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
I used 4.5 cups oats and 2 scoops VegaOne All-In-One Chocolate protein powder. I skipped the chocolate chips to reduce fat and subbed the oil for another 1/4 cup mashed banana. They are so yummy! ? They have been very well liked already and I know I will be making more!
These oatmeal cakes were delicious, I added ground flax/chia seed blend and subbed applesauce for some of the banana, because I only had three. I didn’t add the full amount of salt. These are so awesome, great banana flavor, perfect sweetness, and packed with fiber! Great recipe!
Do you know how many calories are in each serving?
Yes, the full nutrition facts are linked right under the recipe ingredients/instructions 😉
Can you do this recipe in a loaf pan instead of cupcake tin?
I don’t see why not! Baking time would differ though, but feel free to experiment! You might also try a 9×13.
Jason
Hey guys, have any of you try them with protein powder and oats? If so what ratio? Also for the oil what else can I use?
Thank you!
You can use peanut or almond butter if that works 🙂
I didn’t have bananas, and these did not turn out at all with applesauce. Too wet. Really disappointed because it’s a BIG batch. Maybe if I try it again I will do it with bananas.
Hi there!
Looking to add fruit either fresh/frozen. Which would be best? Would I have to change anything else?
Which nuts would go best? Thinking pecans and walnuts maybe?
Any recommendations
Walnuts are great! I think adding fruit (more than the banana already called for) might make them too gooey/wet, unless you use dried fruit which would work well (raisins, cranberries, etc.)? But you never know! If you try any fruit added, be sure to report back on how it goes!
I am currently making these but I was wondering would they still be good without the banana? And also I only had 2 on hand and I definitely didn’t think that was the right amount needed for this recipe. Have you tried making them without the banana?
Probably they wouldn’t, as you need the full amount for sweetness and proper texture. Two would definitely not be enough.
I have made at least 15 batches of these but after being baked, they seem wet to me, not at all like your pics. I follow the recipe, not sure what is causing this.
Hi what do you mean by wet? Like uncooked? Maybe just bake longer or broil more?
Are the nutrition facts with Maple syrup/full-calorie oil?
Thank you tons!