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!”
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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, I just made these. I plan to freeze half and then keep the other half out for the week off breakfast for my husband and I. Do I need to refrigerate them?
Best refrigerated for freshness because of the fruit, but I often leave them out a few hours and pack in a lunchbox.
I just came across this recipe and made them yesterday…they are delicious! I’ve been bored with breakfast so this helps make breakfast easy!
I’ve made these three times and I must tell you that was the charm. The first two times I had to use olive oil as I had nothing else on hand. Those muffins were very very dense and chewy. I also don’t think I measured the honey very well, as they were not a bit sweet. Yesterday, though, I used coconut oil (fantastic) and hot water. When mixed I let the batter sit for about 20 minutes to soften the oatmeal. Also measured the honey properly and probably used a bit more banana, also mixed in cinnamon and of course, chocolate chips (1 whole cup). The result was absolutely amazing and I dreamt about these last night! First thing this morning I ate two. Thanks so much for sharing your talents! I’m so happy I kept trying.
I’m not even vegetarian, and I have fallen in love with your recipes. I’ve already seen 3 recipes that I can’t wait to try. Thank you for making these recipes interesting and appealing even to omnivores like me. I will share your link!
Just found this recipe and they look delicious. Can I use instant oatmeal instead?
We honestly haven’t tried it! I’d be curious to know, so be sure to report back if you experiment!
Jason (media relations)
Do you have to use muffins tins? Or could you just fill the muffin tray without them?
You can grease the muffin tray and not use liners if you grease it well.
Just a heads up to anyone on weight watchers. These are 6 points If you use everything according to the ingredients. They’re 4 points with substitutions and then without chocolate chips and all substitutions they’re 2 points. I’ve made the mistake of making these twice now without checking the points. Given that the picture has the chocolate chips in them I thought they were 2pts with the chocolate chips. They’re not. I have been making these for years while not on weight watchers, but on weight watchers they’re a solid 4-6 points depending on how you make them. They’re delicious but check your points first!!
Made as indicated plus added some chopped walnuts and pumpkin seeds – 3 tablespoons each. Delicious.
I made these for the first time a few days ago and I am addicted! They are so easy to make and each morning I heat one in the toaster oven for breakfast. I make a cup of tea and it goes perfectly with these delicious goodies. I had some dried cranberries so I threw them into the batter. And I think next time I may try adding some peanut butter to the mix. Peanut butter, bananas, and chocolate chips. What could be better?
Do you have the macros with this and cal per serveing
Yup, she has it linked under the ingredients/instructions in her post 🙂
Did anyone else come up with a higher calorie count by entering in ingredients manually? Maybe I’m missing something, but mine is coming out to 125/cupcake. Thanks for any input!,
It just depends on the specific ingredients you use and if you’re including any of the optional ingredients (which the recipe’s numbers don’t include).