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
These look great for traveling in our RV so we are going to try them. Thanks a bunch.
I regularly sub applesauce for oil in baking recipes, including when I make whole wheat pancakes, and it works great. I’d definitely add some flax for the added nutritional value, too!
Has anyone tried adding protein powder? If so, what changes did you make to the recipe to make it work well?
Thanks!
Hi! Do you know the WW points value of this recipe? 🙂 They look delicious.
Click on the “View Nutritional Facts” link below the recipe for additional information.
This recipe looks awesome and just what I was trying to find…except for the banana. I have an extreme allergy to bananas. Wondering if anyone has used applesauce in place of the banana and how did it turn out? Or any other subs that I can use in place of the banana?
The recipe says to click on the “View Nutritional Facts” link, below the recipe, for substitution notes.
These are in the oven as we speak! I added Arbonne Essentials Vegan vanilla protein and the first trial cupcake was amazing! Also added cinnamon and used agave. They seem a tad “mushy” on the inside, but I would expect that for baked oatmeal. And of course I added the chocolate chips (Enjoy life brand, so a little less guilt).
I want to make these now and have them on hand to eat for breakfast during the week. How do I store them? Do I have to freeze them?
Fridge or freezer, in a sealable container. You can re-heat in the microwave or in a conventional oven. If frozen: in the microwave, use the defrost option and let it re-heat gradually for a few minutes; if conventional oven, cover with tin foil and re-heat for up to fifteen minutes at about 300 degrees.
Can I use apple sauce instead of bananas? If so, is it the same amount as the banana? This sounds really good and healthy.
The recipe says to click on the “View Nutritional Facts” link, below the recipe, for substitution notes.
About how many calories?
It is included in the post.
I”m alergic to bananas any ideas what to substitute?
The recipe says to click on the “View Nutritional Facts” link, below the recipe, for substitution notes.