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
Love the idea of the oatmeal breakfast muffins. Kids will love them. Always looking for something for them, they are tired of cearal and eggs, so hard to please. These will help.
Can you use steel cut oats? I wonder.
Most mornings I usually eat on the run so these are a much better option than a cereal bar. Once I am at work our lab is always busy I never really know when I might get a break, so eating one of these in the mornings would last until I can take a break. Great idea.
I make baked oatmeal when I have time in the morning so these will be a great substitute! I used 3 c. Quick rolled oats and 2 cups quick steel cut oats. I also used applesauce for part of the banana and 3T. Splenda. They turned out delicious! I baked them about 30 minutes. Thanks!
I am highly allergic to bananas so what can I substitute for them, would jelly work or fresh strawberries?
You could use pumpkin
I have yet to try them (although I’m looking forward to it), but her link for substitution says applesauce and just add maybe a little extra sweetener. I don’t like bananas cause I’m kinda picky sometimes, so applesauce is the way I’m going to go!
Are you kidding me? These look absolutely scrumptious! My little girl loves “porridge” and so I named my blog Porridge. Hope you’ll check it out: http://www.justwritemommy.com
Thanks for sharing these amazing recipe. Definitely going to make these this week.
These look yummy! Do you cook the rolled oats before mixing all of the ingredients together or do you mix them uncooked??
Uncooked
I’m wondering how much “regular” sugar to substitute as I don’t use artificial sweeteners. Any ideas?? Thanks in advance.
Same amount. Just heat it first to a liquid, then proceed as if it was a liquid sweetener in the recipe. (Also, stevia is completely natural, not artificial. I just wanted to clarify that, as I don’t use artificial sweeteners in the recipes :).)
How much of those add-ons?
I’ve never actually measured
Can’t wait to try this recipe. I love oatmeal for breakfast but don’t always have time to eat at home. These little babies will be coming to work with me. Love your blog I will definitely be following you on pinterest.