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 made these today. I added cinnamon, walnuts, choc chips, flax, and peanut butter.
I’m wondering if there is a way to make them less moist in the middle and a little more muffin like?
I’m not worried about gluten. Could flour be added?
They look and smell great. But the super moist middle bothers me texture wise.
Thanks for any ideas.
These are so good!! I’m just wondering what the calorie count of each one is the way I made them. First, I used Blue Agave Syrup and I added 1 cup of golden raisins, 1/2 cup of toasted (unsalted) sunflower seeds and 1/2 cup of slivered almonds. I did add the choc chips, 1/2 cup. I’m sure with the added seeds, nuts and raisins the calorie count has increased considerably, but I don’t know how to figure it out. Can you help??
I am not vegan and was wondering if you think this recipe would work with milk instead of water? I’m always looking for ways to increase my calcium intake.
Thanks!
Made these yesterday for the kids and to share at neighborhood tennis match. So yummy! Here are the changes I made based on what I had at home (and the fact that it is just not in my genes to follow a recipe completely!). I used about 3 cups steel cut oats and 1 cup of vegan chocolate protein powder. Same amount of water. Used 5 tsp of regular white sugar and 1/4 cup brown sugar. Used no sugar added applesauce instead of oil (1:1 ratio). Probably used a little more mini chocolate chips as I let my son put them in 🙂 Both the adults and kids loved them. Thanks so much for the recipe!
Super big hit this morning! Made them gluten free with GF rolled oats. Used Safflower Oil instead of veggie oil, organic maple syrup and added flax seed meal (4 tbls) and of course chocolate chips (enjoy life mini chips). Kids loved them!! Definitely recommend!
Thank you for this awesome recipe! Super big hit this morning! Made them gluten free with GF rolled oats. Used Safflower Oil instead of veggie oil, organic maple syrup and added flax seed meal (4 tbls) and of course chocolate chips (enjoy life mini chips). Kids loved them!! Definitely recommend!
How about setting your recipes up so that can be printed without others comments. Frankly, I don’t want to see the comments again after I have read them once. I have to copy your recipes by hand.
You can print the recipe by itself, as follows: Highlight just the recipe at the top of the blog and press “control c” (or right-click ‘copy’). Then, open a new Word document and press “control v” (or right-click ‘paste’). You can then name this recipe and save it in a CCK Recipe folder. It’s easy to print just this document from that point on.
I made these, this weekend and they are SOOOO good!!! Thanks for sharing the recipe!
Great! Thanks.
Thank you for a healthy baked recipe that does not include eggs! My mom shared this with me because my daughter is allergic to eggs and often reacts adversely to baked goods. Can’t wait to try these!
This was the first I’d ever heard of your website. I didn’t realize that these are vegan recipes. I am ALSO dumb for never having considered looking up vegan recipes to find things that my daughter can eat too. In any event, ignore my ignorance and keep cranking out the great recipes! 🙂 Thanks!