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
Hi Katie! This is my first comment to your blog, despite the fact that I drool over your creations daily. I’m just curious about the stevia in the recipe. I generally eat my oatmeal unsweetened and I feel like the banana would add a good amount of sweetness. Is the stevia optional? If I omit it, would I need to adjust any of the other measurements?
Thanks!
It’s only for taste, so if you don’t mint unsweet you can easily omit.
These look great to make…if I wanted to use brown sugar insteas of the stevia or liquid sweetener how much do you think I should use? Thanks!!
Sorry, I haven’t tried so I really don’t know if it will work.
The stevia packets are equal to 2 tsp white sugar so I’m guessing just over 3 Tbsp of white/brown sugar would be close. Might need a tiny bit more liquid?
They look super tasty.
I never skip breakfast now. I used to when I was a teenager. If I don’t have breakfast I’m likely to have a migraine attack later in the day.
I have to start the day on a sweet note and eat breakfast or else I turn into a hangry girl 😛 Cupcakes for breakfast are definitely a sweet way to start the day!
Yum! I wish my pictures were as nice as yours! These look great. I am all about not skipping breakfast, so this is my kind of recipe! I love making big batches of muffins and freezing for later.
I literally cannot skip breakfast(or any other meal) or I will pass out. Usually I grab one of these protein/fiber bars from my school’s breakfast line. They are made with oats, so I suppose these are kind of close. :).
Do you happen to know if steel cut oats would work? That’s all we’ve got!
Sorry, no idea.
I think you would have to soak them first or they will be too chewy..I wouldn’t advise using those. I’ve experiemented with a similar recipe and sometimes have even blended the oats in my magic bullet for a softer texture. Hope that helps.
I used steel cut oats to make these, and it worked fine. However, I made the mixture and then had to refrigerate it for a bit because I ran out of time for baking (had to pick up my kiddos at school). That said, I only use steel cut oats and find they work well in pretty much any baked oat recipe.
hey kate
wanted to take a minute to tell you the crustless pumpkin pie is a WINNER!!!! great for folks on a low carb diet that want a treat at thanxgiving and christmas.
God Bless
alyssa
These sound great! Would pumpkin be ok to substitute for the bananas? I have tons of canned pumpkin and my kids eat all the bananas before they can get ripe.
You might have to use extra sweetener, but I don’t see why it wouldn’t work.
It definitely works! I made a variation of this yesterday with pumpkin puree in place of the banana, maple syrup for my sweetener, and I included the “optional” mini chocolate chips (also used Canola oil). I think without the chips I would have wanted more sweetener like Katie suggested, but the flavor and texture were great! Thanks, Katie, for another yummy oatmeal recipe!
Thank you, Alanna, for posting after you have actually made them, rather than imagining how good they would be….very helpful. Convinced me to try them.
You’re welcome!
I agree. Too many of the comments on this site are from people who haven’t tried the recipes. I found these “cupcakes” to be too wet. I am a good cook and was skeptical of the water content from just looking at the recipe. I’d suggest cutting the water.
I don’t know if I am just a wierdo or something but I bet this would be awesome crumbled up in a breakfast shake… yummm!
xo Emilie @ Hungry Delights
Emilie, you are a GENIUS!!! It would be delicious in like a banana blizzard smoothie, kind of like broken up ‘choc chip cookies’ maybe? YUM!!!
I would NEVER skip breakfast. Ever. Don’t even joke ab that!
Yum!!! I never skip breakfast. I go to sleep so I can wake up for breakfast and coffee!!
This sounds amazing! I could NEVER skip breakfast, and I’m in high school! On the weekends, I usually make baked oatmeal and on the school days I prep my breakfast the night before to ensure I will eat a healthy, yummy breakfast. My brain needs it! Lately I’ve been blending a lot of CCK “banana bread in a bowl” and “gingerbread cereal pudding,” putting it in the fridge overnight, and nomming in the morning.
🙂
Just made a batch of these and I couldn’t wait until breakfast to sample the first one. Very yummy! I added dark chocolate chips, cranberries, pecans and coconut.
Love this idea! I’ve been quadrupling the boatmeal recipes and baking in mini loaf pans to freeze ahead, and normally eat 1/2 of one for breakfast in the mornings. I almost never wake up hungry, but since I know it’s not good to skip breakfast I make myself eat something small (as if I need to be coerced into eating banana boatmeal!) and then have a snack mid-morning. If I know it’ll be a while until lunch, I top with PB so it’s more filling. The cupcake idea sounds great, though!
I could NEVER skip breakfast…it’s my heartiest meal of the day!
These look really good! I wonder though, can you use honey instead of an artificial sweetener?
Hi Joy,
None of my recipes call for artificial sweeteners ;).
But yes, honey would fall under the “any liquid sweetener” listed in the recipe.