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
Thank you for the wonderful recipe Katie! 🙂
I’d been looking at similar recipes for the last week and couldn’t decide which one, so I used yours as my base recipe. I only had one banana which only measured a half a cup. So I used applesauce to equal the 2 1/2 cups. I wanted extra fiber so I added 1/4 cup flax seeds. I used the coconut oil.. YUM! I sweetened with honey. And decided for extra protein to add some greek yogurt ( Cherry flavored) about half a cup. I added 1/2 cup sweetened coconut. I like things sweet! They baked up and when I ate one hot they reminded me of a bowl of oatmeal in a muffin form. For me they still weren’t sweet enough so I sprinkled them with a little brown sugar and cinnamon and stuck them under the broiler for a couple of minutes. I think they came out great.
I’m not sure how your recipe turns out since this was a bit different. BUT in answer to a question I saw way earlier about someone needing 4 to fill them up… these turned out to be very dense muffins and two filled me up. Also, they don’t rise so it would be difficult to make really large muffins. Thats just my two cents. I’m working on figuring out my calories, protein and fiber content right now. 🙂 I will be making them again! And would definitely use more bananas. THANK YOU!!!
okay.. I did the best I could on figuring the calories etc. on the muffins I made with the editions. My recipe has about 150 calories per muffin, 6 grams fat, 4 grams protein and 4 grams fiber. It is a lot of calories and fat if you eat more than one.. a lot of that came from the addition of coconut, nuts and flax seed. I forgot in the above additions I also added a couple of tablespoons of walnuts. That also ran up the fat and calories. I added these things for the addition of fiber and protein. For me it’s worth the added fat and calories.
I’m addicted to these! They’re perfect for me, since I’m always too tired to make a healthy breakfast in the morning, and last me 2 weeks! I subbed honey for the liquid sweetener, and added 2 scoops of chocolate peanut butter protein powder, and they turned out great.
My husband and I have been enjoying these all week for breakfast. We both leave home very early in the morning so these are great to bring to work.
I didn’t have enough banana so I substituted the difference with non-fat plain yogurt. Obviously, they’re no longer vegan if you do this but the results were very good. I used pure maple syrup instead of the stevia (and reduced the water) and I used 1/2 C. of dark choc. chips and 1/2 C. of peanut butter chips. I also added 1/2 tsp. cinnamon. Yum! Thanks for the recipe!
This recipe is awesome. I actually discovered, by accident I think, that using 6 cups of oatmeal works pretty well. It makes more muffins and still comes out well.
I love this idea, but I really don’t like bananas, so I’ve adapted your recipe to make a couple versions (so far) of my own. Mine are Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. http://onesmallvegan.wordpress.com/2013/02/22/pumpkin-spice-oat-cups-with-pecans-and-crystallized-ginger/
I’ve also made a tropical version (pineapple & coconut) that I will be posting soon.
Thanks for the inspiration! Love your blog!
Thank you for another great recipe Katie!! I made 1/2 a batch today (low on oats – LOL), and they are wonderful. To answer some previous posters’ water vs milk question, I did use almond milk with no problems. I also used all applesauce (don’t like bananas, weird, I know!), added 1t cinnamon, some flax meal, and stuck a couple (2) fresh, frozen raspberries into each one. Nice balance of tart and sweet!
Katie,
I was wondering if the nutrition facts (calorie count) includes the optional chocolate chips?
Thanks!
I live alone so like making single-serving stuff, but so many of the delicious looking recipes are multi-serving. So I’ve been experimenting with cutting/converting your recipes into smaller portions, some successfully, and some… well… not 🙂 But THESE turned out SO good that I thought I’d share for anyone who’s looking for a lower calorie, single serving option, it’s about 180 calories and tasted amazing!
1/4 cups rolled oats (*75 calories)
2 Tbsp over-ripe mashed banana (*25 calories)
1/16 tsp salt (thats a hard one! I just eyeballed it and filled my 1/8 tsp halfway! *0 calories)
1/2 tsp plus 1/4 tsp tbsp liquid sweetener (I used sugar free maple syrup – it came out close to *5 calories)
1 Tbsp water (*0 calories)
2 and 1/4 tsp oil (*75 calories)
1/8 tsp pure vanilla extract (*0 calories)
Perfect! Thanks!
I love the way oatmeal smells, and I love oatmeal cookies, but I can not eat oatmeal as a hot cereal. Do these kind of taste granola bar like? i’m thinking my oatmeal cereal thing is because of the consistency.. I have tried it a bunch of different ways.