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 these!! I have made them so many times now, and I even got my mom into them. Thanks for such a great recipe!
Thank you, these look wonderful! I am so happy I found your site!! I have the NuNaturals stevia in the big canister. Do you happen to know how much stevia is in each of the packets so that I would know how much to measure out from the canister? I love this stevia and I use it all the time – I would go through WAY too many packets!! 🙂
https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E
Thank you!!! I really appreciate your response. Making these this afternoon! 🙂
Update: I’m back to this bookmark – making my 5th batch of these! They are now my favorite way to start the morning. Thanks! 🙂
So good!!!! Thanks for the recipe.
Thank you so much for sharing this recipe! My kids had totally revolted against any form of oatmeal for breakfast and now it is back in their rotation thaaks to this recipe. I added coconut and chopped almonds for almond joy breakfast cupcakes–soooo good! They had their first oatmeal breakfast shakes today and those went over well too. I am so glad to get oatmeal back into breakfast, thanks again!
These have been a lifesaver! I just started a new job and I have to be there very early, and don’t usually get to eat again until 3 or 4, so being able to have these for breakfast keeps me going all the way through.
I made these tonight. They are really good! I would have thought they would be somewhat gummy…I was wrong! I didn’t have any paper liners so I just rubbed some coconut oil on the muffin tins and they cooked perfectly and came right out of the pan. I have made four CCK recipes (black bean brownies, fudge babies, Samosa babies and this baked oatmeal) in a little over 24 hrs and all have been delicious! (And super easy to mAke) I am not vegan and these recipes are still delicious to someone who eats all of the unhealthy treats.
Myself and my family just love these cupcakes! (Although I find myself calling them muffins more often than not :)) Thank you for the recipe, they are quick, easy and freeze well. They are great for breakfast on the go but also just a relaxing breakfast with a cup of tea and some berries on the side. They heat up quickly in the microwave and are so yummy warm. I know my kids are getting a healthy start to their day!
I made these today and the taste was so good. It didn’t come out as nice as yours but I loved it. I added some coconut flakes and cinnamon as well and I will definitely be making these again. Thanks for sharing!
If you use coconut oil do you melt it or leave I solid and mix it into pieces
Always melted.
I’m on Weight Watchers, and have been dying for some low points dessert that is filling. Loved your recipe, but according to WW recipe calculator, each muffin is 3 points, not 2. I added it up with Grhirardelli 60% dark chocolate chips and without, and both times it came up 3 points.
Oh, and I tried it a 2nd time with adding one scoop of vanilla protein powder…worked just fine!