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
I’ve been wanting to make these soo bad. I went to the grocery store to pick up bananas…and they didn’t have a single yellow or over ripe banana! Applesauce isn’t my thing so I’m just sitting here sad about my green bananas 🙁
You can put them (peeled) in an oven on low, or microwave until they are a little caramelized. It brings out the sweetness in even non-ripe bananas 🙂
Oh thanks! I’ve never tried that before. Sweet bananas here I come! 😀
How do you sift oats? No flour or leavening in these?
Hi recipe looks very interesting, do you have the measurement for regular sugar?
Read the comment from Betsy, a few comments below this, for some information regarding the use of regular sugar.
I made these substituting unsweetened applesauce for the bananas and raisins for the choc chips. I also used cinnamon and sugar for the sweetener. They are wonderful…thank you for sharing!
I cannot tolerate any artificial sweeteners.. they make me so very ill.. If I used just regular sugar how much would I have to use?
Read the packaging of Stevia, it should have an equivalency listed for regular sugar. Then just use that much regular instead.
Thank you.. I’ve recently started using Agave as a substitute.. I’m going to play around with it to see what I can do with it.
I looked the last time I went shopping. According to the Stevia label I looked at in the store, one packet of Stevia = two teaspoons of sugar.
Are the cupcake liners necessary, or would it all just fall apart?
I am wondering if you can substitute something for the bananas– I am allergic so I need s a substitute
The recipe directs you to click on the “View Nutrition Facts” link below the recipe to read about substitution notes.
I was wondering what you would recommend as a substitute for banana if someone likes me who is allergic to them?
Striving newlywed wife,
Kylie
I made these with applesauce last night and they turned out really well. I used unsweetened and cut way back on the sweetener, but I don’t have much of a sweet-tooth… I would taste and adjust accordingly.
Could you taste the applesauce once they were cooked?
A tiny bit, but it wasn’t overpowering. But I bake with it in place of oil quite a bit, so it could be that I’m simply used to it! Sorry if this is unhelpful.
Hi Katie,
Just a question about your Breakfast Oatmeal Cupcakes. We don’t use Stevia, but we do use Splenda, so I wondered if the amount of Stevia you use for these cupcakes would be the same if I use Splenda?
Thanks.
This looks great! I can never get enough breakfast options – especially the portable type! 🙂