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
Sounds yummy! Will keep mashed bananas, but I always substitute applesauce (or plain yogurt) for oil in ANY recipe!
JUST made these, and I love them! Definitely going to be something I make to keep on hand. And, thanks for putting the WW point value in there. 🙂 I’ve found if I don’t have to think about or decide what to eat, I have more success with weight loss. Thanks!
I think these would be a great addition to my kids’ school lunches. thank you for another great idea!
how much reg sugar if baking them
how much reg sugar if baking them?
I would melt the sugar until it is liquid, then proceed with the directions in the recipe when using liquid sweetener.
How do you store them?
Have you ever froze them?
I made these tonight for our week. They are great! Added pecans and used a little regular sugar instead of the fake stuff. Question?: do you need to refrigerate? I plan on eating them all week for all of us and didn’t know if I don’t freeze do we need to keep in fridge? Thanks for sharing!! Love to find healthy hearty recipes my kids will love! My 5 year old said next time I should make them with craisins in place of the chocolate chips. Also thought raisins and cinnamon would be a great version…ever tried it?
I simply cannot eat breakfast before 10:30 or later. I actually get nauseous if I do. Been like that my whole life.
These look amazing! I can’t wait to try them!
Thank you so much for these. I have been looking for a dual purpose snack that is small enough for my hubby to eat–he is not a breakfast eater, but this would be something. And that I can have after I workout, when I am starving, and don’t want to wait. But I don’t want to hit the drive through either=) Bonus, since they are in liners, my daughter will think they are a treat. What a total win!!!! I have some vanilla protein powder that I am going to try using with maple syrup. I realize this will change the calories, but has added benefits for me=)
Thanks Again!!!
Is there anyway to substitute something for bananas? Can’t stand them!