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
KATIE, HOW TO PRINT RECIPES
To print, highlight just the recipe itself, then right-click “copy;” then open a new Word document and right-click “Paste.” You can then name and save the document, and file it in a CCK Recipe folder. You can then print easily from there.
If you want to use real sugar instead of the sweetener, how much should you use?
Use about 5 tbsp., but not sure how well they would hold together. Try it and see.
Katie these look so delicious! Thanks for sharing!
I can’t wait to make these! Do you use old fashioned oats or quick cook oats?
I personally use old fashioned.
I made these and they are so good!!!!! I did use the Quaker Oats cooks in 1 minute oatmeal 3 cups and 2 cups of Bob’s Red Mill Old Country Style Muesli. I added dried cranberries, used applesauce in place of oil and local honey in place of sugar . They were excellent. Thank you so much for this recipe. I can’t wait to “share” them.
How much honey did you use instead of sugar & how much applesauce in place of oil?
I’m really looking forward to making this recipe. My son likes those prepackaged bars for his afternoon snack at school, but unless you spend an arm and a leg, they are full of things I don’t like to feed him. It looks like I can customize this, and if I have him help make them, he;ll want them even more.
Thanks for this great recipe.
I tried the Breakfast Oatmeal Cupcakes with quick oats and they were great. I could not find the rolled oats at my store. My kids LOVE these!!
I made these yesterday, but used 1-minute oats. NOT a good idea, but I will eat them anyway. Next time, I’ll be sure & buy rolled oats 🙂
To me, the quick oats made them “gummy.”
These look awesome! Has anyone made them with sugar yet? (Maybe organic turbinado?)
Whoops, sorry. I just read more and see comments about using sugar. I think I’ll try the local honey option.
How much honey did you use to sub for sugar?
I love love love making these for my kids! I came up with my own recipe a while back with pumpkin and chocolate…I make them ALL the time!