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
Hi there,
I am posting your recipe & my experience baking on my blog. However, mine turned out a bit dry and flavor-less. I did follow the recipe pretty closely, but of course I added shredded coconut and had 2 cups of over-ripe bananas (3 bananas only mashed into 2 cups). The salt was also detectable through the sugar, so I am a bit confused as to why they turned out so poorly. (I knew I was never a cook, or baker in any case!)
Let me know what your thoughts are.
Thanks!
-A
Hi Ada. You may want to check out the “Troubleshoot” section for some possible solutions. You can find this at the top of Katie’s blog; just click on the “FAQ” section, then the “Recipes FAQ,” and scroll down to the troubleshoot comments.
These are also the perfect pre workout snack or a great lunch bag item for a snack during the day. There will be a batch of these in my freezer this weekend! Thanks.
Does the nutritional count include any add ins (nuts, coconut, flaxseed, etc)?
Thanks
I made these yesterday using stevia and 3 large mashed bananas. I added the vanilla pod and regular supermarket oats. I used raw coconut oil and baked them for about 28 mins in the end and they are lovely. I did mini bites for the kids lunch boxes and mega bites for me and dad. Thanks Katie. Going to make the oatmeal bake today with my daughter.
Just made these…some with chocolate chips and PB, some with PB and maple syrup and some with walnuts and cinnamon. Cooking now! Hope they are a hit!
OK, where is the button to print just the recipe??? I have got to try this. My hubby is a diabetic and a heart patient—and sometimes he skips breakfast just because he wants to. With this, he would get his sweet treat, and not get all the chemical, fats, sodium, and sugar he shouldn’t have.
What I do is high-light the recipe itself, right-click and hit copy. Then I open a new Word document and hit Paste. Then I save this new document. I give it a name and save it in a recipe file I’ve set up for Katie’s recipes. It’s easy to print from that point.
I made a half batch today so they wouldn’t go to waste just in case I didn’t like them. Now I wish I made the full batch. The are AMAZING!! My husband loves them too!! Thanks for the recipe.
Can you make these with frozen over ripe bananas??
I made these for the first time ans I added two scoops of lite vanilla protein powder as well as coconut, shaved carrots and raisins. Additionally I substittited carrot puree instead of banana. I have no experience with this recipe previously but I’m satisfied with the results. They are not sweet but are satisfying.
That sounds awesome!
this is my first time to see your site thanks to stumbleupon
i love it because it talks about healthy dessert
i will try this recipe thank you
I was wondering if there would be a way to incorporate peanut butter in this recipe somehow? Thank you, Susan
This looks wonderful. I use mashed prunes found in the baking isle to substitute the oil. It is made for just this purpose and does not effect taste or texture at all. Going to make these this weekend! Your recipes rock!
Could we substitute honey for the sweetening agent? If so, how much would I use?
-Elisa
Use the same amount as agave called for in the recipe.
I was wondering just what the inside consistancy is supposed to be like, My Daughter found this recipe and we made them but I have a new oven that I think isn’t working as hot as it should…..so they were undone inside…even after extended cooking. I would love some input into this, like I said they were a good flavor just wasn’t sure if the inside texture was supposed to be like it is…thanks…..
I would say they have somewhat of a muffin texture. Not hard and crispy, but soft. Not completely undone inside though, more like the texture of a soft cakey granola bar.
These came out great! Moist but stick together well. I kept a few in the fridge and froze the rest so I have easy and delicious breakfast!
I am going to make these today (if I can find my muffin tin). We’re expecting a new baby and I heard eating lots of oats is a great way to increase milk production in nursing mothers. Also with a brand new baby around I’m not going to have a lot of time to cook. Plus my husband is always looking for donuts or scones in the morning I’d feel much better if he was reaching for one of these instead.
Thank you! 🙂