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 just popped these into the oven. I only had like 3 cups of oatmeal, so I halved the whole recipe. They smells so good! I just had a question- how would you recommend I store these if I want to freeze them? I was thinking putting each individual one in a ziploc bag, and then just put them in the freezer???
That’s how I do it!
I have made these three times now and LOVE them. As previous commenters have noted, REALLY ripe bananas make the difference. I’ve found that adding extra bananas is no problem. I load these up with golden and regular raisins and either toasted walnuts or pecans and they are fabulous. thanks so much for the recipe!
I just baked these. I added walnuts and cinnamon. As soon as they were cool enough, my boyfriend and I dove into them. They’re fabulous, and I highly recommend!
Katie, I stumpled across your blog and have tried a few recipes which I absolutely LOVE!! These recipes fit my baking style perfectly. I am almost incapable of making a “normal” dessert without modifying to make it healthy, but it’s totally a trial and error. Other healthy recipes I’ve tried are extremely complicated and don’t taste that good. Your recipes are so simple and yummy, thank you!
And no, I never skip breakfast.
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I haven’t made these in a while seeing as it is now summer break. But during the school year, I’d make these once a month on Sunday night so i could have chocolate for breakfast all month long and still eat a healthy diet!
Hello. I am quite the health nut and am always looking for healthy recipes. How healthy would you consider this and what is the nutrition info? I also was wondering how it tasted. I don’t know about you, but I wouldn’t want to make something and not like it because ingredients cost money 🙁 I hope you can help and thank you for any information you can provide!!
The nutrition info is linked right there in the post.
I love your recipes, but unable to print them. Keep them coming, Thanx from a long time Diabetic
To print Katie’s recipes, highlight just the recipe itself and right-click “copy.” Then open a new Word document and right-click “Paste.” You can then save the folder and print it easily from that point.
I have tried out this recipe and its awesome really! 🙂
These are wonderful. Thank you for this terrific recipe!:)