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
Just made these but tweaked the recipe a bit, added some regular sugar and skipped the oil and added tonnes of nuts and peanut butter to increase the calories a bit. I’m an athlete so I need a lot of fuel. They’re perfect both as a snack pro-workout as well as a quick breakfast (I have like 4 with some fruits and more nuts) on the go. Thank you for an excellent recipe!
These are great! I made them once with rolled oats and once with quick oats (all i had on hand) and unflavored whey protein powder and they turned out fantastic both times. My extremely picky 3yr old even ate them!! I generally don’t like breakfast and hate hot oatmeal, but these muffins are really good and I make them ahead of time so they are just grab and go. Thanks!!
Do they have to be frozen to eat the next day (or a few days after)? Can they be kept out or in the fridge?
Fridge is fine.
Hi Katie I have been following your blog and recipies for a while now. Love many of the oatmeals and cookies for two. Wondering if you have any ideas for a vegan crumb cake? Or crumb cake muffins?
Try this one!
https://lett-trim.today/2013/03/01/cream-cheese-stuffed-coffee-cake/%3C/a%3E%3C/p%3E
Oatmeal is one of my favorite breakfasts! And this makes it a great on-the-go breakfast!
YUMM! these are so good. our recipe made about 36! We’ve made them twice using various amounts of the ingredients and they’ve turned out great both times.
Hi Katie,
Should the coconut oil measurement for solid coconut oil or liquid?
Thanks!
Liquid.
These are in the oven. They were so easy to make. Its a great starter breakfast with a nut butter and fruit for my 3 year old. And me too! I just love your blog. Every recipe I make the whole family loves. You are one of the greats! I share your recipes with all of my mom friends. Thank you for all your hard work!! Much love from saint louis, Missouri 🙂
Is 380 degrees correct? Or a typo? (eight above the five = common typo both ways). I read a bunch of comments but I am so sleepy (finally; it’s 4 am and I have not been able to sleep), and I haven’t found someone asking the same question. Massive apologies if this is answered two comments away and I am too groggy to see it!
It’s correct.
I made it last night for my kids breakfast today. My kids LOVED IT!! And i just had one, hummm… two – to be honest!, and i am in heaven. Absolutely delicious and easy to add ANYTHING we want to it. Y-O-U A-R-E- A-M-A-Z-I-N-G!!!! Have a beautifully blessed life!!! I-LOVE-YOU!!!!!
Katie, I cannot thank you enough in this life. Your recipes are PERFECTLY WONDERFUL!!!! My kids and I can enjoy delicious sweet treats without being unhealthy. THANK YOU THANK YOU THANK YOU.