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!”
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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 can’t wait to try this recipe. Much as I love chocolate chips, I may go with raisins.
Just wondering if I need to keep these in the fridge? I have a sneaking hunch they won’t last to make it into the freezer :). Thanks!!!
By the way, these are AMAZING!!!!!!!!!
Best to keep them in a sealed storage container and either fridge or freeze. If fridge, they should last several days. If frozen, you can defrost in the microwave (defrost function) or in conventional oven, about fifteen minutes at 250 degrees.
Thank you so much for this recipe. Made them tonight with chocolate chips, pecans, and dried tart cherries. So good. Used honey as my sweetener. This will be a go to recipe when I have over ripe bananas.
Yum. I believe I will make those soon
These look amazing. I live in Amish country and they make baked oatmeal all the time, I wish I would have thought of this idea. I’m wondering if I could change out the oil for applesauce or fat free sour cream. I do that all the time in cakes to cut down on the calories. I think I will make them your way, and then try it with one of the substitutes.
Just FYI, I entered this recipe into a calculator and got 111 calories….I did not optional items and entered as-is in the recipe (only those ingredients with substantial calories)…
Cereals – Oats, regular and quick and instant, not fortified, dry (oatmeal, rolled oats), 5 cup 1,555
Oil – Vegetable, canola, 5 tbsp 619
In the Raw – Stevia Packets, 5 packet 0
Banana – Banana (Raw, No Skin), 20 oz 497
Total: 2,671
Per Serving: 111 17 4 3 1 4
Yes, I also entered the recipe in My Fitness Pal and got 107 calories without any extra ingredients. Yikes! That makes a difference if you are counting calories!
It is supposed to be baked at 380? I want to make sure its not supposed to be 350 and perhaps you hit an 8 instead of a 5…
yup
Is there any easy print options for your recipes? Thanks!
Yes, just highlight the recipe portion and press “control c” then open a word document and press “control v” or paste. 🙂
I made these today and they are awesome!! I substituted almond milk for the water to add a little protein and they are super moist. When I mashed my bananas, I only had about 1 3/4 cups so I tweaked it a little bit and made about a recipe and a half. I added dark chocolate chips. What a great way to get oatmeal when you don’t have time to cook it in the morning!
These are fantastic. I’ve needed a healthy, filling, late-night sweet treat and these fit the bill perfectly. And my kids liked them so much that my son requested them for his school birthday treat tomorrow, even though I also gave him the choice of regular sugary cupcakes. I was thrilled! Thanks!