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
Love this! I really like to make multiple individual-sized portions of baked oatmeal and eat them all week. And if I made them like this, maybe I could force one on my boyfriend as he runs out the door in the morning! Great idea Katie 🙂
Another brilliant breakfast, cheers doll! Just a quick question. Do these stick to the muffin liners? Everything I make sticks to the muffin liners and then I loose half the muffin!
Hmmm… I haven’t noticed that, maybe because of the oil in the recipe? But if you want to be on the safe side you could always just put the batter into greased muffin tins (sans liners) instead.
I made them anyways and they didnt stick! Yay! By the way, my one year old loves them. Cheers!
Hi Katie,
These look great! Do you think that the recipe could be cut in half to make 12 muffins instead of 24? (As good as they look, I don’t have enough freezer space to store that many muffins.) Thanks!
I haven’t tried it, but I don’t see why not.
Yes you can (I did since I only have one 12-place muffin tin and didn’t want to bother with two batches). Some of the meaurements are funky when halved (half of 1/4 C+1T oil is 2.5 T oil), but just check your math first and you’ll be fine. 🙂
I never skip breakfeast, it’s my favourite meal. I love take this in my pyjamas with a girly magazine…
These look delicious! I can’t wait to make them for my kids.
About the Stevia – I use NuNaturals drops. How many drops equal a packet?
I just made these.. they are very good! I added some flaxseed to mine…. also great for my toddler! He is happily munching on one right now 🙂
I just took these out of the oven!! I had to bake them a little longer but they are yummy! I added seeds, cinnamon and dried cranberries. I would have added coconut shred but I was out (travesty for sure!). We (1 husband and 4 kiddos and me) are going sugar free for January. I decided stevia was approved though. We usually have granola for our Wednesday breakfast so this was perfect! I even ate the uncooked dough while waiting. THANK YOU!
Hi Katie! I love your recipes!!! I make your chocolate peanut butter cup baked oatmeal all the time! I never thought to make it in cupcake liners for on the go. I’ll probably try it that way. I’m also going to try this recipe but I’ll sub peanut butter for the oil. Thanks for the great recipes as always! 😉
so did you ever substituting peanut butter? im curious as to how those worked out!
I’m also eager to know about the peanut butter, but the original comment was over a year ago, so I’m kind of doubting that I’ll find out. 🙁
After seeing the picture of you and your sister, I have to ask…are you twins? The two of you are gorgeous! Also, I cant wait to try this recipe.
No, but we are close! She’s 14 months younger.
I’m definitely making these this week for my 5 year old. She has a hard time getting moving in the morning before school and is often eating on the way out the door!
I’m planning to use milk instead of water and will let you know how they turn out.