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
Old fashion oats or instant? Wonder if steel cut would work, I love, love, the texture of steel cut oats!
I used old fashioned and that worked out great.
Rolled oats are old fashioned, not instant. Although perhaps both would work. You can always experiment!
We LOVE these! I always keep them on hand in the freezer for an easy go-to breakfast and my 1 year old can’t get enough of them! I use cinnamon, raisins, and chia seeds in ours. Making a new batch today to refill the empty freezer bag. Thanks for a great recipe!
I love this simple recipe! It’s really delicious and nice to make on Monday and enjoy throughout the week with coffee in the morning. I have crisped them each morning in the oven. When I made mine I substituted pie pumpkin I had baked in for the bananas. They turned out great! Thanks Katie. Keep em coming!
Hey Katie, How do you think this would come out using Bobs Red Mill GF oats?
Same as using regular rolled oats. They are the same product, just made in a gluten-free facility. So they can always be used in any recipe calling for rolled oats.
i made these and they were really good and everyone liked them but they were lumpy. For those that bake, do I need to add more water?
Mine have never come out lumpy, but yes, that sounds like it could possibly work. You can always experiment!
Thanks for this recipe! To avoid using are sweetener, but to still get some sweetness, would it work to soak and blend dates (as in your no sugar banana bread recipe)?
*added sweetener
I made a pumpkin spice version with canned pumpkin puree (instead of banana) and pumpkin pie spice. They were sooooo good! I did add more sweetener. Any ideas of how to make a gingerbread version?
Incorporate molasses and ginger somehow? Sounds like a fun experiment!
are the nutrition facts including the chocolate chips?
These are wonderful and I am not a baker. I am on my fourth batch and they keep getting better. Want to try to add PB peanut butter, has anyone tried this?
What would happen if you used unsweetened almond milk for the water in the Breakfast Oatmeal Cupcakes to go. When I cook oatmeal I always use dairy, almond or soy milk and never water so am just wondering.
I’m sure it would be fine. Be sure to report back if you do try!