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
This recipe looks great! I am just wondering – how long are these good before you have to freeze them? As in, can I make them Sunday and eat them through Thursday just keeping them in an airtight container? Or do they need to be frozen after the first day? Thanks!
you can! you need to fridge though.
Wow. Mine turned out horrible. I had to halve the recipe because I didn’t have enough mashed bananas, so I was careful to halve the other ingredients as well.
I cooked for the specified time at the specified temperature and even left our pizza stone in the oven for even heat distribution. I also set them on “broil” for a minute.
I don’t know what to say. They’re inedible. They look nothing like the picture, they don’t hold together, they have the texture of a bowl of oatmeal, I have no idea how to eat one without a spoon, and I feel like I’ve just thrown a chunk of money down the drain. 🙁
Well based on all the positive reviews, mine included, I would say you must ahve done something wrong. I can attest that the recipe is delicious and would say its worth making them again.
Mine are a mess too. They didn’t set correctly. They basically just stuck to the paper liners and are a big mess. I checked the recipe 4 times to make sure I did it right. I did. Very disappointing as I used gluten free oats which are crazy expensive.
Try parchment papers, they will not stick at all. the regular paper ones come off better when they are cold.
How many calories. How much protein?
The recipe says to click on the nutrition link at the bottom of the recipe. You’ll find the information you’re looking for there.
These are delicious!!!!! Thank you for sharing. I used protein powder in mine and they turned out perfect! If you are not freezing them is it best to store them in the refrigerator or just at room temperature?
Keep in an air-tight storage container and refrigerate. Should last several days.
This recipe sounds easy and delicious and makes a great alternative to hitting a drive thru on the way to school or work. Thanks for the share!
Made these today with quick oats, applesauce subbed for oil and crushed almonds and cinnamon! Very good!!!
This is why our country is obese and a large percentage diabetic! NO CARBS IN THE MORNING!!! They spike your blood sugar and make you crave them all day. Try having some actual nutrition for breakfast with 30 grams of protein. Free range eggs, turkey sausage, or Atkins shakes if you are in a hurry. Oatmeal, whole wheat, etc is put sugar with little nutrition. I cut wheat out of my diet and lost 80 pounds and KEPT it off. These muffins might as well be cupcakes!
I’d like to use Steel Cut oats instead, what would be the difference in measurement if substituted for the Rolled Oats?
Other readers have indicated that it may not be such a good idea to use steel cut oats. Those who have successfully subbed oats have used quick instead of rolled.
I recommend do a “Search” in the comments for Steel Cut Oats so you can see all of the comments and tips using it. There are a lot of positive comments from those that have used them, and tips on what they did if they changed up anything, for example one person added in quinoa to theirs. A lot of creative ideas. I have not read any that said it did not work, so I’m not sure why the other person said people said it did not work when I’m reading comments from those that have successfully used it as a substitute. Some say they soaked it awhile, others did not mention that.
I just put these in the oven and am nervous. Since there’s no flour, the batter looks strange. I wish there had been pictures of the process so I could see if my batter looks correct. Anyway, hope they come out!!! Thanks.
Made these this week and am in LOVE!! They are SO good plus my teenager really liked them too!! My question is do you refrigerate them after baking or store them at room temperature? I left mine at room temp but wondered if I should refrigerate?
TIA, Shelley
The best thing to do is to keep in an air-tight storage container and refrigerate. Should last several days.