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
Thank you for posting this, these are wonderful! Everyone in the family loves them, and I love knowing my husband and kids are not leaving the house without a healthy breakfast even when things are rushed. I used 2 Tbs of oil and 1 Tbs of applesauce. Next time I might try peanut butter as others have mentioned. I add cinnamon and use dark chocolate chips. These are also great for new moms who usually have to eat hastily and often with only 1 hand at a time 🙂 Thanks again!
Great idea! love it, thanks for sharing!
I am new to cooking/baking so pardon me if this question is silly…could I replace the sugar and vanilla with vanilla protein powder to up the protein content? Or would that change the consistency of the muffin? Thanks!
You can always experiment!
I just made these with steel cut instead of rolled oats, which didn’t hold together as well as I had planned.
Still delicious! I halved the recipie so that I mt yeilded 12-
I also added almonds, figs, peanuts, agave, and instead of a ripe banana used applesauce.
Everything turned out pretty alright, even though it did stick to the cupcake tin pretty tough,
These cupcakes are hearty and very heavy
Love and will make again
Thank you Katie!
Sarah
FOR the additional add-in’s how much woulda you add? A cup, more our less. I just don’t want to make them dry by adding too much. Thanks!
Maybe 1/4 cup?
No extra sweetener needed. There is enough sugar in the ripe bananas to provide just the right amount of sweet flavor.
Loved the idea of these but mine came out mushy in the middle – did anybody’s?
Just wait a day… all the excess moisture will evaporate :).
Would it help if I put less water in them next time? They smelled so good and were better today.
Hi Katie!
I am always so inspired to bake after I read your blog. I’m so glad that eating healthy does not mean giving up desserts, thanks to your tips. This specific recipe is great for college students like myself, who sometimes have to rush to class. The ingredients are simple and affordable, yet healthy. Substitute options and nutrition facts are helpful additions so people can still enjoy your recipes regardless of their diet choices. Thanks for sharing!
-KS
hi – would steel cut oats work too?
thanks
Actually I now see others have already commented on the subject of using steel cut oats instead.
thanks for sharing this recipe!
Hi Katie, I was wondering if you could explain more about the various kinds of sugar and the use of Stevia. Stevia instructions always seem to be coupled with real sugar in some form, for example. Why is that? This recipe for oatmeal cupcakes sounds very good and I want to try it. Do you think applesauce could be substituted for the banana? Also, I have not seen any of your recipes that suggest using Brown Rice Syrup instead of Agave or Honey. Dr. Mercola’s website for health says that Agave is the same as High Fructose Corn Syrup, and should not be used. I have not seen any comment from his website tho about Honey altho a lot of people are allergic to it because it contains a natural mold. (Ditto peanuts). It seems to be in the processing that these syrups become bad for us, where the natural and organic sugar such as Palm Coconut sugar is not. It seems that the processed sugars are getting us in trouble where the less processing the better as to what we can use for sweetener.
I also wondered about the VERY LARGE amts. of cocoa that your recipes call for. We are used to using a few Tablespoons and going up to 1 and 1/4 CUP per recipe is just
over the top! Not to mention how expensive that is! What is your thinking on that
score? I do appreciate that you answer questions on your Blog. Thank you! Judith