4 cup oil, nut butter, or additional banana
- 2 1/2 tsp pure vanilla extract
- optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.
Instructions
- Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they'll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.View Nutrition Facts
Video
Notes
Healthy Breakfast Ideas
Overnight Oats – 15 NEW Recipes!
Or this Almond Flour Banana Bread
So I just finished making these. I used 3 cup quick oats 2 cups steal cut oats 2scoops vanilla protein powder. 1 1/3 cup water and 5 tbp maple syrup. They are awsome! !! Thanks for the recipe. Love your site.
I love the original cookie dough baked oatmeal from your site and make it often…especially for cardio days. These are a great addition…now I can have the same amazing boatmeal but in portable size!!! I’m so excited to try these:). My kids love the boatmeal so they will be happy about these for sure! Thank you!!!!
Could regular sugar be used and if so how much? They look delicious and I would really like to try them but I do not use Stevia.
This should give you a starting point, but you may need to play around with the liquid volume a bit:
http://www.stevia.com/Stevia_Sugar_Substitute.aspx
I don’t do stevia either, so I just use honey or syrup when liquid sweetener is mentioned.
Yum, these look delish!!! I can’t wait to try them! 🙂
I just saw some posts that honey would work. I had posted a little earlier that I do not use Stevia. I would use honey but how much?
It’s listed in the recipe ;).
How funny that you posted this when I’m thick in the middle of a dilemma over what to do with the abundant oats in my pantry – granola for the millionth time or something else! Not that I was tired of granola…I could never be! But I was wondering if there was something else I could do with it and voila! This is especially awesome because it’s portable and because I eat my weekday breakfast at work, portable is good! Thank you! More exclamation marks! 😉
On weekdays I never skip breakfast. My fuse would be even shorter without it. Haha. On weekends I tend to sleep through breakfast, but on days when I’m up early I indulge in a full breakfast – toast, eggs, beans…sometimes breakfast pizza! And because I’m Asian I sometimes have noodles! It’s great! I love weekend breakfast time. Hehe.
hey katie
made the oatmeal cupcakes today. i did half a recipe and following are the variations i used. i added 1 tbl vanilla protein powder, 2 tbl flax, 3 tbl pecans, mini chips you suggested, 1 tbl shreaded coconut, and i used unsweetened applesauce instead of banana cause i am not a huge banana fan. they came out great. i am gonna figure 150 cal per cupcake??? not sure about the calories is all. but they are moist and yummy and i love the fact that the flax and protein powder add the omega’s and protein for a good breakfast punch. i am gonna try eating with some almond butter spread on top and a side of blueberries. you have a great gift katie. when is your cookbook coming out????? 🙂 lemme know what you think about calories, i filled each cup to overflowing. thanx for all you do. i praise God for you.
It is coming out next year! 🙂
I will hopefully post more info soon.
2014? I can’t wait that long!
Love the recipe. My husband and I whipped up a batch after work to take as a snack at my squash league games tonight and they were a huge hit! People asked for the recipe and commented very favourably. Thank you so much for posting this.
I’m making these right now! They smell wonderful! Can’t wait to try them 🙂
Looks good! Maybe you can microwave them too in microwavable cases(personally, I’m all for the microwave although many would disagree with me, lol.) Once again, you’ve introduced a fantastic recipe! Thank you for this!