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
These oatmeal cupcakes look awesome- can’t wait to try them. Glad I saw your post.
thanks!
I was wondering if anyone has made these with quick oats yet and had success/if anything in the recipe needs to be changed when using them? I want to make these so badly but quick oats are all I have. :-/ Also, I was curious how to go about heating them in the morning. Just from frozen to microwave? I have seen your posts before but this is the first one I am actually going to try. I am so excited!
You can defrost in the microwave, using the defrost button. Should be ready in a few minutes. If conventional oven, cover with tin foil and heat at about 300 degrees for up to 15 minutes.
I am going to make the oatmeal muffins, sounds good.
I wonder if there’s any way to use steel cut oats instead, maybe cook them first and omit the water? Comments?
You can always experiment 🙂
Yum! I’d love to try these. Do you think substituting pumpkin for banana and maple syrup for the Stevia would turn out well? (Also, I’ll do raisins instead of chocolate chips and throw in some pecans.) Thanks for the suggestion to use coconut oil — I have that in my pantry and haven’t quite figured out all the uses for it yet.
Listed in the recipe are substitutuions 🙂
Mine are in the oven as I write this! So excited to try these. I am diabetic so I watch closely what I’m eating. I typically have oatmeal every morning with a little fruit but some mornings it’s hard to stop to eat a bowl of it as I am rushing to get ready for work while also trying to get my daughter & husband out the door. More often then I would like I end up grabbing some whole grain toast with a little peanut butter. This is going to be even more convenient and works within my guidelines! Thank you for sharing this recipe :o)
can,t wait to make and try these
These are awesome! I skipped the choco chips simply because I didn’t have any, added cinnamon and they are totally amazing! Also I used half milk and half water because we like our oatmeal made w milk and it worked perfectly. Yummy chewy texture with delish flavour. Now I can’t wait to try other variations! Maybe pureed pumpkin (instead of mashed banana) and pumpkin pie spice w raisins?
I was wondering what I could substitute for the banana, if anything? I couldn’t find the “nutrition link” you said to refer to. Thanks in advance!
In the second line of the recipe itself, it says “For all substitution notes on this recipe, see nutrition link below.” This link, which is right below the recipe, says “View Nutrition Facts.”
Just made these in regular size and mini muffin tins… With blueberries and pecans and whatever oatmeal I had on hand… Half regular, half quick oats…subbed 1/2 milk because I like milk in my regular oatmeal. They are DELICIOUS and the minis will be great for my kids for breakfast with fruit on the side. Thank you for a lifetime recipe that can be easily adjusted for those who like variety in a healthy portable breakfast!! The broiling tip was great because it adds a bit more flavor and firmness, while the inside stays just like real oatmeal!