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!”
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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
How much honey would I use for my sweetner? Would that also change liquid amount? One last question….regular oatmeal or quick oatmeal? Thanks!!!
Use the same as it says for maple syrup.
How do I print recipes from your site?
You could also substitute applesauce for the oil. My mom always did that for boxed cakes when I was younger and I still do that. I also think it makes it taste better.
I’m going to make these today with local honey vs the sugar substitute, coconut oil, cinnamon, half batch with shredded coconut and the other mini chocolate chips, and I’m going to add some protein powder from visalus. I’ll let you know how they turn out. I’m excited to make these today!
I’m not a great cook. Please help me out. First of all these look great and I can’t wait to make them. First question: rolled oats? Is that like the kind that cook for one minute? Question 2: can I use regular sugar? Does it have to be liquid? Thanks!!
They are not the same. Just google rolled oats to see what they are.
If using reg sugar, just heat it first to a liquid.
Yes, you can use granulated sugar. One packet of Stevia is equivalent to two teaspoons of sugar, so for this recipe you’d use ten teaspooons.
My kids ate these “cupcakes” up!!! I didn’t have ripe bananas, so I used applesauce. I also don’t like stevia, so I used honey….just kept adding until it tasted good in the bowl! Fantastic!!! We only had quick cook oats on hand and it turned out good! thanks!
You just answered the comment I posted. I want to substitute applesauce for the banana. Did you use the same amount of applesauce as the recipe called for banana?
I used 2 cups of applesauce, but I did use quite a bit of honey…. so it probably made up the extra 1/2 cup
I’m not really a fan of banana or banana flavor in my baked goods. Have you ever substituted applesauce for the banana? If so, would it be the same amount of applesauce as mashed up banana?
These look awesome. Can I leave out the oil?
I’m a little confused on the oil step. Do you not use the oil if you use the coconut?
Coconut oil IS oil.
Sure does not meet Canada food guide. All that sugar. Or by products