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Breakfast Oatmeal Cupcakes To Go

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Breakfast Oatmeal Cupcakes – Cook just once, and you get a delicious breakfast for the entire month!

Breakfast Oatmeal Cupcakes - You cook just ONCE and get a delicious breakfast for the entire month - (recipe has been repinned over 500,000 times!) http://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/ @choccoveredkt

EDIT:

Thank you to everyone who has been asking over the years…

I finally went ahead and published a post showing Everything I Eat In A Day.

These 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 mom often makes a batch for herself and takes them to work in the morning so she can have a nutritious breakfast that’s easy to prepare on busy weekdays. She’ll send me text messages with a screenshot, saying “Guess what I had for breakfast again today!”

oatmeal cupcakes to go

These wholesome breakfast cupcakes are:

  • Quick to make
  • Portable and non-messy
  • Easy to eat at a desk… or pack in a lunchbox!

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, my old roommate, and five of my friends are all hooked!

oatmeal cupcakes to go

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!

Never skip breakfast again.

Cook once, and you don’t have to worry about breakfast for 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. And you can easily change up the flavor by choosing different spices and add-ins for endless breakfast cupcake variations!

 

Breakfast Oatmeal Cupcakes - You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe: http://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/ @choccoveredkt

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Breakfast Oatmeal Cupcakes To Go

Print This Recipe 4.94/5
4.94/535

Ingredients

  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
  • 1 tsp salt
  • 5 NuNaturals stevia packets OR omit and use 5 tbsp pure maple syrup, agave, or honey instead
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup)
  • 1/4 cup plus 1 tbsp coconut or veg oil (45g) (Fat-free option listed in the nutrition link below)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Total Time: 25m
Yield: 24-25

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 Oatmeal Cupcakes Nutrition Facts

 

Link Of The Day:

Healthy Cookie Dough Dip - I tried this and was shocked... it really does taste exactly like real cookie dough! (Repinned over 350k times) http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/ @choccoveredkt

Healthy Cookie Dough Dip – The original version of the internet famous recipe!

 

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Your photography is amazing Katie! Simple is definitely better when it comes to taking pictures. I love that first one where you can see all of the chocolate chips.

    I cannot skip breakfast. I wake up most mornings starving. The other day I actually had a horrible stomach ache that ended up being hunger. To those who skip food in the AM, I just don’t understand you! 🙂

    1. I agree! If I don’t eat almost immediately after waking up I turn into a grumpy monster. Oatmeal is my favorite breakfast so I can’t wait to try these!

    2. Jenn says:

      I must eat within an hour of waking up!! I can’t wait to try these.

      1. Same here! Without breakfast, I am grumpy all day… =/

    3. Anonymous says:

      I’m the same way! I have to eat in the morning! Breakfast is GOOD for your body! 🙂

    4. ornursefloyd says:

      I’m wondering how much “regular” sugar you would use?? Any ideas? Thanks in advance!

      1. lisa says:

        I was wondering the same thing.

      2. Jeanette says:

        I found this conversion:
        NuStevia White Stevia Powder No Carbs (w/Erythritol): 1 packet is as sweet as 2 tsp of sugar

        at https://nunaturals.com/page/297

        1. Gloria LaRoche says:

          I want to make these. I use Stevia from Trader Joe’s which is rated the BEST! I swear I’m hooked. I’m not sure how much to use however. Gotta find out. These oatmeal cupcakes look delish!

      3. mamadva3 says:

        I used about 5 tablespoons of brown sugar and they turned out super delicious.

      4. Jennifer says:

        I did a little research, if calculations are correct, 5 packets of the sweetener is equivalent to 1/4 of plan sugar. I’m also using quick oats.
        I just put a batch in the oven with that substitution. I’ll let you know how it turns out.

        1. Janice says:

          How did it go with the quick oats? I am about to make these and that’s all I have! I hope they were good!

          1. Bernadine says:

            I was wondering the same thing…I want to use quick oats too.

          2. I used oatmeal (quickoats) and it was delicious!!

          3. Deidre says:

            Quick oats work perfectly fine.

        2. Susan says:

          I make something similar and I use quick oats. I also use apple sauce instead of oil. Sometimes I use a little pineapple, sometimes, coconut, different chips, sometimes nuts, always brown sugar. Sometimes they are muffins sometimes cookies. Just all depends on my mood and time. I rarely measure. Very easy to kinda feel your way through and add what you want. My kids always love them no matter what I do and I like them with a cup of coffee. My husband likes to grab for breakfast. I try to cut fat and make healthy but I am a southern cook. Lol

    5. ann harp says:

      also drink 2 cups of water early morning and with these cookies to aid digestion. Water from the tap is soooo important.

    6. CHRISTEL says:

      This sounds convenient and delicious. Will make it and leave feed back (if I don’t forget).

  2. janice says:

    Define “breakfast”……I eat around 10:30 or 11am usually. Can’t really stomach anything much earlier than that.

    1. amy lynn says:

      Breakfast is defined pretty much by its name: break fast. If you had dinner at say 8PM and went to bed at midnight, slept 8 hours…. when you wake, it would have been *twelve hours* since your body had any food! So skipping breakfast can really mess with your blood sugar levels (and that can make us very cranky, if you have hypoglycemia you know what i mean!)

      If you can get something gentle in your tummy, even a handful of nuts for protein, it will really make a difference in your day! 🙂 Whole grains are really good too which is why I love Katie’s idea!

      “Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals”. (from wikipeda)

      1. Janice says:

        It was sort of a joke/tongue in cheek Amy Lynn. I break my ‘fast’ around 10:30 or 11. To most people that isn’t ‘breakfast’ but more like brunch or lunch. What our bodies need MOST when we wake up is fluids. We are nearly dehydrated after having no fluid intake for 8, 10, 12 hours. In the morning I have a 16 oz water. Solid food intake comes a little later for me. 🙂

        1. Vivian says:

          Sounds delish! I eat within 1/2 hour of getting up. I also drink about 12 oz of water during the night. Have a glass of water on my nightstand every night. And yes I do go to the bathroom a lot. This recipe sounds great!!!

      2. Susan says:

        I dont eat until around 1pm most days and I get up on school days at 6:30. Not everyone is a breakfast person. I just cant stomach it.

  3. Haha I NEVER skip breakfast! This is a great idea, and so cute!

  4. Sunnie says:

    Smartie!!! What a great idea! I would have never thought of this in a million years – thank you for saving me a lifetime (or two! LOL)!

    1. Sunnie says:

      Oh yeah – I never skip breakfast; my stomach would digest itself, and I’m not so sure I’d still be vegan (or alive!) 😉 Ha-ha…

  5. So funny – I made almost the exact same thing last spring. I had raspberries in mine too, with the same calorie count! They freeze really well… I have a winter version of the recipe I’m working on right now. 🙂

  6. Holy crap these look *so* fun! I cannot wait to make them!!!!!
    Thanks for sharing =D

  7. They look super tasty.

    I never skip breakfast now. I used to when I was a teenager. If I don’t have breakfast I’m likely to have a migraine attack later in the day.

  8. I don’t eat a lot of oatmeal but these look really good and my brother has been in a muffin mood lately. Plus growing boys always need snacks LOL.

  9. Oh my gosh, thank you so much for this recipe. I’ve been needing to create an “easy” go-to breakfast meal on the 3 days a week I work. This is perfect!

  10. I have to start the day on a sweet note and eat breakfast or else I turn into a hangry girl 😛 Cupcakes for breakfast are definitely a sweet way to start the day!

  11. Caitlin says:

    Yummmm!

    I always eat breakfast. I find that even if I’m not hungry when I wake up (which I usually am), if I don’t eat I will be RAVENOUS 1-2 hours later.

  12. These look great and super easy! I could never skip breakfast. I’m always hungry in the morning, and it sets a healthy tone for the rest of my day.

    1. I agree Ashley!!!!!!!!!

  13. Hannah says:

    Hi Katie,

    These look great as a snack! Just wondering about a couple of things – first, since they are meant as a ‘portable breakfast’, how come the recipe is for small cupcakes rather than large muffins? I mean, even with some peanut butter and fruit (as you suggest) you’d need about four of these for a normal breakfast, so it just seems like a decent sized muffin would make more sense. I’m curious about your reason for making them so small – is it to reduce the baking time? Second, I’ve never seen a recipe for cupcakes or muffins before that uses water as the main liquid. Is there a particular reason for this,or had you just run out of milk? Sorry but this sparked my curiosity as a fellow baker… Obviously it’s common to use water for bread baking, but it had never occurred to me that one might do it for sweet baked goods – but now that I’ve seen this I’m wondering how much difference the two liquids make. I assume it would be mostly in terms of flavour? If I’ve understood you correctly from some of your previous posts, you tend to experiment quite a lot with a recipe until it’s perfect, so if the use of water is a deliberate choice, would you mind sharing the secret behind why it’s preferable to milk in this recipe? Thanks in advance, and sorry for the long post and all the questions!

    1. That’s just how many the recipe makes. They fill the muffin tins completely, so you couldn’t make them any bigger (unless you owned a jumbo muffin tin).

      As for the water, the recipe was adapted from my single-serving boatmeals, which use just a little water. I’ve not tried using milk for the recipe, so I can’t tell you the results of that.

      And as it states in the post (and in the nutrition link), it’s definitely not meant to just have a cupcake and nothing else as breakfast. My roommate brings 2 with her to work, sometimes with an applesauce cup or whatever else she wants. (I never asked what she eats with it at work.) My mom is fine with just two for breakfast. Everyone’s needs are different, and not everyone needs a big breakfast ;).

      1. Heather says:

        I have found one is a perfect addition to our morning smoothies. My husband packs 2 for breakfast everyday! And my kids love one for a snack after school and in their lunches. As you can guess, I make a batch almost every week! We love them, especially with lots of coconut!

      2. ja says:

        hi, i see people saying something about boatmeal recipes?? what is that?

        1. Unofficial CCK Helper says:

          A link to all of the boatmeal flavors can be found here: http://chocolatecoveredkatie.com/chocolate-covered-recipes/all-things-oatmeal/oatmeal-cake-flavors/

    2. anonymous says:

      They look great to me.
      Hannah, I am confused about your comment that you’d need to eat four cupcakes for a normal breakfast. Four cupcakes plus the peanut butter and fruit that Katie recommended would be like a 700 calorie breakfast! Unless you are an extreme athlete, I think that is a little big for an everyday breakfast.

      1. Jason Jones says:

        Actually 700 calories for breakfast is about right. If your eating 2000 calories a day you want the majority of those calories to be between breakfast and lunch with fewer calories at your dinner meal. Due to the fact you will be relaxing and shutting down for sleep shortly after.

        1. Anonymous says:

          Jason – 2000 calories is recommended intake for average man (making 700 cal breakfast reasonable). For average woman it’s 1200, which means fewer cupcakes! 😉

          1. Rebecca says:

            I would say this amount is for weight-loss, and the average would be more like 1,600 calories…but of course calorie needs will vary from person to person.

          2. Anne Marie says:

            I agree that everyone’s caloric needs are different. 700 calories of the right calories would not be too many, but that amount of food may be too dense for the average stomach to hold comfortably.

            I can’t recommend The Calorie Myth book enough for those who are curious about how much they should be consuming.

            Anonymous: your calculations are a bit skewed. ANY woman should be able to eat far more than 1200 calories without weight gain. If this isn’t true for you, there are larger issues going on with your hormone balance. Refer to the book I mentioned!

            Please, take care of your bodies, ladies. 🙂

    3. Ilana says:

      as a kosher and vegan baker I’ve often substituted water for milk in recipes – never really saw much of a difference although I could imagine that milk would add a higher fat content to the recipe and therefore add some moisture, but I’ve never really been one to have milk in the house so almost any time a recipe calls for milk in the mix I use water – vegan mills are also an alternative if I have them on hand.

      1. Hannah says:

        Katie, thanks for your reply.

        Anonymous, I think you’ll find that most professional (if that’s what you mean by “extreme”) athletes need to eat far more than that to sustain their training. Personally I’m not an athlete, in fact I do barely any exercise at all, and I have around 500-600 calories for breakfast, sometimes more.

        Ilana, that’s interesting to know, thank you!

        1. Tracy says:

          I am curious as to what you eat the rest of the day. I am 5’4″, 37 yrs old and weigh about 130 and am hardly active at all. The MAX calories per day I can eat and not continuously gain weight is about 1500-1600. Their are BMR calculations you can do. The amount it “costs” me just to run my body systems is 1347.4 and for little to no exercise to MAINTAIN my weight is MAX 1616 calories. I have been skipping breakfast to save calories so I am trying to figure out how others do it. How do you eat a breakfast that big with little exercise and maintain a healthy weight… do you eat smaller meals later, no snacks, advice is appreciated? Thanks!

          1. solaira says:

            It is easily done if your calories do not come from refined carbs.

          2. Missy says:

            I’m 5’5 and 120 pounds, and I eat at least 700 kcal at breakfast. I think my average daily intake is about 2200~2500 kcal. I’ve been eating this way for about 8 months and haven’t gained any weight (and I don’t exercise a lot, I mean, I ride my bike every once in a while and do yoga two times a week).
            So that means that if you’re eating the right foods (high carb, low fat, no oil, minimum refined foods), you can eat however much you want without gaining any weight.
            There’s no need to count calories (we’re the only animals doing that, right?).
            I hope you read this comment and start searching and investigating about what I just wrote.
            I wish you the best.

    4. Angie says:

      I’ve used almond milk in a similar recipe, it tasted great.

    5. Kathy says:

      Hannah, are you thinking those are mini-cupcakes? I think they are made in a regular sized muffin pan.

    6. Kay says:

      One thing that perhaps Jaime doesn’t realize is that these “cupcakes” are very dense. There is no egg and no leavening agent (baking powder or soda) in them, so they don’t have a cake/cupcake/bread texture. They’re like hockey pucks. That’s not to put them down, but just a couple is a lot when you’re talking about pretty much solid oatmeal. Remember, there are FIVE cups of oatmeal in this recipe to make just 24 cupcakes. That’s a lot.

      As for my own experience making these, I just made them with bananas and golden raisins. They’re pretty darned good. I used three tablespoons of brown sugar for sweetening. Another thing — I made half in paper baking cups and half in foil cups. They’re sticking to the paper cups like a bugger, but they don’t stick at all to the foil ones.

      Very good recipe — thanks.

    7. cindy says:

      Hannah, think of them as a breakfast granola cake instead of a ‘muffin’.

  14. This is such a perfect idea! I’ve been so busy lately just running around all over the place and it can be hard to make sure that I’m eating healthy, energizing foods that are easy to eat on the go. I’ve been doing a lot of containers with beans, quinoa, and veggies, but that requires utensils and a steady place to sit and eat. I get tired of granola bars, so this homemade option looks so fresh and yummy!

  15. Anonymous says:

    love this idea! do you think they would still taste good if you freeze them?

    1. Angie says:

      I have made a similar version of these and froze them. I throw them in the oven to thaw them out and get them good and hot (I try not to use my microwave very often), and they are just as delicious as the day I made them. Enjoy!

  16. Maya says:

    Looks great! I am a lover of gooey things, like fresh oatmeal. I believe that you share my love of gooey vs dry foods, and I was just wondering if these were something that you liked personally or they have just been popular with others? Or do the gooey tastebuds prefer regular oatmeal? These would be great for convenience sake, I’m just not sure that I would like them baked vs regular!

    1. I think they are good (or I wouldn’t have posted the recipe lol). But I don’t eat them for breakfast often. I like bigger breakfasts and don’t really have a need for anything portable.

      1. Maya says:

        Haha- I just know that sometimes you post things that readers will like, though they may not personally be your favorite is all 🙂 Thanks!

  17. Jackie says:

    I was just thinking last night that I need soemthing on the go for the busy mornings! This is perfect.

  18. Danielle says:

    I’m been searching for about a week now on this same thing. I’m denfinely going to try yours but I’m a little confuzed but another post. Do you put them in mini cupcake liner or regular size?

  19. thomas says:

    What a fantastic idea, they look really tasty as well

  20. trajayjay says:

    i don’t think i’ve met any school age kid who eats breakfast. maybe i just do because i’m so voracious in the morning. i do a little exercise, and after going nearly 8 hours without anything, i guess its a little normal to want some food. i think breakfast is important because it’ll turn off crazy cravings for a while, and it keeps the metabolism up, which is why i cringe when i hear so many teens don’t do it.

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