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 just tried these and mine dont look nearly as moist as your…did you let your oats ‘soak’ after mixing with the wet ingredients before baking? or should my batter have been way more soupy? mine was not runny i had to scoop batter into muffin liners with an ice cream scoop…any input would be most helpful…
See her recipe faq page for troubleshooting.
These are spectacular, what a good idea! Great for kid snacks too! We are going to DEVOUR these. Thank you!
you need to include calorie -protein – carb etc. count on your recipes. It would make my life and that of many other folks lives a lot easier. some of us have to keep track of these numbers daily due to health challenges. Please consider how helpful this type of information is to folks. thank you
I do include these numbers already in my recipes. Please see the nutrition link in this post.
I will try these for a no cook breakfast for backpacking trips – small and easy to pack, satisfying, not too sweet and extra nutrition adding raisins and nuts, skipping the chocolate chips for me. And I can have several as I will be hiking off the calories!
This looks SO good, but I detest bananas. Is there something else I could use instead?
It says in the recipe.
This looks like a great idea to me, but I cannot stand banana. A whiff of the flavor and I can’t eat it. Any ideas for what to sub in place of the banana?
For Misha & Sarah–The recipe says to click on the “View Nutritional Facts” link, below the recipe, for substitution notes. You can also check some of the comments from other readers who don’t like bananas to see what creative ideas they’ve come up with.
Made ’em today. Used agave syrup and unsweetened coconut version. Full size choco chips in half the batch. Still not very sweet, maybe because I couldn’t get overripe bananas, so I sprinkled a wee bit of brown sugar on each and broiled. It surprisingly takes an entire bunch of bananas to make this! Made 29 muffins. They taste like someone took a bowl of oatmeal (a really good one), and turned it semi-solid. Nice. Thanks.
I made these using unsweetened apple sauce instead of oil and adding cinnamon and nutmeg. They were awesome and I thought that the texture was fine. The flavor was certainly great.
I love this idea, but I can not eat bananas. What could I substitute? Applesauce? Thanks
Look at the nutrition link.
Is it okay to omit the bananas. Should something else be added for the moisture then?
For Shirley & Birte–The recipe says to click on the “View Nutritional Facts” link, below the recipe, for substitution notes. You can also check some of the comments from other readers who don’t like bananas to see what creative ideas they’ve come up with.
Applesauce, canned pumpkin/puree, or carrot puree can all be used instead of the banana. But you might want to add a little more sweetener, as bananas are usually sweeter than those substitutions.