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
The Breakfast Oatmeal Cupcakes To Go are the best I have ever tasted! Really good for diabetics. You can adjust the recipe to suit you and as diabetics cannot go without eating they are the best to take as a snack or have two as a hold-you-over until meal time.
Thank you Chocolate Covered Katie.
I’m just about to make this… very excited! has anyone tried adding a little cacao to it?? i’m tempted!
I found this recipe last night and made the muffins today, substituted quick oats for rolled oats (all I had), homemade applesauce for bananas and oh my they are so delicious!!! Thank you for sharing this recipe 🙂
These are good, but need cinnamon or an allspice as they are a bit bland. But again overall, happy with how easy and versatile they are!
Most recipes have dry and wet listed separately-definitely would help a person to not miss any ingredients. As I did but caught in time to recover.
As listed in comment they tasted better the next day but look NOTHING like they do in then beautiful pictures. But you can’t eat pictures. Wont make again
Did anyone try these with protein powder? What measurements? And how did they turn out? 🙂 Thanks!
I tried these and they were quite delicious. It is basically baked oatmeal porridge. I did not have chocolate chips, but I added lots of cinnamon, coconut shavings, sesame seeds and pumpkin seeds. The pumpkin seeds add some lovely bite to them and I will make these again.
Due to only having 200g banana I halved the recipe, but forgot to half the maple syrup. I went easy on it though and thankfully they were not overly sweet, but I will reduce it next time. I would love to add some pieces of apple to them for some fruity freshness. As others have mentioned before me; they looked nothing like the picture though.
Thank you Katie, absolutely a wonderful recipe! ?
Great base recipe that has lots of customization possibilities. I used some very frozen then thawed bananas, which had quite a bit of liquid, so after pouring off some, I still reduced the water to 2 cups (also used honey as my sweetener so I was already planning on reducing. My mix-ins were 2/3 cup mini chocolate chips, 1/2 cup chopped dried apricots and 1/4 cup slivered almonds. Looking forward to having an easy grab and go breakfast on my yoga mornings 🙂 Thanks!
Hi!
I just tried these today and sadly for some reason they did not turn out well for me. The texture was way too dense and ‘dough-y’ after 20 minutes in my oven (but toothpick inserted in center came out clean). It did taste good (thanks to the bananas and a sprinkling of cinnamon and some crushed walnuts that I added) but the texture was strange. Any idea what might have gone wrong? I’d like to try these again someday because I love this combination of flavors but need to know what to do differently next time. Thank you!
Hi! I love your blog — love how you show how to accomodate liquid sweetener: thank you!
I have a question about this recipe — I can’t have vanilla extract. And I’m concerned that putting that much almond or mint extract in would taste too strong in the muffin.
Can you help me with this? Thanks:)
Can you use vanilla powder or a vanilla bean?