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’m also interested in using honey for this receipe. Also, what might be a good substitution for the rolled oats? We are eating more Paleo and I’m wondering about what type of nuts and how to prepare them.
The honey is fine. No idea about an oat substitute, though.
What about Grape Nuts cereal?
I used the rest of the oatmeal I had on hand, plus similar-looking triticale and kamut flakes (roughly equal parts of each of the three). As far as I can tell (they haven’t finished cooling yet, but I ate one :)) they are good!
Also, I used just over 1 teaspoon NuNaturals white stevia powder as the sweetner and added a little cocoa powder.
Oh Katie, I have been making these for months using your boatmeal recipe as the base. They are a HUGE hit with my family!
ITs awesome that this is a big recipie! my boys will gobble this up
I never skip breakfast, but I usually don’t eat it until about an hour after I wake up when I get to work. And it’s never really traditional breakfast food.
YOU KNOW WHAT WOULD BE AMAZING (caps locks completely necessary to show my excitement)??? Carrot cake oatmeal cupcakes!!! I try to eat veggies at every single meal and that might be a fun new way to do that. 🙂
Love your idea. Writing it down :).
Ana, you might like this then 🙂
http://www.includingcake.com/2012/10/day-ten-carrot-cake-baked-oatmeal.html
(Katie, I hope you don’t mind me linking to one of my recipes)
Never. Link away! 🙂
That IS (caps lock for my enthusiasm as well ;] ) a really great idea I was wondering about substituting the banana for pureed pumpkin and making a pumpkin pie version.
These sounds delicious! I have never had oatmeal cupcakes for breakfast!
these are awesome! made them tonight substituted 5 tablespoons of honey for the stevia and added a 1/2 tsp cinnamon…i can’t wait for morning so i can eat more!!
Great Recipe! I am a nurse and head into work at about 4:30- 5:00 most mornings. I HATE an empty stomach but, it’s hard to eat that early. These will be good to grab and enjoy a little later in the morning. A much healthier choice than some of the things I usually find myself swallowing in a hurry. Thanks so much for sharing 🙂
I have GOT to make these. I bet they would make a great snack for the kids too.
I always skip breakfast and just drink lots of coffee. No wonder I used to feel rubbish. Now I always try to have a good breakfast, usually oats or tofu scramble
How adorable (and genius)!! I love these and will DEFINITELY be making them. Whenever I have to take breakfast to go, it’s usually some overnight oats in a jar, but these are probably just as filling.
I never, ever skip breakfast. It’s my most favorite meal of the day!
Hi Katie,
Wonderful blog! Just an FYI- the link to your pumpkin oat cookies is broken.
Thanks for letting me know… but I’m confused. I don’t see a link for pumpkin cookies in this post at all.
oops- I meant to say that I’m referring to the link on your cookie page! Thanks Katie!
Hmmm so weird. It works for me. What error message is it giving you?
I just checked right now and it worked! That was weird. When I tried the other day it didn’t but I can’t remember what the error message was…. maybe 404? Sorry for not remembering but yay for the cookie recipe! 🙂
No worries at all. Sometimes my blog is very weird that way, and I always want to know about issues that crop up at any given time. If something isn’t working for you, chances are others are having the same issue. The more people who let me know, the better. So thank you! 🙂
No problem at all. Thank you for your blog and for always being so positive! You are wonderful!
What is liquid sweetner? Do you mean corn syrup?
“any liquid sweetener” means: agave, honey, pure maple syrup, etc. I don’t see why you couldn’t use corn syrup if you wish.
what a great idea! healthy on the go! Thanks for sharing! (:
Hey,
These cupcakes look great. I was wondering if you would consider doing a vegan breakfast cupcake/muffin using All Bran? I have been looking for a recipe that uses it so it has about 7g fibre per cupcake but can’t find any with more than 5. Just an idea I thought I would put out there.
I made these with frozen berries and white chocolate just now and from the looks of my family they won’t last the week 🙂
I do have a bran muffin recipe. Unfortunately I’m not allowed to post it here, because it’s going in the cookbook.
These looks amazeballs, and I can’t wait to make them. I love super quick breakfasts b/c I’m so impatient! I used to not really eat breakfast, but now I’d die without it. Love it so much!
Looks very yummy, perfect weekend treat.
These look great! I made something similar a long while ago and forgot to write down a recipe, but I do remember that I added vanilla extract and it tasted just like cookie dough. I’ll have to make your recipe soon!