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
Could unsweetened almond milk be substituted for the water? I love this idea for on the go in the car etc. For home I love to make the baked oatmeal casseroles. I have made up several of my own lately. But the chocolate oatmeal looks really good. I wonder if I could put the cocoa and anything else I wanted right into the casserole and baked it all at once. I love the baked oatmeal for home because after it cools, I cut it into servings, freeze it and just grab one for work.
If you happen to have a little one at home or maybe even if you don’t, I found that a great substitute for the mashed banana was a few jars of Chiquita Banana baby food. I did this the first time because I had forgotten the banana when shopping. This time I added a few jars of banana and one of the pear baby food. I found this to be so quick and easy as well as a convenient way to count the calories added. I think this could probably be done with any baby fruit food:)
what is the best way to freeze your oatmeal cupcakes? can i freeze them seperately?
Has anyone tried putting peanut butter in the recipe?
I would suggest adding eggs and cutting some liquid maybe. I make oatmeal for my kids almost daily and used to break up a hardboiled egg into the bowl to give them some protein that I didnt have to cook every morning (and then wash the pan!). Then one day I though, hey, let’s try adding eggs to the almost cooked oats! I add 3 eggs to my recipe with 1c oats, 2c water. We put milk on it and drink the rest of the cup of milk with it too. Gotta have the protein and fat with the carbs 🙂
It makes it custard-y. And no, we dont sweeten our oatmeal; it’s a savory dish. Actually eat dulse flakes on it and I used to mix in pureed greens and pureed orange or yellow veggies too in the kids bowls.
I have tried it with maple syrup or stevia drops in it tho and its good still with the eggs in it.
Also for a tropical twist, try using crushed pineapple, drained, for the bananas and canned coconut milk for the water and def use coconut oil. Also use rum extract for half the vanilla to bring it up a notch. Stir in unsweetened coconut chips/flakes for the choc chips.
Voíla–piña colada oatmeal cupcakes
I may work on a recipe to make these with steelcut oats. We now eat the steelcut 90% of the time. I make it up in big batches so I only cook it once a week. But it has to be reheated in the nuker with milk and then you’ve got dirty bowls (and bowls stacked up in the fridge as I make 8svgs at once). This would be truly a timesaver even more!
Absolutely love these muffins, I added protein powder, 1 cup, I mix it up each time, chocolate, vanilla or use both and decreased 1/2 cup of oats, 2 are very satifying for breakfast. I freeze them, half at work & half at home. So easy
My kids would love this! Can i substitute milk for water?
Teach the kids to make these.. take turns adding extras.. let them come up
with ideas….. I was baking at age 8, the oldest of 6 kids.
We should teach grade school kids to cook.
One family, made the kids fix 1 dinner, and do dishes..a week.
thought that was a great idea. Happy meals.