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
Notes
Have you made this recipe?
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Healthy Breakfast Ideas
Overnight Oats – 15 NEW Recipes!
Or this Almond Flour Banana Bread
Steph says
I made these today and I’m not sure if I’m just missing it or if I’m over thinking? How should these be stored? Fridge? Tupperware container on the counter? How long are they good for? Do you warm them up to eat them again or just eat at room temp?
Hurshida says
Please, could you show the recipe.
Barbara Krulitsky says
I haven’t made this yet, but I’m sure going to! If I were to use ground flax and/or chia seeds as well as rolled oats, how would that change the dry ingredients in the recipe?
Michelle says
I made these oatmeal cups for breakfast last week and then again for this morning. The recipe is very versatile and tastes way better than you’d think, given the healthy ingredients!
Faye D. says
I would like to make a smaller number of these – maybe 1/2 dozen. Wondering if anyone has done that with this recipe.
Alissa says
Yes, I just cut the ingredients in half and it worked out great!
Karen says
These are so good. I made a half batch and they turned out great. I baked them in silicone cupcake molds which I sprayed w Pam and they popped right out once cooled
Marjorie says
These muffins are delicious! I used extra virgin olive oil. Everyone loves these, will be making these regularly. Thank you for a great recipe.
Gina says
This recipe is amazingly delicious. I followed the recipe exact, except for adding 1 cup Coconut, 1 tsp Cinnamon, and replaced the water with fresh brewed Coffee. They are so good that my Husband is taking a dozen in for his co-workers.
Trista says
So delicious!!! I will definitely be making these treats again!
Ashley says
Made these this week for my 14 year old. They are a hit! Made exactly 24. Froze 12 for next weeks breakfast. Thanks for a great recipe!
Tonya Rogers says
These were so very easy to make and turned out delicious!!! Even my EXTREMELY picky eater 2 year old grandson LOVED them!!!!
KP says
I almost never leave reviews but I’ve made these more or less monthly for years and eat them for breakfast most weekdays. They’re delicious and easy to customize so I can change up the flavors. 100% recommend.
Abigail Artman says
Love these!! I add a little baking powder and butter instead of oil. I also recommend spraying the pan instead of trying to eat around the paper cups 😂
Lisa Williams says
These are so easy to make and they keep you full all morning long! Love them!
Tracy says
Have made these in the past and LOVED them! But there used to be a notation about using apple sauce instead of banana and now I don’t see it. I have a banana allergy so I can’t use it and wanted to make these again but can’t remember how much apple sauce to use? Can anyone help?
Cindy says
Can I sub no sugar added applesauce for the oil in this recipe?