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
Where is the nutrition link for substitutions? What else can I use other than bananas?
I used half pureed raw apple and half banana, to make a total of 2.5 cups. Tasted fantastic.
Hi Katie, can I sub the oatmeal cupcakes with oat bran as I’ve just realised I won’t have enough oats? Or go half & half? Any suggestions I can sub with? Like wheetbix perhaps? I have made these peviously & my kids loved them for breakfast or as a snack. Was hoping to surprise them after school today with these oatmeal cupcakes favourites. Look forward to your reply. Thx, Clem.
Mornings have changed forever in our house! No more arguments about not wanting to eat breakfast, or trying to divine what my daughter will or will not eat on any given day! Thank you for publishing such a well-tested recipe. She loves making them with me, and we add things like chia seeds, hemp hearts, ground flax seed, coconut shreds, and sliced almonds. One baking session and 3 weeks of breakfasts were covered. I used steel-cut quick cooking oats from Bob’s, and I just tried it with two cups of quinoa and 3 of those steel cuts, which come out crunchier and sweeter. (Left the extra water in, plus used honey.) Now all she has to rant about in the morning is her hair!
I had to come out of my lurking just to let you know that this recipe is amazing!
I’m added-fructose-free (think David Gillespie and I Quit Sugar) so I’ve already used/adapted a lot of your recipes with good and sometimes excellent results, but these simple oatmeal cupcakes will have the hitherto most significant impact on my health by ensuring that I eat a healthy breakfast every morning!
I made a batch on Sunday, put some in the fridge for the week and froze the rest – now I take two with me in the morning and eat them at my desk with a cup of tea. They’re delicious, healthy, filling enough to take me all the way to lunch, and yet easy enough to make that they won’t forever linger on my “I should really do this but urgh the effort” list.
Thanks!
Pro-tip: To up the amount of protein on these (and to make them generally chocolatey-peanut-butter delicious), add 1 c. peanut butter to the batter prior to baking. It’ll add about 65 calories/3 g protein to each muffin…. and it’s really delicious.
I’m not big on breakfast unless it’s the middle of the night and I haven’t slept yet. However, w/ age and health issues I am trying to do better.
I do cook quite a bit but the day I made the oatmeal cupcakes I was using the recipe off my phone. Rather then log back in I guessed a few measurements. I got a few wrong. I did add coconut and macadamia nuts. They stuck a bit to the paper but other then that they turned out great. So I tried again. This time no nuts and no paper liners. I froze 2-3 to a zip lock style baggie and pulled them out as needed. Hubby agreed that w/o liners is better. The problem is while we r not skipping breakfast we r also eating them through out the day and even midnite munchies. I think we r addicted. Anyway u would have to be way off to mess up this recipe. Once u no the texture or right amount of liquid u r only limited by ur imagination. yummy, starting my 3rd batch
I forgot, the 1st time I didn’t add any sugar of any kind. I did add a bit of toasted bran w/ cinnimon and a small amount of coconut sugar to the tops of half. The bran didn’t stay on as well as I wanted. The 2nd try I added 1 tbsp of coconut sugar. These really are sweel enough to reduce or even omit the sugar as long as u add the choc chips which have their own. I used 60% coco chips
I tried the recipe last night, with quick oats and without chocolate chips(can’t eat dairy and haven’t found dairy free chips) and it was sooo good. Husband really liked them fresh out of the oven and I didn’t have a problem with them sticking to the liners. I’m glad of the new layout of your site, because I had saved this recipe in a tab a looooong time ago but forgot about it and didn’t make it. Then I saw it on the front page and I realised I should just make it while I have so many bananas close to going bad and I’m so glad I did. Thank you for the recipe.
If I want to substitute chopped walnuts for mini chocolate chips, what quantity of chopped walnuts should I use? Should the walnuts be toasted? “Optional add-ins” is vague. I assume some quantities would be too much and some too little while some would depend on the number of mini chocolate chips used.
Thanks,
Marj
You can do toasted or not, and I would start with 1/4 cup.
For those who are hungry when you first wake up but don’t want to eat right then, here is a trick a nutritionist told me: drink (what she calls) “H2Orange”. It’s 7/8 water and 1/8 orange juice (low acid preferably). This will balance your blood sugar (or something like that) and will take away those hunger pains until you can eat breakfast. The nutritionist says that what we think is hunger first thing in the morning has more to do with thirst. Anyway, this works for me so maybe it will help some other early risers like myself!