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
How much Stevia would you use if measuring from a box instead of packets?
I have been making these for almost a year and they have become a staple for breakfast. It’s almost a no fail recipe. Love the texture and taste and it helps knowing I’m eating something healthy for breakfast.
LOVE THESE! Have you tried to freeze these? Thinking of playing around with it to add in some protein powder! Haven’t been able to eat them all yet and worried they might go bad before the week is over. If not, I will just share at work! Thanks for the recipe!
It looks yummy ,, thnx for this beautiful recipe
I baked these 10 minutes longer than the recipe says, but they are still doughy inside. Any suggestions?
I think they are meant to be that way. Mine were like that and tasted fantastic. I think of them more like a homemade fresh granola bar than like a traditional “bready” muffin. What you’re really doing is cooking the oats in little cups, rather than a pot.
Dear Katie
Love your recipes – my 5 yr old daughter wants an opportunity to cook and meet with you in the future – are you making any appearances in Vancouver, BC, Calgary, AB or Edmonton AB in the near future? would be a treat to meet you!
Zoe and Paxton
Aw hi Zoe and Paxton 🙂
Your sweet comment completely made my morning. I would love to visit! I don’t have any plans in the near future but definitely will update on the blog if I do ever get to go!
Hi Katie!
Do you know if you can add frozen fruit like blueberries instead of the chocolate chips? Would that make the recipe too moist? Didn’t know if anyone had tried it with fresh or frozen fruit yet.
Thanks!
This is one of the best cupcake recipe i’ve seen so far.
These tasted really good! But mine came out more brown-ish like than yours. Is there a reason to that?
Hi,
Do you think that the flourless banana bread could be made using pureed pumpkin instead of banana?
Thanks!