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
The day before a roadbike event I made a batch of these, and they worked wonders! I had them for breakfast before the race, and I packed some individually to take with me in my bikeshirt. Perfect. As I wanted to get some protein in, I‘ve made them with soy joghurt ( 2 cups plus some more water as needed) and put chiaseeds in for more binding. I used a mix of maplesirup and honey. Then I made 4 flavours: Fig, Pecan and rosemary- peanutbutter and raspberry (1 fresh raspberry in the middle)- dried apple, hazelnutbutter, raisins and cinnamon- dried tropical fruit and coconutflakes. All delicious. Thanks for the recipe!
Your versions sound amazing!
Do these really cook at 380 degrees or is that a typo?
Made the recipe with pecans, cinnamon and chia SO DELICIOUS!!! thanks to you!!
Where do you store them? Fridge or counter. And how long do they stay fresh?
Hi Katie, I love oatmeal in the morning and love the ideas you have with your recipes. Thank you.👍
What can I replace the oil with
Really delicious exactly as written. I love how convenient they are. Thank you for your yummy recipes!
I’ve made these a couple times now for my kids to eat before school. This last time I made them into bars instead of muffins. I used a deep cookie sheet and waited for them to cool before cutting. I added dried cherries and blueberries, almonds, raisins and chocolate chips. Thanks for the inspiration!
I love these! I replaced the oil with more banana and I added raisins instead of chocolate chips. They came out great!
❤❤😊
OMG! These are SUCH a GREAT IDEA! Thank you! I made a half batch and used chopped dark choc and some walnuts, applesauce instead of oil. Turned out fantastic! I used to cook oatmeal every morning in a small saucepan for myself only as no one else was an oatmeal eater, then graduated to my Instant Pot to make bigger batches to reheat but these “muffins” are way better. Bake once and done! I dont know why I didnt think they’d hold together but they sure do! So portable….and quite healthy and FILLING! Yay Katie, YAY!