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
One of my favorites. I bake it all in a pan and then cut into squares.
These look AMAZING! I can’t wait to try them!! 🙂
I absolutely love these! My daughter Is nearly a year old and I am expecting again, so I like to eat them as a snack and she loves to devour them along with some fruit for a healthy meal! They are also super easy to make!
Hi
Will you please use metric. How am I to measure mashed banana in a cup? What a mess!!!
Further there is something strange in typing commen ts on your blog. They are nearly invisible. So faint.
These look great and easy to make. Does it matter if you use regular oats or quick? You have the oven set at 380? I have never cooked anything at 380, was that a typo?
Hi,
I’m from the UK and not an experienced cook. In your recipe does 2 2/3 cups mean 2 and 2/3 cups or x2 2/3 cups.
Thanks
Two and two thirds cups. So two cups, plus another 2/3 cup.
Hi Katie ..
Can I use regular instant oats for these cupcakes? I have a ton of instant oats and have no idea what to do with it .
Thank you.
We haven’t tried, but I don’t see why not. Be sure to report back if you try!
Jason (media relations)
You suggested to freeze & warm up later if not eaten immediately, but how long do they usually last on the counter or in the refrigerator? Also, if I add in chia or flax, would I need extra liquid? Thank you, can’t wait to try these!
No extra liquid if using chia or flax. They last about 6-7 days refrigerated. Maybe 1 or 2 days not refrigerated 🙂
Jason
I made this & had rave reviews. I added shredded coconut & chia seeds. I only wish I would’ve added more chia seeds. I’m also glad it makes as many as it does so that it lasts a few days w/my large family. Great recipe! Thank you!
I make these on the regular for my teenage daughter who always tries to skip breakfast. She loves them. I use date syrup instead of honey or maple syrup for an added nutritional kick. Great recipe, and so easy!
LOVE your idea to use date syrup!