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 the baked oatmeal cupcakes to go. They are wonderful! I’m going to try them with apples and cranberries. Thank you Katie!
I noticed that it doesn’t call for flour. This recipe would be great for those with Celiac disease or are gluten intolerant. I’ll be making these for my daughter and granddaughter. Thanks for this great recipe.
What can you use instead of bananas?
hi! I have a question about your oatmeal recipes! When you say “rolled oats”, what variety do you mean? Can I use old fashioned/regular rolled oats, or does it have to be quick oats or instant oats?
Regular rolled oats. Not quick.
Hi Katie! After mashing my bananas I ended up halving your recipe, using 2 1/2 cups quick rolled oats, 1 1/4 cups mashed bananas, 1/2 tsp salt, 2 tbsp maple syrup, a handful of dark chocolate chips, 1 cup water, roughly 1/8 cup coconut oil, 1 1/2 tsp vanilla, a tbsp cinnamon, pinch cloves, 1 scoop Vega protein powder – it made exactly 12 cupcakes. I ended up baking mine 5 minutes longer and then broiling quickly. They turned out fantastic! Thanks for your chocolate covered creations!
I really loved these! Used dried fruit and also added flax seed which I ground into powder.
These were good, but I think I should have used brown sugar instead of maple syrup, too gooey for me…..good thing for me hubby will eat anything!
Thank you so much for this recipe! I made a half batch for my infant son (who is SUCH a picky eater–especially at breakfast!) and he inhales them every morning! I’m going to make round two this weekend–thinking about white choc chips and raspberries.
These are GREAT! Easy to make, adapt, and EAT! Healthy alternative for an on-the-go snack or breakfast. I skipped the oil and used applesauce and flax seed. Came out great.
i made them with quick cooking oats and they turned out just fine! i also added about 1/2 C wheat germ, and only had 2 C mashed bananas. they are good….not too sweet, and an excellend choice for only 88 calories!
also, when i made them, it made 30 cupcakes…even more of a plus!@