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 love baked oatmeal! I usually make mine in small canning jars for on the go purposes, but using cupcake liners and a muffin tin seems even better!
This resipe seems pretty versatile and I could probably change it up quite a bit with different spices, berries, etc.
Thanks Katie for another great recipe.
This looks like a winner! I almost never skip breakfast but lately I have been just eating a protein bar because it is quick and easy!
I made these last night and they were so good! Even my husband liked them. I added shredded coconut and used vegetable oil. These may become a staple in our house.
Hi Katie, long time reader first time commenter. These look wonderful! I have to say though, I am absolutely ASTOUNDED at the ridiculous questions people feel the need to post here. Has no one ever heard of Google???? For goodness sake, experiment a bit people. Katie isn’t going to have made 60 variations to see if it works. Figure it out for yourself. I eye’rolled so much when reading the comments of this post I just had to say something.
Keep up the awesome work, Katie. My husband and I certainly appreciate it! (Also, I have 2 dogs that look remarkably like Batman! What mix is he?)
Ahh thank you for posting that! I thought I was the only one who eye rolled through the ridiculous comments lol. 🙂
Haha have either of you blogged before? My guess is no. The comments may seem ridiculous, but that’s part of what makes blogging what it is. First of all, something may seem like a silly comment to us, but perhaps the person is from another part of the world where these ingredients aren’t as common. Plus, they’d rather hear an answer from a human, and not the internet. Secondly, asking questions is mutually beneficial since the blogger learns what their readers are like and can cater future posts to answer such questions. And often, they realize that they made a mistake in their own post! While individual comments may irritate a blogger from time to time, if they get irritated by people asking questions in general they are in the wrong profession!
I understand what you’re saying, Carrie, but even people in other countries should know how to google. Or a lot of the questions on here are things the questioners would know the answers to if they actually took the time to read the post thoroughly to make sure their questions haven’t been answered there. So many times (not just on this blog), I see people asking questions that have specifically been answered in the post.
It just seems like people don’t have anything better to do than read every comment on a blog and judge the commenters…It’s really not that big of a deal people!
I read a large amount of baking and cooking blogs and CCK’s comment section stands out due to the large amount of inane questions compared to other blogs. Most blogs are filled with “I made these last night, they were wonderful” and progress into “I made these last night but they didn’t brown properly. Do you think I should use a different type of sugar or increase the heat?” CCK’s on the other hand are mostly, “Will skim milk work in this?” “Can you please give me the calorie count for this?” “I demand to know why you would suggest pairing this dessert with [insert healthy pairing here] when that’s clearly not enough [insert nutrient here] and you are anorexic.” It seems like the majority of these commentors rely solely on Katie for their baking education which is rather silly. Google is an excellent resource for questions like “How does baking soda work?” not to mention the numerous nutrition calculators out there. Understanding the fundamentals of the products you are using is common sense and essential when baking. Relying solely on Katie’s wonderful blog show’s an extreme codependence and obvious lack of basic research skills.
In simpler words, I am frustrated with the people who comment who cannot look anything up for themselves. I feel bad for Katie who gets inundated with comments most baking bloggers don’t usually have to deal with.
Carrie, I don’t think you understand the kinds of comments Kate’s blog seems to be getting lately. Lots of consistent whining, why this and why that…as another commenter mentioned, most people post a simple ‘These were great!’…or ‘They just didn’t turn out for me’, with the occasional question is fine. I follow an INSANE amount of blogs alone with posting on my own occasionally, and it would drive me MAD to had to deal with the kinds of questions and comments Katie receives in comparison to other blogs. And I DO blog. Here’s the thing. I don’t CATER to everyone. Don’t like a certain blog? Simple. Don’t read it. Go elsewhere. Not a trillion questions…and ‘I demand you design your blog posts around ME, because the world obviously revolves around ME.’ That’s the nature of many of these readers’ comments and questions.
I for one like most of the questions as a lot of times it will give me ideas of other things I can use in it. don’t like it really it’s simple just scroll past.
Batman is a chihuahua. No idea if there is a mix of something else in there… but he thinks he is part cat!
PLEASE MAKE A YOUTUBE CHANNEL!!!!!!!
Love breakfast! Favorite meal of the day! I love oatmeal cupcakes! I make these all the time and they freeze so well!!
Have you ever tried to make this with voluminous oats, just leaving out some of the liquid when actually baking? It seems like this would make even MORE muffins (double?!). I may give it a try but was just curious if you already did when experimenting. Thanks!
I forgot to add the oil altogether but they turned out really good anyways!
Yeah I never skip breakfast either or I get so hungry by mid morning. When I’m in a hurry, (which is most days, let’s be honest) I take a spoon and eat crunchy peanut butter out of the jar for breakfast! 🙂
These looked so delicious so I decided to dig in my freezer and find some bananas. Instead of using oil I used natural applesauce. I am super excited to see how they turn out!! 🙂