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
These look delicious. I’d love to give them a try, but I was curious how I could add peanut butter directly to the mix. Anybody have any ideas on how this might affect other ingredient amounts? I’m open to any suggestions. 🙂
This recipe makes a ton and I’m so glad it does! These are perfect for snack or breakfast. I found the recipe last night, had all the ingredients on hand so I threw them together. I’ve already had two coworkers ask for the recipe as well! Thanks so much!
LOVE your recipes and photography! I made the oatmeal cupcakes this morning and have already eaten 3!! I added some nuts, coconut flakes and raisins and they are truly delicious. I also put them under the broiler as suggested and they came out perfect. Very easy to make and they make me look good!!!
I notice that your breakfast oatmeal cupcake recipe doesn’t call for any baking powder or baking soda. Doesn’t this produce a rather dense, gummy cupcake?
Hi Katie, I input your recipe into MyFitnessPal, and used most all the same products with similar calorie counts, but it tells me the cupcakes are 143 calories, not 88 like you state, even if I removed the optional chocolate chips, they are still 112. Do you have any idea why such a big difference?
Yummy! I made them as a quick breakfast option but my husband liked them so much he also ate them as a snack. I would like to try making them with pumpkin. I think they would be tasty. Thank you so much for sharing this!
Made this today. I will tweak the recipe for more flavor next time, but they are good. They will make a good snack at work
Delicious! Thank you. Used our own raw honey
I made these last weekend, and am making more today because I halved the recipe. They were wonderful. The batter appeared unpromising, with only the water to bind everything together, but the results were perfect. I used dried cranberries and walnuts in ours, and threw in some cinnamon, cardamom, and nutmeg. We ate ours cold, and loved them. Thanks, Katie!
I like what I saw and interested in eating healthy