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
What a fantastic idea, they look really tasty as well
i don’t think i’ve met any school age kid who eats breakfast. maybe i just do because i’m so voracious in the morning. i do a little exercise, and after going nearly 8 hours without anything, i guess its a little normal to want some food. i think breakfast is important because it’ll turn off crazy cravings for a while, and it keeps the metabolism up, which is why i cringe when i hear so many teens don’t do it.
YUM!
I struggle a lot when it comes to breakfast and always look for grab and go breakfast. Thanks Katie 🙂 your recipes are always so spot on. Will certainly give this a try.
I am definitely a quick breakfast person, so this is great
I only eat breakfast on weekends. And I don’t often have lunch. Dinner is an every day except Wednesday occurrence. Oh the joys of eating disorders. I love your recipes though because I know they’re healthy.. So they feel more safe. Often on my breakfast eating days I will make something of yours if I’m feeling good that day.
When I ate horrible and thought I would always just have an extra couple pounds, I ate a very small breakfast and often times skipped. HORRIBLE!! Now, i realize how bad that is for me. I have to eat a big breakfast and each meal gets a little smaller throughout the day. Then i feel great! Opposite I eat a huge dinner and feel junky. I know I am my own worst enemy so i really have to be purposeful!! I can’t wait to try this recipe! Maybe my oatmeal (for breakfast) hating children will like it this way! WOO HOO!
Eating disorders are bad, however, somewhere in your mind you must know eating breakfast is the most important meal of the day.
I HATE YOUR NEW FUCKING FONT!!!!!!!! YOU ARE NOT POST-PUNK KITCHEN OR ISA! STOP TRYING TO MAKE IT HAPPEN; IT’S NOT GOING TO HAPPEN!
Um okay, really weird and random comment :-?.
have nothing productive to do but complain, mea?
okay, that was SO weird. Wow. Just wow. And font definitely affects how good a recipe is, right? haha. Weird.
I would have probably marked it as spam.
Taught my kids that breakfast most important meal of the day. Now the grandkids are being taught. If I skip breakfast I am picking all day.
Wierd comment…. But I sadly sort of agree, I liked the old font better too 🙁
Umm innapropriate language all because of a font?? Wow its a recipe blog get over it
Julia:
I actually agree as well. I don’t like this one at all for my site. Unfortunately, when I was playing around with different fonts, I did something to make my blog crash (still no clue what), and now I’m reluctant to risk it by trying again.
However, the entire site will be redesigned soon, so it’s a moot point in the end.
What a totally rude and inappropriate comment. It looks like you missed the class in life on how to interact with people (among other things). Don’t read her blog if this is the type of comment you want to write…nobody needs to hear that.
Rude and does absolutely nothing to contribute to the topic at hand. It’s a font, for goodness sake. If you are unhappy about it, no one is making you read this blog, close your browser.
Am I missing something?? The font looks just fine! 🙂
Great recipe by the way, Katie!
ouch….you eat sweets with that mouth?????
yikes-you eat sweets with that mouth
Don’t feed the fire, folks. 🙂 Mea Culpa isn’t going to come back and actually respond to any of these comments…she probably won’t even come back and read them. Because that’s what cowards do. Leave nasty, hateful comments and then don’t come back to read the backlash because they aren’t emotionally nor mentally equipped to handle it. There’s nothing wrong with the effing font. The recipe looks delicious. I laugh at everyone who says ‘I’m this-and-that baker’…why are you using water v. milk…or ‘I’m a baker and it makes no difference’…whine, whine, whine. What is up with the complaining over freaking baked oatmeal cups? OMG. I’m a professional pastry chef, in case anyone give’s a rat’s you-know-what, and I think these look awesome. Wouldn’t mind having something like this in the bakery actually. I created our ‘angel’ line which is gluten-free, vegan, diabetic-friendly, etc. type of goodies. This would be the perfect answer to the devil line’s gluttonous pig, which is a brioche dough (nothing wrong with that…), covered in maple glaze and bacon. I’m actually going to run this by the owner. Thanks always, Katie, for the inspiration and wonderful no-nonsense recipes. Wish we could load the whiners and haters up on a bus, drive it to a bridge, and put a rock on the gas pedal…
Hello, is the “angel line” you speak of available for purchase through the Internet? Or do you have a blog with some shared recipes? I’m really interested in trying it. Thx YM
Not sure why you are laughing at people asking questions about water or milk or people who state they are a baker….then you state you are a professional. You did the same thing and I would have not thought twice until you are making fun of someone else defining themselves as a baker.
Hypocrites really are an unaware breed.
Is it really necessary to cuss on a blog like this? I have kids around looking over my shoulder as I’m sure many others do. I mean, I don’t like it either. Please try to have a little more respect for others, and for yourself. Talking that way just devalues you. And if you must, save it for someone who tolerates it. Thanks in advance.
The font? You really took the time to get on here and comment about the font??
I love your blog! I’ve actually really enjoyed the non-sweet posts (like the last one) you’ve done as well, and I’d love to see more vegan dinner recipes from ya!
Would love that as well. As much as I love desserts, I can’t live on chocolate alone ;). Your savory recipes never fail to be big hits in our household.
Yum! I’ve been meaning to try making baked oatmeal for awhile now and this post just gave me the final push! 😉
i keep some pumpkin oatmeal baked squares in the freezer and if I KNOW that I’m going to be rushed in the mornings I’ll thaw one out and then either eat it cold in the am or zap it if I want it warm. If things come up and I am just rush rush rush.. then I grab fruit and some kind of bread, probably with nut butter of some sort on it. Depending on how rushed, I might blend up a smoothie too. But lucky for me those rushed mornings don’t happen very often because breakfast is the MOST fun meal of the day for me. All those varieties of oatmeals, fruits, etc. I love it so much that I often declare breakfast for dinner or breakfast for lunch. My little girls love those days! And NO way would I skip! Part of what keeps my eating in line and healthy for the day is eating breakfast in the morning and getting off to a good start.
I agree Amanda!!!!!!
Mea Culpa…wtf??
Hi Katie! Great post. This is super easy to make gluten free, throw in my car and eat after my Zumba class when I need a little boost. 🙂 Yay for breakfast!
I love breakfast and rarely miss it, but have been starting work at 7am for the last week and have found a bowl of muesli hard to swallow at that time. These sound wonderful. I’d love to add grated apple too! Maybe even so,e roughly chopping almonds or walnuts.
This is a BRILLIANT idea, I love it and will definitely be making! Perfectly portioned, customisable, portable and pretty make-ahead breakfasts. Thank you for thinking of these of things for those of us who care about health and taste.
These are great! I hate missing breakfast but sometimes I am just rushing out the door and just have no time to get anything together! This is a wonderful alternative to skipping breakfast! Thanks!