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
Pictures and recipe look great! Gonna try and bake this in the next day or two. Questions-
1) What is the end result texture like? Heavy and moist ike a bran muffin or dry and hard like a granola bar?
2) Will these breakfast yummies stick to the muffin pan if I don’t use liners?
THANKS!
Moist and heavy. Spray the tins and all should be fine without liners.
How about doing pumpkin puree or coconut yogurt for part of the bananas & oil? I’m not a big fan of bananas !! Thx!
I would try pumpkin or apple sauce, but cut down on the liquid
Oh. My. Goodness! (and I do mean GOODness!)…
These look amazing! A friend told me even her husband (who is a real meat-and-potatoes kinda guy) loves these, so of course my curiosity was piqued! Can’t wait to try ’em myself, and may (ok, I’m really very likely to!) share these on our own site! Always on the prowl for delicious, decadent-but-good-for-you recipes to pass on 🙂
LOVE your site, Katie!
Do you think I could make this recipe with steel cut oats?
Hi there~
Love Love Love your website!! I”m a newbie, so forgive if this recipe is redundant.
I am just becoming familiar with Xylitol and wondered if you could share your
source. Do you use the corn source or Birch source? They all say if you use more
than a teaspoon or two the intestinal effects are going to happen. NO problem??? This could be so huge for me! Have been trying for years to get off sugar.
I know Katie has said before that she uses the birch source. It is healthier.
This is such a great idea! I love having “oops, there’s no time to prepare” meals in the freezer. These sound easy and great!
Going to make some tomorrow:)
Some friends of mine from church have just started a freezer club. It feels so good to have a stockpile of meals to draw from. 🙂 my question is, if you have frozen chicken after you’ve bought it, then you prepare and freeze it again, will it compromise the taste? I haven’t been brave enough to make a freezer chicken meal yet for this reason.
I use 1/2 cup honey for sweetener. Used skim milk for the liquid. We crumble a muffin up over cooked apples for evening snack. Yummy healthy apple crisp. 15 month old granddaughter loves them too.
I used coconut oil but it solidifies in the mixture. I’m afraid they won’t turn out. Am I doing something wrong?
Make sure other ingredients are not cold so the coconut oil stays warm.
I added dried cherries to the recipe. YUM!