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
OMG! These are delicious! I will definately be trying more of your healthy recipes. Exactly what I need. More fiber, less or no sugar. Also, I love oatmeal AND bananas. Win. Win. Win. Win. Thank you.
Have you tried cooking these in the microwave?
How long can these be stored at room temperature? If not frozen or used immediately, should they be refridgerated?
Yes I’d refrigerate for freshness. They can sit out a day though if needed.
Shared to my FB page! These look amazing!! https://www.facebook.com/WholeSelfHealthandWellness/posts/1671927096199474
These things are wonderful! I don’t like bananas, so I substituted applesauce. I used applesauce for the oil as well, and I added cinnamon and some sunflower seeds I found in the pantry. The muffins are dense, chewy, delicious, and filling. These will definitely be in my regular breakfast rotation!
I used silicone cupcake liners. They didn’t stick at all.
How many bananas would you say is 2 1/2 cups? I googled it and once of the results said 7..that doesn’t sound right at all.
Hi Katie,
Another Katie here just wondering why these are called cupcakes not muffins?
Thanks for the quick and easy breakfast! Just something to fill my belly before shift works as a nurse is great. And quick to eat in a hurry if I can’t squeeze in a break!
wow these are so good! I used white and semi-sweet choc chips, and pounded up some chocolate covered almonds. And some cinnamon. Yum!!
Question: I’ve made a dozen, and they will be gone in a few days. where do you store over the course of these next few days, counter or fridge? Thanks!
I always refrigerate for freshness.
I don’t use regular rolled oats…could these be made with the quick cook rolled oats and if so does quantity need to be decreased I. The recipe and by how much. Thanks for your reply. These look delicious
Probably… edible experiments are always fun! Be sure to report back if you try!
Jason