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
In case anyone is curious, I used the Weight Watchers recipe builder to get the points+ on this recipe.
With 1/4 cup + 1 Tbsp olive oil and chocolate chips: 4 PP
With 1/4 cup applesauce and chocolate chips: 3 PP
With 1/4 cup applesauce and no chocolate chips: 2 PP
The points+ values remain the same if 1/4 cup extra of banana is used in place of applesauce or oil.
Hope this helps someone else!
Hi Katie ~ this is my first happy post and plan to make these oatmeal cupcakes!
I use Now Stevia powder from a bottle. I can’t find anywhere on the internet that tells me
*how many teaspoons of stevia are in a packet so I can measure accurately.
*Is the packet you recommend pure stevia?
THANKS FOR YOUR WONDERFUL JOY AND ENTHUSIASM ~ best ingredients :))
These look so good! I featured them in my Friday post 🙂
http://thelittleowlshop.blogspot.com/2013/01/five-recipe-fridays.html
Hi Katie!
Love this post! I am craving zucchini walnut bread any ideas of a single serving?
I just made your poka dot banana bread and healthy cookies are a huge favorite of my family! Thank you for all your inspiration and delicious recipes!!!
Can’t wait for your cookbook!!!!!! When is it coming??????
All the best!
Ally
Thanks, Ally! I actually do have a recipe for zucchini bread in the cookbook… well, it’s chocolate zucchini bread ;). I will play around with it and try to make a regular (non-chocolate) version for the blog sometime!
The cookbook is coming out in 2014. I will definitely post more info when I know! 🙂
These are completely awesome, Katie!! I made a batch Thursday night, but I subbed applesauce for the banana (everyone in my house is just a much bigger fan of apple). I love them! They are especially awesome with a little peanut butter, which is how I ate mine. A new breakfast staple in my house! 🙂
Not good at all. Even my husband, who is the oatmeal fan, refused to eat another one. They are like gummy bowls of oatmeal baked into a cupcake. I guess if you are looking to eat a bowl of oatmeal while you commute, this is your lucky day. Also they take WAAAY more than 20 minutes to bake. And yes, my oven is accurate, I have a fairly new pro range.
What a snotty comment. Did it ever occur to you that maybe you did something wrong making them? Cause other people, including me, have made them, yes in 20 minutes, and they turned out delicious. Oh wait no you didn’t do anything wrong because you and your oven are perfect.
Haha. Have you considered anger management classes?
I don’t understand why someone not liking a recipe is snotty? I’ve seen comments like that before, and on another site that I’ve liked most of the recipes, I didn’t like one, and got all kinds of backlash about how my taste buds weren’t “evolved” enough to like healthy food. Huh? I just don’t get that. I read commrnts for opinions, and what good is an opinion unless it is honest? I did not find the comment snotty, and I like honest opinions so you know if you want to try something or not. It wasn’t an attack on Katie or her blog or anything else. She just didn’t like this, for goodness sakes. People have different tastes, and just because it is not the same as your own does not make it wrong or “snotty”!
My oven is new, too, but every one is still just a bit different. Mine were a little soft on the bottom after 20 min. + 5 min. broiling, but I just baked a little longer and they still came out fine. If you don’t like a particular recipe it’s okay, but it seems unfair to blame differences in oven performance on Katie.
I love to send muffins with my daughter to daycare for breakfast and these looked perfect! I didn’t have any bananas, but I did have some canned pumpkin, so in it went! I upped the sweetener (a combo of agave and maple syrup because I ran out of agave…I was not very prepared! haha). I added some cinnamon (to up the pumpkin-pie-ish flavor), diced prunes (for the kiddo…they taste just like raisins when baked in muffins!), and shredded carrots because I am forever trying to sneak veggies into this kid! (She is 17 mos and very picky!) I am always looking for convenient things for myself to bring to work for breakfast too, and I think these will be perfect! They actually made way more than 24 for me, so I will have a huge stock in the freezer! Oh, I also used instant oats (because that’s all I had) and they came out great! I love your blog! (I made myself a chocolate frosting shot last night for dessert!) Thanks for another great recipe! 🙂
How long do you think these will stay good without freezing them? Also, if I do freeze them, how long do you suggest in the microwave to thaw them out?
Hmmm… 3-4 days? At least 3.
I guess it depends on the wattage of your microwave. Maybe start with a minute?
Thanks!! I ate one for breakfast this morning, and for me, one is enough!! I have to freeze them because I will have leftovers FOREVER!! 🙂 but they are YUMMY!
Hi Katie, I made these this morning and they’re fantastic! I didn’t have any bananas so I used pineapple instead (blended it smooth and used the juice as the sweetener instead of stevia), added raisins (instead of chocolate) and a touch of ground clove. My fiance didn’t realize that I had made them for our breakfasts and ended up eating half the batch before I had a chance to shoo him off. Thanks for the terrific idea!
How much pineapple juice did you use for the sweetener, or did you mix it with one of the other sweetener ideas?
Katie, I made this recipes this morning. The whole time I was mixing it together I had to resist the urge to add an egg..lol. But, I stuck to the basic recipe and didn’t add any choc. Chips, nut, or such – except I used unsweetened apple sauce instead of oil.. I was a little concerned at first, but after the first muffin, I knew the recipe was a keeper! My husband was very cautious in testing them, but he agreed they were “pretty good”. Next time I’ll add chopped walnuts and dried cranberries! Thanks Katie 🙂