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
just checking on the temp to cook the oatmeal cupcakes. 380 degrees just sounded random. Maybe 350?
The recipe says 380.
These look great and nutritious. I might just skip the sweetener completely if i’m using very ripe bananas. i might add chopped dried fruit instead of chocolate chips. Maybe some almonds, too.
I am 64 and have always, all of my life, had a hard time eating breakfast. I’m never hungry until about 3 hours after I wake up. It doesn’t matter when I go to bed or when/what I’ve eaten the night before. I’ve always been like this. But when I have to go somewhere that I can’t eat, then i force myself to have something. Yogurt works best. I have been told often, as you can imagine, that breakfast is the most important meal. I just wish I was hungry earlier. I don’t know how I made it through high school without eating until lunchtime. In college I forced myself to eat (cottage cheese and fruit) before I left for class, however. So, here’s one person who would love to wake up starving so I could jump right in and eat these fabulous muffins!
This is a good recipe. A diet-controlled diabetic could actually eat them. Wonderful!
I wonder if these could be made with steel cut oats. If so would I need to precook the steel cut oats?
Hi. I’m actually baking these right now & the batter is very watery. Is it supposed to be this way? Thanks.
Has anyone tried making these without the liners? I was wondering if they would stick to the muffin tin if I sprayed it first?
I think it would work, but I haven’t tried it without the liners.
Often make a similar muffin using Museli instead of oatmeal and sometimes use grated apple in place of banana…..they don’t last long!
I just made these because they seemed like a good breakfast idea for my kids (which includes picky 2 year old triplets) One of my trips has an egg allergy so I’m always looking for yummy recipes that he can eat! They tasted wonderful but they stuck to my cupcake liners so I had to scrape off quite a bit. I baked for almost 30 min but they still stuck on the bottom. Do you think I had too much liquid? I used 2 1/2 cups banana baby food because my bananas weren’t ripe enough. I added 2 1/3 cup water. And I didn’t use all my wet ingredients because it seemed very wet. I’d say there was about a cup left over. Thoughts? I’d like to make them again but want them to turn out a little easier to eat. Thanks!!
I was just wondering if these had to be refridgerated or froze immediately or will they be ok on the cabinet for a couple days?
They’ll last well in the fridge for a few days. If you freeze, they’ll last longer and are easy and quick to defrost.
Shouldn’t this recipe for baked oatmeal cupcakes contain baking powder or eggs to make them rise?
No, not necessary. I like these without either baking powder or eggs.
I have made this recipe a couple times already and am a fan! I am wanting to add some pumpkin purée in