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 made half the recipe (a dozen) and would like to freeze some and keep some to eat over the next few days. Can I leave them at room temperature?
Because some of the ingredients are perishable (applesauce or banana), we’d recommend refrigerating if you’re leaving them out more than a few hours, just to be on the safe side.
Omg these ate soooo good .. love there is no flour in them . I have made them weekly fir breakfast and snacks
I know you mentioned putting them in the freezer, but for use within a few days would you store them in the fridge? We have young kids, so eating them cool/cold might be ideal so we don’t end up with a chocolate mess.
Yes that works! 🙂
My husband & I didn’t care for these much. Not much flavor to them but they seem pretty healthy.
Absolutely love those!My favorite healthy receipe,so easy to make and its so good. Thank you Katie!!
I was so excited to try this, and it was just as good as I imagined it would be!
Howmany calories in one muffin
Hi! Nutrition facts for all of Katie’s recipes are always linked at the bottom of the recipe box, under the ingredients/instructions 🙂
I have a very strange question…are these moist inside or is it more like a cookie texture. I have a texture issue and I don’t eat oatmeal because of the texture. I ran across this recipe and hope that it will solve my oatmeal texture issues 🙂
Hi, they are chewy/soft – like chewy muffins. So definitely moist inside.
These are great! Delish! Very easy! Made choc chip banana walnut, the pumpkin one and in the oven now is a white choc chip, cranberry walnut!
I am new to this site and it does look amazing. I learn a lot from reading reader reviews. I can see the comments, but not reviews from those who have actually made the item. I learn a lot from these. Any suggestions?
Hi Barbara, are you scrolling all the way down? There are over a thousand comments here, so after the first bunch there are definitely a ton of reviews 🙂
These are fantastic! So easy and great for grab and go breakfast. I froze some and was wondering the best way to reheat them? Thaw first? Or pop right in microwave or oven?