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 have been making these for about a year now and love them with chocolate or cinnamon and raisin. Thanks for a great on-the-go breakfast recipe!
Greetings from Australia 🙂 I made these last night before bed so I had something healthy to put into my other half’s lunch box as a substantial snack. The fact that I got put it together while having a newborn in tow is testament to the ease of this recipe, and it is very tasty to boot. I also shared the recipe with my mothers group as a healthy overnight snack while doing the overnight feeds. Many thanks and keep up the great work
I was excited to find this, because I am not to excited about making oatmeal cereal, again. I’m not a fan of bananas, and my daughter never liked apple sauce, so I had to investigate a substitute. So, I choose cream cheese. We also used raisins instead of chocolate and honey. Pretty yummy!
Can I use steel cut oats instead? Would I have to change anything? Thanks!
You can always experiment! Be sure to report back here if you do!
The steel cut oats will need soaking first as they require longer cooking time than regular oats. I soak my steel cut oats overnight in warm water when I want to cook steel cut oats in the morning for breakfast and it cuts cooking time down by 20-30 minutes.
I just made this, replacing the applesauce with pureed pumpkin and adding pumpkin pie spice. So good! My 5 year old isn’t usually a fan of pumpkin, but he loves these. Thank you so much for this recipe 🙂
Brava! Thank you Katie! Perfect for my busy mornings! Can’t wait to share these!
I added an egg because I thought that it needed it, and boy were they delicious! Then I added some chopped walnuts,cranberries and coconut. Once they cooked I filled and frosted them with apple pie flavored greek yogurt (sugar free kind). I already ate two. They’re just so good! Not too sweet or too sugary on my tongue, so these will go perfect tomorrow for breakfast. Couple of muffins, cup of coffee and I’m in business ! Thank you <3
Katie,
I am attempting to make these tonight and as I measure my oats (by the scale) I find that 1 cup of oats weighs just over 100g, so is it 5 cups oats (almost 600g) or 400g? I’m going to hold off making these as that’s almost 50% more oats in 5 cups than 400g.
So I went ahead and made these despite my questions and realized these weren’t really muffins so much as “Baked Oatmeal To-Go” and they turned out awesome. First, i used 5 cups oatmeal measured by the cup, probably a little less water as I forgot to add the extra 1/3 cup in the 2 1/3 cup water, and a little applesauce because 4 bananas didn’t quite make 2 1/2 cups mashed. I hate to admit how much “batter” I ate raw, which then inspired my breakfast for the morning (the ‘cupcakes’ are for the kids, even the banana-hater who ate a finished muffin and liked it). Thanks for all the terrific recipes, esp. the Black Bean Brownies (made with PB, no oil) which my three boys (13, 11, and 8) and uber-picky daughter (14), insist are the best on the planet and must be made whenever treats are needed for school.
These sound great but I like to have a little more protein, has anyone tried adding protein powder?
I’ve not tried, but I think some of the commenters have done it successfully 🙂