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
I made this recipe, using honey as the liquid sweetener. We didn’t have bananas, so I substituted what we had- three apples, one orange, the zest of the orange, and added a rounded 1/2 tsp of cinnamon and coconut. We put the apples, orange, orange zest, honey and cinnamon in the food processor to get it smooth. The rest was the same as the recipe. We’re all going nuts over the results! The apples added sweetness and the orange zest added zip. We’ll be writing this one down and using it for years to come, I’m sure!
I don’t use sugar substitutes, what do I do?
See the comment from Betsy, several comments above, regarding the use of regular sugar.
Are rolled oats different than quick oats?
What kind of oats old fashion or quick oats. ?
I just made these and they are awesome!!! Thanks for the recipe! I couldn’t find on here how many calories are in each? I’m guessing about 200. But worth it! 🙂
Can u use sweet n low instead of Stuvia packets? If so, how much?
Artificial sweeteners are full of horrid chemicals, you don’t want them in your body!
These look amazing and so easy for a fast breakfast. Quick question. If you weren’t going to freeze them, how would you store them to keep them fresh? Also, how long do you think they would last without freezing them.
Thanks! Can’t wait to make them
Just put them in a sealable container (there are lots of them: Rubbermaid, Tupperware, Glad, Pyrex, whatever), something that has a good seal. They should last a day or two this way, even longer if you store them in the fridge.
Katie, I am going to make these for grandchildren. How much of the optional ingredients can be added to the recipe without causing them to be too dry? Half cup, fourth of a cup”……? Say if I want to add the chocolate, coconut, and raisins? Thanks.
Try one-fourth cup.
Thank you, I may have missed that in the text.
I’ve seen some recipes for baked oatmeal with egg in them. Have you tried egg in these?
Thanks
No, haven’t tried egg in these.
This sounds great, but I wonder if you have a recommendation of something else I can use in place of the mashed bananas? I just have a real aversion to them… 😉
I was wondering this as well, please let me know if you find anything out!
The recipe directs you to view the nutrition link below the recipe for substitution notes.