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
Made them like the recipe and loved them! Today I made them with applesauce instead of banana, put cranberries, grated orange rind, orange extract in them! My house smelled heavenly and they tasted great! I love orange cranberry foods!! Love how this recipe is so versital! Thanks again for sharing this recipe!!!!
Do u store these in the fridge if you are not going to freeze them? Made them today and they are super yummy!!
Yes, that’s best.
Have you experimented with adding protein powder to thia recipe as an extra boost?
I dont bake at all so I have no idea how the chemistry of all that works
I think others have done it but I haven’t.
I tried your recipe with steel cut oats. I soaked them overnight to soften them (started with 2.5 cups, which expanded to about 5 cups), then drained off the water and followed your recipe. LOVE them. I’ve had three already, and they’re not even cool yet. 🙂
Hi, I just made these and they are delicious, but, I was a little disappointed that they stuck to the cupcake liners. Any ideas?
Let them cool. The next day they should easily remove :).
Loved your recipe. My daughters gave it 2 thumbs up!! Just one question, do you store them in an airtight container on the counter or in the fridge?
Oops, I did see another post with the same question about storage. Thanks again!
I made a 1/2 recipe with minute oatmeal, 2 pkett splenda, 4 over ripe bananas that I put in my mini chopper & the other ingrdients. Extras were 2 tbs flax seed, 1/4 c coconut & walnuts & dried cranberries each. Filled almost to top of greased muffin pans. Made 13. Had them for breakfast-were very good. Will make these again & make the whole recipe!
Hi Katie – Thanks for the recipe. I made these this morning with the applesauce substitution for the banana, and was disappointed that they didn’t get nearly as firm as the ones in your photo. Was there something else I should have adjusted?
Sorry, I can’t vouch for the results with applesauce.
That’s too bad, I thought that since it was a recommended substitution it had been tried.
Sorry for the confusion. I was thinking of a different recipe. Yes, it will work but as it says in the substitution notes, you will need to decrease the liquid, as applesauce has more liquid than banana.
I substituted the oil with a snack container of applesauce. I also added a few scoops of protein powder. I maybe should have cooked them just a couple of minutes longer because they were very moist in the middle…but very tasty! Love your recipe ideas!!
what is you have an allergy to stevia? how would you change the recipe so one doesn’t break out in hives and ends up in the bathroom throwing up their guts?