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 added 1/2 cup of hemp seeds to these muffins. I will try 1 cup next time. Good for protein and healthy fats. I also subbed banana for the oil. I also put in 1 cup of raisins. Very good! Great versatile recipe!
Ive always been to busy to eat breakfast these are just righ for me and others Many thanks xx
Katie!!! I have been meaning to comment on these for awhile now. I make these about 2 times a month for my boyfriend to take to work for breakfast. He works long days so I like to help him out and get his breakfast ready ahead of time. These are perfect! They are super portable and he says 2 keeps him full till lunch time too. I usually end up freezing half to make sure they stay fresh. And then I just let them thaw on the counter the night before. Sometimes I will even have these as a dessert because the choc chips make them delectable. I also love knowing we’re not eating a bunch of sugar. Thank you so much for this blog. As a sugar addict, your recipes have helped me for sure!
These look fabulous. When you say ‘cook once and you could have breakfast for an entire month’…does this recipe make 28-30 muffins/cakes? (I’m about to make these and was wanting to know in advance how many this recipe makes). Also, at 88 calories per muffin, I’m assuming that does not include any of the add-ins 🙂
Look mmmmm! Can be frozen,
I made a dozen of these by cutting the recipe in half. I used 1 mashed banana and a small cup of unsweetened applesauce. Otherwise I followed the recipe exactly. I mixed the wet ingredients right in the blender and my mix seemed too wet so I added chocolate protein powder, I use a vegan version by Orgain so 1 serving is 2 scoops. Also I didn’t add my chocolate chips to the mix but instead put them on top. Absolutely delicious! Thank you for an amazing recipe!
Hi Katie,
I was just wondering whether you had tried putting apple in this, maybe instead of banana. I was thinking of of adding half banana half apple to keep a similar consistency but with a slightly different taste. Do you have any suggestions to make such a substitution?
Thanks,
Sofia
Made these for work. .loved by all! My family asked for more. Round 2 just came out of the oven! Yummo!
Hi Katie,
These are absolutely delicious! I Can’t wait to try out different ingredients. I have two questions though- I’m getting conflicting calorie information on these. Some places say 88 calories each, others say something g different. I’m using the my fitness pal app to track my days as I hurdle toward my goal of losing these last 10 pounds, so I want to be as accurate as possible.
Also, do you refrigerate these, or leave out like “traditional” muffins?
Thanks in advance! Looking forward to trying many more recipes!!
Ashley- I refrigerate my muffins, and pop them in the microwave for 30-45 seconds when I want them warm. I agree- so delicious!
The Breakfast Oatmeal Cupcakes are so very good! I make them every Sunday and my fiancée and I eat 2 cupcakes each every morning. I follow the recipe exactly and also add cinnamon. They are great after a workout topped with natural peanut butter. Thanks Katie!