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
Just made these and they were delicious! I mixed applesauce and banana (2 over ripe bananas and enough of the applesauce to keep bring it to 2 tc) and used maple syrup. I also threw in a little wheat germ because i didn’t read the part about cutting back on the liquid (oops!) But the recipe is very forgiving.
Finally, i made these in mini muffin form so they’re easy treats for my kiddo.
These will be a go to for me ?. Thanks!
Love everything I’ve tried of yoyrs. Big hit family and at work. You are great…enjoy reading your blog.
I hate bananas what can I substitute
These are FANTABULOUS!! <3 When I don't have enough bananas I finish the measurement with Applesauce. I also added 1/4 C. Coconut, 1/2 tsp Cinnamon, 2T Ground Flax, substituted Craisins for the Chocolate Chips & Maple Syrup instead of Stevia. Thanks soo much for sharing the recipe!
As a college student with an allergy to eggs, I just wanted to thank you for so many easy, nutritious (and egg free!) recipes! Just making these now in preparation for a very busy week of midterms! So excited!
Love these! Perfect on the go breakfast or snack. I freeze them then microwave for about 45 seconds.
WOW! Just made these, so yummy! we are eating them warm. I made them in reusable silicone instead of paper, so not sure if that make a difference. ours were a little ‘wet’ on the bottom, we removed the silicone wrappers and are leaving them out on a baking rack to dry them out. hopefully that will help if we ever bake them to take anywhere–not sure i could get them out of the house though. i gave them five stars because they taste amazing. i prob. would have given 4.5 starts, but 4 was too low 😉 thank you
I made the PB chocolate chip bars for my family & they ate them up! My boys loved them!!! I love your website and I am having so much fun trying all our your recipes! BTW you are a DOLL!
Do you have any recommendations to increase the protein content without using protein powder ? I would like to add eggs but I don’t know how to adjust the recipe accordingly. Decrease the amount of banana?. Or maybe add Chia seeds? I am thinking about some kind of nut butter too but that might increase the calories content too much (trying not to go over a 100 calories / cupcakes)
Thanks!
I have made these with cinnamon, coconut and raisins and really enjoy them as a snack between breakfast and lunch or in the afternoon. I would like to make them for my grandchildren with peanut butter and chocolate chips. Do you think I could add maybe 1/3 cup of peanut butter without compromising the recipe? Would I need to change or add any other ingredients? Thank you. I love your recipes!
I think you could!