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 love oatmeal. Great idea for a quick breakfast.
Nancy LaPonzina
Love your recipes, Katie, thank you!
Is the cook temperature on this recipe really 380 degrees? Wanted to confirm that it wasn’t a typo before I get cooking. Thanks!
I just made these. They were super simple to make, and I tried one fresh out of the oven…YUM! I made half of them with chocolate chips and half with nuts, since my hubby doesnt like the choc in his oatmeal. My one concern is that mine didnt really set very well. Did I do something wrong, or I’m thinking maybe when they are cooled completely they might be set better. Either way…..We will surely enjoy them. Thanks for the recipe.
Yes, just let them cool for a few hours or overnight and the water will absorb.
can you tell me how many carbs and sugar levels are in this? Sounds great – hubby is diabetic so was wondering.
Hi Janice,
They are listed in a link in the post 🙂
I absolutely love these smothered in Nutella! 🙂
OMG these are delicious!!!! Just popped my first one down, fresh out of the oven. I used pecan chips with the chocolate chips and am going to try another batch now with some dried cranberries, too. I can’t wait for my kids to try these for a quick breakfast on school mornings. WOW! YUMMMMM!!!
Love these. So easy to have on hand and they are awesome as a mid-morning or mid-afternoon snack. I have substituted applesauce for the oil and they are tasty as well.
How do keep the coconut oil from coagulating? or does that not matter prior to mixing?
As long as all other ingredients are not chilled and the coconut oil is melted, it should stay liqiud in form.
I don’t see a print key. How can I print this recipe to save it in a folder?
To print, first highlight just the recipe itself and right-click “Copy” (or press “control c”); then open a new word document and right-click “Paste” (or press “control v”). You can then name this file and save it in a CCK Recipe folder, and print just that recipe as needed.
Have you tried these substituting apple sauce for sugar? I’m not a baker, so I usually follow recipes exactly. just looking for less artifical sweetener and sugar.