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 are so good! I made them last night and froze most of them. I popped 2 in microwave for 30 seconds and ate them on the way to work. I used real syrup and added walnuts and the crunch of the nuts was fabulous. Thank you and can’t wait to try more of your recipies!
I just made them – used 5Tbsp of honey, added a TBSP of cinnamon, about 1/2 a cup of coconut, then chocolate chips in one half, and mixed peel and cashews in the other half. I quite liked them. My teenaged son (the one I was hoping would eat them) had one and declared ‘more for you’. Sigh.
I just made these for my family. One of our New Year’s Resolution is to eat breakfast every day. My teenager who tends to eat nothing besides pasta, milk, sandwiches, cheese and fruit, loved these. She ate two of them for a late afternoon snack. We all thought they were delicious. I sprinkled a little raw sugar on the top to give the illusion that there is lots of sugar in them.
Thanks for the recipe.
Thank you so much for making them!
Katie,
The breakfast oatmeal cupcakes were amazing! I am not a banana lover, but these did not bother me. I made mine in Texas muffin tins and it made twelve of them! Can wait to try them with other ingredients. I put 3/4 cup of coconut in this batch. Will be making more to freeze to take to school on those mornings I don’t have a lot of time before teaching kids! Thank you and keep up the great recipes!
Hi, Can I just store these in a ziploc for the week, or do I have to freeze them? Would you reheat from room temp, or eat at room temp? If you freeze, how do you reheat? Thanks!
Best if stored in a tight-seal container of some kind, and refrigerated or frozen. You can defrost either in the microwave (defrost button) or conventional oven, about 15 minutes at ~250 degrees or so.
I follow THM, so what can I use instead of bananas or applesauce that would be less carb?
The recipe says to check the nutrition link for substitutions.
Cannot wait to make these. I have three girls and they hate sticky oatmeal but it so good for you. I think they would love these for breakfast with fruit. Has anyone tried them with brown sugar instead of stevia?
I haven’t, but some other readers have.
I’m curious about storing/reheating. So I just made these and i’m hoping to have them for the next week, should I refrigerate them or just in a sealed container on the counter? You mention freezing them, but don’t really want to store them for extended periods of time… I don’t think they will last a week.
My local baker told me that I should “never” refrigerate baked goods. She said I should *always* freeze. Refrigeration removes the moisture. Freezing contains it and things will taste like they were just made when thawed and eaten. 🙂
I’ve done both fridge and freezer, and both are fine. If fridge, put in a tight container, and they should last for several days. If frozen, they defrost easily, either in the microwave (defrost button), or conventional oven (up to fifteen minutes at 250 degrees).
Just wondering if the nutritional info includes the chocolate chips in the recipe? Looks good! I plan on trying it!
Hey Katie I just made these and they turned out great! One question though…do you refrigerate them?
They keep best, for several days, if stored in a sealable container and then fridged.