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
For the liquid sweetener option, do you reduce the liquid to 1 1/3 cups or 2 1/3 cups? Reducing the liquid by a whole cup and a third seems like a lot for just 5T of extra liquid…
Reduce by 1/3, so go from 2 2/3 liquid to 2 1/3. 🙂
For the liquid sweetener option, do you reduce the water to 1 1/3 cups or 2 1/3 cups? Reducing the water by a whole cup and a third seems like a lot for just 5T of extra liquid…
Yikes, giant typo! Thank you for catching that. It should have said to scale back BY 1/3 cup, not TO 1/3 cup. Seriously, thank you for noticing this.
No problem! I have finals next week and am thinking of making these this weekend and keeping in the freezer as a quick finals breakfast/snack…. They seem perfect!
I just made them and they’re delish. I removed 1c oats and replaced it with 1/2 quinoa, a few scoops of protein powder and 1/4c ground flax. I put in maybe 1/2c coconut flakes and some dark chocolate chips. REALLY GREAT.
Love this idea!
Hi Jess, sounds great! I assume you used uncooked quinoa? And it really was “done” in 20 mins? Thanks for the idea!!
I made these last night and they are awesome! I didn’t have any bananas so I used unsweetened natural apple sauce. I also added shredded unsweetened coconut, and bob red mills apple bits, as well as 2 tablespoons of cinnamon. I ate two last night after making them and then had another two for breakfast this morning. As always CCK to the rescue! These are Boss!
I’m not seeing the print button – help please! Looks yum and I try not to miss breakfast – sets me up for a bad day of eating if I do. Thnaks!
Print button is coming soon.
This is such a great idea! I definitely want to try this and maybe add ground flax or chia seeds.
Technically, I always skip breakfast, but that is because I don’t eat until 12 noon (I’m using an intermittent fasting protocol). 😉
Katie – made this tonight and it came out great! Thank you so much – going to send some in my son’s lunchbox tomorrow. I really appreciate your recipes that can easily be made gluten free. I have a feeling we are going to be making this one often!
Awesome Katie! A dream recipe for anytime too.;)
This looks WONDERFUL!! I’m definitely one of the must-eat-breakfast types, but my school thinks otherwise. I guess it’s a mix of that and me not being a morning person.. For the most part I’ll go all day without eating until dinner because I don’t have the time to make a breakfast/lunch to-go in the morning. I’ll definitely have to try this one!!
As a kid I went through a phase of not eating brekky cuz I wasn’t hungry, but now I always do. My brekkies weren’t balanced at all like they are now and usually it was just toast.