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
Just made these yesterday; have been looking around for something tasty and reasonably healthy for a quick breakfast. I subbed the oil for extra banana and used only a tsp and 1/2 of stevia (I don’t like things too sweet). I also added in some cinnamon. For my first attempt I think they turned out really well – delicious! The chocolate chips and whatever stevia I added give them enough sweetness for me, with a bit of added kick because of the cinnamon.
Thanks so much for sharing this recipe; I’ve got a go-to breakfast from now on!
How many bananas is 2 1/2 cups?
can you make mini cupcakes with this it sounds so good
OKAY, so are these supposed to have the consistency of wet/squished together oatmeal on the bottom of them or should they be dry like the top? It’s oatmeal so I am just not sure if they are supposed to kind of have a wettish, oatmeal texture to them on the bottom. I spent a whole of money on the GF oats & don’t want these to go to waste. I am afraid I will burn the top trying to cook the bottoms more. TY!
Will they taste horrible without sweetener? Could I skip the sugar/honey/syrup or are they necessary? Maybe increase banana? Any feedback would be appreciated. Thanks
Love this recipe! I swap out the coconut oil and use peanut butter instead for a little protein. I also use brown sugar instead of Stevia. Thank you for sharing!
I LOVE these, very nice and easy, I’m horrible at making and eating breakfast within the first hour, but then usually hungry by the time I arrive at work.
I always take 2 or 3 (depending on various size of papermuffinsholders I get in store here).
I always skip the extra sweetener, the bananen are always enough sweet for my taste. Love them with dried cranberries, I standard have a batch in the freezer now.
Katie> Keep up the great work, I love your site! The Zuccini cake and the carrot cake are two of my favorites as well.
These are quick easy and nutritious for those on the go. Thanks for an excellent recipe.
This looks soo good!! You’ve inspired me–I’ll definitely be experimenting with the oatmeal cupcake idea. If I end up sharing a recipe, I’ll 100% link you for inspiration!
Just made this recipe today and it was DELICIOUS!!! Mine and my husband’s new favorite go-to breakfast recipe. Thank you so much for posting!!! I’d love to see other recipes of yours too if you have any 🙂