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
Hi Katie,
I so enjoy many of your recipes. Please keep them coming.
I had a suggestion regarding the printout of your recipes. Perhaps it would be beneficial to you and your followers to add your logo or website to the print out somewhere? It just says the name of the recipe, but no reference to you. It would be helpful if we want to recall where the recipe originated or to pass it along to someone. Thanks for reading! Happy 2017!
Curious to know if the nutrition facts are using stevia (as opposed to honey or maple syrup?) thanks!
Hi Katie,
Love this for my teen son who is always too rushed and not in the mood for breakfast so he can eat them on the bus on his way to school! Just interested in storage. Do you know how long they’ll keep fresh in an airtight container, or is it best to freeze. If frozen, how are you defrosting them? Thank you!
Made these at my husband’s request. Added chopped walnuts, raisins, and cinnamon. Made 30 cupcakes. They are delicious. Great recipe.
I cannot wait to try these! No baking powder or eggs! Hurray!
I have been trying really hard to do the conversion to sucanat and unable to find a save number. Liquid to granulated sweetener. Would you happen to have the substitution handy? I would really appreciate it!
Awesome recipe. My son who is a fitness freak and avoids all desserts and cakes , couldn’t resist these!
I added some caramel syrup and around 1teaspoon of baking soda, and voila! they got the dark color and and the light texture Absolutely delicious and healthy
Another CCK winner!! Just made! Cut recioe in half to test and worked great. Subbed monkfruit packets (luohan) at same ratio and fab. All else the same. Added a few mini df chips on top. Not that sweet so perfect for me!! Thx!!!!
I just used the maple syrup, subbed apple sauce, and added 1/4 cup of flax. We love them (even my picky toddler tried them:) and I did the math, the calorie count is 116 per muffin! Thanks so much!
These are so good… I think they should be called yummiest banana bread chocolate muffins cuz that’s what they taste like!
Do the nutrition fats include the mini chocolate chips and maple syrup/honey? or is it with the stevia?