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 use coconut oil, craisans, choc chips, flax seed and vanilla protein powder in mine. I adjusted the sweetener (honey) some because the vanilla protein powder is sweet to us (we don’t eat a lot of sugar anymore). It gives us extra protein to help jump start our mornings. The adults love them this way. The kids are only so so about the protein powder. They love them when I leave out the protein powder.
I have been making these faithfully for the last 3 months. I use a large 6 muffin tin so they are a little bigger and filling. This is my variation as I tried to make it as low calorie as possible. I did not think my husband would even sniff them, but sure enough, I started to find them missing and saw him walking out with them every AM. Now I have to make them like 3 times a week! Luckily, it takes me 10 minutes, and sometimes I whip up a batch in the AM and get ready while they cook if I forgot to make them;
(I also use a scale so my calorie calculations are pretty accurate and measured)
Quaker Oatmeal, 2 Cups – at 140 cal per half cup : 560 cal
Banana, 200 grams (about 1.5 medium banana) = 178 cal
dried cranberries, 1/3 cup – 140 cal
Vanilla extract, teaspoon +/- a couple drops – ~15 cal
Stevia, about 6 drops
Cinnamon – Generous shake
In total the recipe is ~893 cals. This makes a little of 6 muffin tins. I use the extra and form it into a bar thats roughly half the amount of dough in the muffins.
So all in all:
893/6.5 = ~137/ muffin
This morning I used unsweetened applesauce, approximately 100 cals worth (I used the prepacked cups). That lowered the content to 122/muffin.
You can also get rid or go a little more lightly with the cranberries. I find that 1/3 cup is actually a lot so I scale back.
Some days I will add flax seeds for an extra texture and when I don’t I actually miss that texture.
Hope this helps! Can’t wait to add protein powder!
I made these today. Super easy and SUPER good!!!!! Wow!
Agave nectar, brown sugar, honey, white sugar, maple syrup — remember these are all simple sugars and your cells treat them all the same. I wonder from where the (erroneous) idea that some are more healthful than others came…
If you don’t want the glycemic load, use the Stevia.
Shawn, from what I understand agave is actually higher in fructose, and more difficult to metabolize, or has more negative side effects during metabolism, than other sugars. Also, raw honey and 100% maple syrup do have some mineral content, trivial as they may be. Raw honey, with its medicinal properties, has an overall better effect (including ripple or side effects) on the body than processed white table sugar. Not all sugars are equal. Also, even natural sugar substitutes have their downsides, including Stevia. I’ve found PaleoMom is very useful for information on sweeteners, sugar, and facts about various foods/nutrients/biological processes (I have no personal connection to PaleoMom, just love the how she’s done a lot of the footwork:)
http://www.thepaleomom.com/2013/03/teaser-excerpt-from-the-paleo-approach-the-trouble-with-stevia.html
http://www.thepaleomom.com/2012/03/is-sugar-paleo.html
I have no judgement about anyone using whatever it is they need to use to sweeten their food. I wanted to add some relevant information, since it became part of the comment thread.
I made the oatmeal breakfast cupcakes yesterday and I must say that, “I love them”. I can now replace my store bought granolas bars with something healthy and yummy. These are equivalent to a small bowl of oatmeal to go. Can’t wait to try more of your recipes. Katie you rock!!!
Kaye
addendum ……
Oh, I forgot to share that I used steel cut oats because that is what I had on hand and I really liked the debt it added to the mix. These muffins are really moist and the steel cut oats didn’t change that.
Kaye
In your breakfast oatmeal cupcakes to go recipe, you have 5 stevia packets. I use splenda which I dont have in packet form. So my questions is……how much splenda should I use?
I love these! I am the same about breakfast. If I go without it I will be hungry for the whole day!! I made them with Cinnamon, chocolate chips, golden raisins, and coconut. I used the stevia packets too. I ended up baking them for 28 minutes because when I first took them out they wern’t so toasty. I also cut the recipe in half and that ended up making 16 muffins. So excited to eat these (right now they are cooling), but they look so toasty and warm!!!
So,so good! Thank you!!!
I tried these this weekend and like them! I add a little coconut and a few walnuts. They’ll make a great addition to breakfast and for an afternoon snack. I did post a review and picture on my blog as well, http://adlinsadventures.blogspot.com/2015/06/recipe-roundup.html