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’m definitely confused. The nutrition facts are linked in every post right under the recipe. It will be a blue link. Let me know if you don’t see it! 🙂
These are AMAZING! I’ve now made three batches of these in the last month or so, making fresh ones as soon as we run out. My boyfriend refers to them as the “cookies.”
I followed the tip to let them cool down and then store them in the freezer. Thirty seconds in the microwave, and it tastes like a light banana bread muffin fresh out of the oven.
One tip: I’ve learned is to go just a little easy on the oatmeal; that way, it’s as moist and soft as possible.
Thank you for this recipe, Katie! I tweaked it too much to rate it authentically – I was going to make half the recipe with peanut butter and banana and the other half with coconut flakes and chocolate chips, but then I didn’t and used (all measurements are approximate): 4 cups of oats, 1.5 cups of water, half a cup of peanut butter (needed to get rid of my pb with sugar in it,) 1.5 cups banana, applesauce instead of oil, ground chia seeds, a little maple syrup, salt and vanilla.
I can’t tell you how much I love these. Gluten-free, vegan, and so filling! (I gave up dairy and wheat for food sensitivity reasons.) This went from breakfast to accidental midnight snack with my taste testing. I will make it less sweet next time – I think the sweetened pb put it just over my sugar threshold, but I don’t like terribly sweet foods.
I’m going to try to make chocolate cherry ones next time, using a fruit-sweetened cherry jelly and carob or vegan chocolate chips. My kids are going to love these tomorrow morning or with lunch/snack at school. So awesome to have these in the mix.
FYI – I don’t know if it showed up in the comments at some point, but in case anyone wanted to know, I ended up using liners in one muffin tin and then no liners in the other, spraying it with cooking spray. They popped out of the muffin tin without liners very easily, so next time I’ll save the liners for special occasions.
these sound amazing! i don’t have a cupcake tin though, would the recipe/baking instructions be the same if i wanted to make these as regular cookies?
I would do it in a loaf pan instead. Not sure how cookies would work. https://lett-trim.today/2014/09/25/baked-oatmeal-recipe/%3C/a%3E%3C/p%3E
Hi anyone, will this recipe still work with, “Wholegrain Oats”, plus if I put the opitional’s in, what is the ratio for the mixture?
Thanks for you answers (:
dpes anyone know how many calories are in each one?
Hi, calories are listed right below the recipe in the pink link.
I’m wondering how this might work with adding greens (kale or spinach) to the base. Have you tried this?
I haven’t, but edible experiments are the most fun!
made these today! yum yum! and my toddler loved them too!
These are such a great idea!! I am a student but vegan and also trying to eat healthy with as little refined sugar as possible, but I have such a sweet tooth! Your recipes have been a life saver for me and these are so perfect for breakfasts. I made they using stevia sweetened dark chocolate that I bought online (I broke it up into little bits to use as choc chips), and I used natvia as the sweetener (its a stevia based sweetener). One recommendation would be that they would be creamier if plant milk was subbed for the water, as that is how I make regular porridge. I haven’t tried it but I am going to on my next batch 🙂
Hi!!
I tried these with protein powder, I replaced some of the oats with protein powder so it all equaled 5 cups, I think they turned out well. I’m not sure what the texture is supposed to be. Are they supposed to be a little mushy like a bowl of oatmeal? Or more like a bready food? I wasn’t sure, I’d love to know someone’s thoughts!