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 absolutely Love your ALL your snacks. Keep it up!
I am no expert on nutrition but I am a great cook and baker. I also have a husband watching carbs so I substituted my own homemade, organic, vanilla yogurt for the mashed banana in the same quantity. I used a regular size muffin tin and baked at 350 (convection) for 26 minutes. The texture was tender and perfect.
Love the photo!
How would you recommend defrosting? Planning to freeze a bunch to give my kids something on the way to school. Or are they better as a mid-morning snack and letting them defrost at room temp in their backpacks?
Could I use olive oil or avocado oil? I do have hard coconut oil but not sure if my son would eat it.
I don’t see why not but have never tried avocado oil so can’t say for the taste!
Jason
Hi Katie,
These look amazing and I’m so excited to try them! I just had a quick question about the nutrition facts. Are those nutrition facts including the 2/3 cups of chocolate chips or omitting them? I was just curious since the recipe says they are optional.
Not included 😉
i made these with quick oats, a 1/2 cup of raisins, 3/4 teaspoon of cinnamon, and one flax egg. came out great.
Hi. I just made the oatmal breakfast muffins and printed the recipe out. they came out super dry. I then noticed that the printed version left out the water.. I have no idea why. Just wanted you to know.
Oops, I see I was wrong.. the water ingredient printed out on the same line as the chocolate chips, so I didn’t notice it. Sorry.User fail.
You don’t leave these in the oven for an extra 10 minutes like you do the chocolate version?
You don’t have to, but I’m sure it would be fine if you want to 🙂
I tried this with applesauce as I did not have bananas on hand and with agave. I did not like the taste. Maybe it was the agave? Maybe I will try it with brown sugar and the banana.