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!
What a great recipe! A friend from Arizona (I’m in Melbourne, Australia) posted this on her facebook page, and I immediately grabbed it! I’ve credited you and this website on my Health Mindfulness fb page.
I opted for shredded coconut, coarsely chopped dried apricots, cinnamon, coconut oil, pure maple syrup and coarsely chopped toasted walnuts. Yummylicious! I’m so looking forward to breakfast tomorrow morning!
Good health and good cheer to you and yours in 2014!
Nikkii
They sound and look fantabulous! BUT what is the nutritional info… Calories/fat/protein/carbs?
I’m just curious as to whether or not you or one of your readers has tried this with quick oats? I know as of your nutrition facts post no one had. I have everything to makes these except I have quick oats instead of rolled and I don’t want to run to the store for just one thing. Also, has anyone tried dry fruit? My favorite instant oatmeal is the strawberries and cream, so I thought about adjusting the dry ingredients amounts so that I could add powdered milk and dried strawberries.
I haven’t… I think some of the readers may have. I like your dried fruit idea!
We used 1 1/2 C banana, 1C homemade applesauce, and only 1 tbsp. agave syrup, then added 3 C pecan pieces. Yum!
These sound so great but my husband is allergic to bananas- any ideas for a sub for them?
maybe applesauce?
Hi Michelle,
Subs are listed on the nutrition facts link in the post 🙂
Someone asked to place hives on our farmland over the spring and summer. As a result we got quite a bit of fresh honey from him. Do you think the honey would work as a sweetner?
yes
Hi, this is my first time on your site and just tried these out. I only had a cup of mashed bananas so I halved the recipe, used grapeseed oil, added ground flax and put in an 8×11 tin as I didn’t have a cupcake one…and cooked for less time as it was half. Result is delicious but actually a bit too sweet (I used 3 stevia packets which may have been the problem). I am also not sure if they are intended to be as chewy as mine are or if I should have cooked them longer. They are DELICIOUS though. Thank you!
So I tweaked this a bit and ended up doing
5 cups quick oats, 1cup Cinnamon apple sause, 3/4 cup strawberry whey protein,
7teaspoons splenda, 1teaspoon salt, 2 cups water, 1 cup walnuts, 1cup white chocolate chips and 1 tablespoon coconut oil.
Turned out great and the reduction of the sugar from the bananas And addition of the whey protein allows for a lights drizzle of a basic powdered sugar frosting.
Just curious as to how you would store them (whether in the fridge or if they would be okay to sit out in an airtight container)? And any idea what the shelf life on them would be without freezing them? My husband is in the military and deployed overseas, and I think this would be a good treat to send him and the rest of his section. It doesn’t look like there’s really any ingredients that would go bad if left out for a while (such as eggs, milk, etc), but it generally is about a 2 week transit time to get to him. Do you think they would be fine since they probably wouldn’t stick around long once they got there? I’m by no means a baker of any sort but like to try new things, so opinions would be greatly appreciated! Thanks 🙂
I’d recommend, after a day, to fridge or freeze, but I haven’t tried leaving them out.
Can you use something besides bananas? My daughter is allergic.
So is my husband! Rare allergy from what I understand. Let me know if you hear of a good sub!
Apple sause is a great sub, just add a bit more sweatener or chocolate chips!
Yes, subs are listed on the nutrition facts link in the post 🙂