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
I just made these and they are excellent! I didn’t have enough banana, so I used half banana and half canned pumpkin. I used maple syrup for the sweetener, and added a few tablespoons of ground flax seeds. I made some with chocolate chips, some with walnuts and some with frozen blueberries. They turned out perfectly!
OMG! My kids loved this! They fought with their dad over them and begged for more. Just made another batch and they ate half before I could freeze them this time. I have made the different each time but used agave for both. I am going to make several more batches all different like almond joy, maplewalnut, peanut butter banana, they asked for banana bread style. The possibilities are endless.
After reading the comments, I wasn’t sure if this recipe would be what I was looking for. I was hoping for something I could grab quickly and take in the car with me. I followed the recipe fairly close except adding 1/2 tsp cinnamon. I used my grocery store’s brand of stevia packets and canola oil. The “batter” was really liquid-y, not just loose but downright soupy. It filled 24 paper liners. I had to bake it for twice the recommended time and pulled it out because the bits of oats were starting to burn. Fresh out of the oven, the cakes are like a mushy rice pudding consistency and pretty difficult to peel out of the liners. The next morning I was able to peel them out fairly whole and they were just moist instead of gooey in the middle. If it were not for the chocolate chips, they would be so bland with just a hint of banana. They are definitely better warmed up. I’m on the fence about making these again. I think if I added more sweetener and scaled back the water these might do the trick for us. It’s a good concept but the texture and taste didn’t make them a winner! Hope my 2 cents helps someone else!
I feel so stupid asking this question but here it goes. I typically don’t like using bananas in my baking (weird and inconvenient, I know) so I’ve tried subbing in applesauce as the substitution suggested. Here comes the stupid part. Am I supposed to add the same amount of applesauce as I would use bananas (2 and a half cups)? I swear I cook and bake frequently so I’m not a complete novice, but I’m afraid to use that much applesauce because it seems like it would be so watery and I don’t want to waste ingredients! Thanks for your help!
Yes, you would add the same amount… but I tried the recipe once with applesauce and thought they were just ok. So take that as a word of caution.
Made these last night for my boyfriend to try and stop him skipping breakfast in favour for those horrible overly sugary up&go drinks… Still yet to hear from him BUT I have had 2 and love them, I think I added too much liquid as mine were a little too moist for my liking so will cut down on the amount of water by 1/2 a cup next time. totally making them again – love your recipes! I also added shredded coconut, super tasty.
If I wanted to use regular sugar instead of stevia or liquid how much would I use?
I’m not sure if it would hold together. But if you want to try, I would use 5 tbsp 🙂
I made these a few days ago and they were delicious! They didn’t look as pretty as those in your photos, though. I did make some changes, too:
– mixed banana and applesauce, since I didn’t have enough banana.
– cut out the sugar completely.
– added frozen blueberries and chocolate chips, instead of just chocolate chips.
Also, I baked a few sans-cupcake liners, and put them on parchment paper instead like cookies, and they turned out like muffin tops! Yum! I’ll definitely be making these again 🙂
Oh. My. Gosh. I made these last night (cut the recipe by 2/5, because that’s all I had for applesauce), and they were to die for! My boyfriend ate 4! I didn’t add any chocolate chips, but subbed the banana for cinnamon applesauce and used honey for the sweetener. I added a little (okay, maybe a lot) of brown sugar and topped with cinnamon-sugar mixture and they are just unreal! I can’t wait to try more and more variations! I think these will be a breakfast staple for a LONG time!
Just made them again, this time a full batch, and used canned pumpkin, added the 2/3 cup of chocolate chips and did everything else according to your recipe, except sprinkled a little light brown sugar on top. Again, awesome! I feel like you couldn’t mess these up! Thank you so much!
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.