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
Katie, I’ve always loved oatmeal, but YOU have taken my favorite and raised it to fantastic levels. I’ve tried several and liked them ALL..Thank you so much for all your efforts, and easy concise recipes to follow. Any accolades or commendation/s you receive are greatly deserved!
These are great!! I have my second batch in the oven now (I only have 1 cupcake pan!). I’m so excited to have another on the go breakfast option for my toddler and I. They were still a little gooey and stuck to the liners really bad though, did I need to bake them longer? Or are they meant to be a little gooey still? I did broil them like you said and I really like that it gives the top a little crisp! I’ve tried several recipes of yours over the past few months and they’re always a big hit (lemon bars, pumpkin/chocolate cake, everything bars, blondies, ect). Thank you for all of your hard work!
Thanks for trying them! I’m not sure about the gooey part… mine are never gooey. If you don’t want them to stick to the liners, you could always skip the liners and simply bake in greased cupcake tins instead :).
Yeah, sorry! Meant to come back and comment… once they cooled a little more they weren’t sticking as bad. I guess I was just impatient and hungry, I’m sure you can relate. 😉 I also made the new oatmeal bake with mango (I added part banana since I didn’t have enough mango) that you posted yesterday for breakfast and it was a big hit with my husband and toddler! Thank you!!
ABSOLUTELY delicious – thank you!!
I made these tonight and they taste great! The only problem is that they stick to the wrappers terribly…turns out I forgot to add the oil! At least I’ll know for next time 🙂
I really enjoy your blog, Katie. These muffins are wonderful! I love that they use water instead of milk. Every time I make a batch, people rave about how delicious they are. I’ve added maple syrup, honey and/or a little brown sugar. My favorite was using chopped almond bark instead if chocolate chips. They were incredible! I can’t wait to experiment more!
P.S. I’ve never used the liner papers. I just bake them in a non-stick muffin tin. I still spray the bottom of each tin before baking. I don’t even know if that’s necessary, but I’m too scared to try otherwise!
I am pretty famous for not checking to make sure I have all of the ingredients before baking… no over ripe banana, or applesauce. So I used a can of pumpkin. It was good, but if you have a sweet tooth, double the sweetener.
Hi Katie,
I just made a batch of these to have around for rushed mornings. I don’t have a muffin tin, so I cut the recipe in 1/2 and baked the dough in a small bread pan. I also had some pepitas (squash/pumpkin seeds) to use up, so I tossed in 1/2 cup along with the optional chocolate chips. The “breakfast bread”, if you will, turned out deliciously wonderful. Thanks for another great recipe!
I agree! I’m hungry in the morning! WHATEVER time you FIRST eat is breakfast to me….. 🙂 breakfast is GOOD for your body!
Made these with 3/4 cup chia seeds, turned out great. I let the chia seeds soak in the mashed banana and water for a while before stirring everything else together.
A friend and I were poking our heads into this site after her vegan friend made black bean brownies that the bean-phobic children devoured in seconds. Originally we were going for the white bean cookie pie, but happened upon these as well. Our kids are on the go and together all weekend at a campground, so this looks like a great healthy pack-and-go fiber-filled treat. It’s my homework to make it. Will post kid reviews next weekend. So happy to have been referred to this blog!
One more thing I forgot to ask…what does the broiling do? Just crisp it up?
Yes 🙂