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
Katie,
If I were to add some ground flax and brewer’s yeast to these (to make them lactation friendly), how much of each would you recommend so that it wouldn’t alter the taste too much?
Katie can’t ever know how something will turn out until she tries it, but edible experiments are fun, so feel free to experiment, and be sure to report back if you do!
For those of you who have made these…..what’s the consistency on the inside??? I made them and they are very dense and wet on the inside. Is that normal or should I bake them longer?
I have made these cupcakes twice and they are SO good! They also freeze amazingly well. I have kids who aren’t wild about healthful food and they will eat these for breakfast.
I have a question about the given calorie count, which is 88. When I tally up the ingredients with the chocolate chips, I get 135 calories per muffin and without the chocolate, 105. I much prefer 88! Do you use any special oats or oil to arrive at this calorie count? Thanks in advance.
Maybe try calculating with stevia as opposed to maple syrup? And the oil-free version.
Oh sorry, didn’t notice the oil wasn’t optional. So that would still be included in the nutrition facts.
Love this recipe! I separated it to make a few different flavors at once. You suggest to serve immediately or freeze. Could I store a few in the fridge or on the counter for a few days?
Yes, I store in the fridge for up to 5 days.
What size muffin pan is used…mini muffin pan which holds 24 or a muffin pan that makes 12?
Regular
Hi! Wow! I made these last week without the chocolate chips and they came out deeeeelicious!!! Thank you so much! And they fit right in with my diet! I’m making them again this week, because I simply can’t resist, and will include choc. chips this time. I live in a small town in Argentina and chocolate chips are sometimes a little scarce.
And so, thank you very much!!!!!
How do I store these? Do they need to be refrigerated? Let’s say they’ll last about a week for me. Thanks!
Yeah for freshness. Or you can freeze.
These cupcakes are amazing! They are my go-to snack when I want something quick and easy and have replaced any store-bought bars. I did however calculate all the calories and nutrients in an online calculator (myfitnesspal) and each one is 153 calories, not 88 as listed in the recipe. I used 5 C large flake oats, 2.5 C mashed bananas, 2/3 C semi-sweet chipits, 5 TBSP pure maple syrup, 5 TBSP Crisco Veg oil, 2.5 tsp vanilla extract.
They turned out awesome! I love my dense hockey puck bites!
I can’t wait to try these!!!