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!”
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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 these, froze them, loved them for on the go breakfasts! I’m making them again today.
Hi! I made these today, adding 4 scoops of Cytosport vanilla whey protein. I also added flaxseed, almond slivers and craisins. I opted for the coconut oil in this recipe. Result? Divine! I will totally try with chocolate chips next time for more decadence!
These are delicious! Instead of chocolate chips I used raisins and toasted walnuts (and then there’s zero guilt!). I did find that even when cooled overnight they really stick to paper liners, but that’s NBD. Thanks Katie – great recipe!
I make this recipe all the time, and love it! I love the simplicity, especially since one container of oatmeal is 5 cups, so there’s minimal measuring. I want to try an apple cinnamon version. Could I just sub applesauce for the mashed banana?
I’m true fan of these little heavenly cupcakes! Made my own adjustments and every time they taste even better! Thanks so much for this amazing recipe 🙂
We have made these muffins countless times this winter. They turn out fabulous each time. Thank you for the recipe.
Hello … my niece told me about your website that she said she absolutely loves! I have to eat gluten-free and am sure that most of your baked oatmeal recipes would come out similar if using gluten-free oats?? There’s always a “texture” thing involved with gluten free food so just want to make sure and see if you might agree with me?! I know, of course, not to use any of the cookie ingredients (sad that alot of your recipes use some sort of gluten/cookie ingredient though) .. I look forward to your response!
Good news!
Gluten free oats CAN be substituted for regular oats in ANY recipe. In reality, all oats are gluten-free. Just some cannot be certified as such because they share factory equipment with wheat and therefore might be contaminated. But all oats are chemically made up of the same structure 🙂
I have made these several times and my fam loves them. I want to make them tonight but I am out of papers to line my tin. Can I just spray the muffin cups with some Pam? Will they stick? Anyone know?
I don’t see why not!
So i’ve had a stomach virus, and haven’t had any appetite at all since Saturday (so have barely eaten anything at all) and haven’t felt up to doing anything, until tonight when I got the urge to make these cupcakes! (and i ate one too! even though I’m still not hungry). I made some substitutions…instead of the mashed banana I subbed 1.5 cups of unsweetened applesauce (because I have a HUGE jar of applesauce I needed to use up!) and 1 cup of canned pumpkin (because I love pumpkin!) :). And I threw in some of the suggested add-ins: some cinnamon, shredded coconut, ground flax, and some dried cranberries. and they turned out GREAT! and i can always add some sliced banana to have with one or 2 of them, so it’s the best of all worlds (plus i get more fruit/veggies! :D). thanks for this! now i have a great breakfast/snack to take to work with me for awhile! 🙂
Can you sub canned pumpkin for the oil? Or could you use more applesauce?