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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!) @choccoveredkt




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!

If you make them and post a photo, feel free to tag @chocolatecoveredkatie on Instagram so I can see and like your picture!

Breakfast Oatmeal Cupcakes - You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe: @choccoveredkt



Breakfast Oatmeal Cupcakes To Go

Print This Recipe 4.94/5


  • 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


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) @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. I struggle a lot when it comes to breakfast and always look for grab and go breakfast. Thanks Katie 🙂 your recipes are always so spot on. Will certainly give this a try.

  2. I am definitely a quick breakfast person, so this is great

  3. Kayla says:

    I only eat breakfast on weekends. And I don’t often have lunch. Dinner is an every day except Wednesday occurrence. Oh the joys of eating disorders. I love your recipes though because I know they’re healthy.. So they feel more safe. Often on my breakfast eating days I will make something of yours if I’m feeling good that day.

  4. Amy McCann says:

    When I ate horrible and thought I would always just have an extra couple pounds, I ate a very small breakfast and often times skipped. HORRIBLE!! Now, i realize how bad that is for me. I have to eat a big breakfast and each meal gets a little smaller throughout the day. Then i feel great! Opposite I eat a huge dinner and feel junky. I know I am my own worst enemy so i really have to be purposeful!! I can’t wait to try this recipe! Maybe my oatmeal (for breakfast) hating children will like it this way! WOO HOO!

    1. Dawn says:

      Eating disorders are bad, however, somewhere in your mind you must know eating breakfast is the most important meal of the day.

  5. Mea Culpa says:


    1. Tara says:

      Um okay, really weird and random comment :-?.

      1. Lauren says:

        have nothing productive to do but complain, mea?

        1. Anonymous says:

          okay, that was SO weird. Wow. Just wow. And font definitely affects how good a recipe is, right? haha. Weird.

      2. Heidi says:

        I would have probably marked it as spam.

      3. Peggy says:

        Taught my kids that breakfast most important meal of the day. Now the grandkids are being taught. If I skip breakfast I am picking all day.

    2. Julia says:

      Wierd comment…. But I sadly sort of agree, I liked the old font better too 🙁

      1. Anonymous says:

        Umm innapropriate language all because of a font?? Wow its a recipe blog get over it

      2. Julia:

        I actually agree as well. I don’t like this one at all for my site. Unfortunately, when I was playing around with different fonts, I did something to make my blog crash (still no clue what), and now I’m reluctant to risk it by trying again.

        However, the entire site will be redesigned soon, so it’s a moot point in the end.

    3. Lynda says:

      What a totally rude and inappropriate comment. It looks like you missed the class in life on how to interact with people (among other things). Don’t read her blog if this is the type of comment you want to write…nobody needs to hear that.

    4. Carrie says:

      Rude and does absolutely nothing to contribute to the topic at hand. It’s a font, for goodness sake. If you are unhappy about it, no one is making you read this blog, close your browser.

      1. Am I missing something?? The font looks just fine! 🙂
        Great recipe by the way, Katie!

    5. alyssa booko says:

      ouch….you eat sweets with that mouth?????

    6. alyssa booko says:

      yikes-you eat sweets with that mouth

    7. Don’t feed the fire, folks. 🙂 Mea Culpa isn’t going to come back and actually respond to any of these comments…she probably won’t even come back and read them. Because that’s what cowards do. Leave nasty, hateful comments and then don’t come back to read the backlash because they aren’t emotionally nor mentally equipped to handle it. There’s nothing wrong with the effing font. The recipe looks delicious. I laugh at everyone who says ‘I’m this-and-that baker’…why are you using water v. milk…or ‘I’m a baker and it makes no difference’…whine, whine, whine. What is up with the complaining over freaking baked oatmeal cups? OMG. I’m a professional pastry chef, in case anyone give’s a rat’s you-know-what, and I think these look awesome. Wouldn’t mind having something like this in the bakery actually. I created our ‘angel’ line which is gluten-free, vegan, diabetic-friendly, etc. type of goodies. This would be the perfect answer to the devil line’s gluttonous pig, which is a brioche dough (nothing wrong with that…), covered in maple glaze and bacon. I’m actually going to run this by the owner. Thanks always, Katie, for the inspiration and wonderful no-nonsense recipes. Wish we could load the whiners and haters up on a bus, drive it to a bridge, and put a rock on the gas pedal…

      1. Anonymous says:

        Hello, is the “angel line” you speak of available for purchase through the Internet? Or do you have a blog with some shared recipes? I’m really interested in trying it. Thx YM

      2. Jq says:

        Not sure why you are laughing at people asking questions about water or milk or people who state they are a baker….then you state you are a professional. You did the same thing and I would have not thought twice until you are making fun of someone else defining themselves as a baker.

        Hypocrites really are an unaware breed.

    8. Anonymous says:

      Is it really necessary to cuss on a blog like this? I have kids around looking over my shoulder as I’m sure many others do. I mean, I don’t like it either. Please try to have a little more respect for others, and for yourself. Talking that way just devalues you. And if you must, save it for someone who tolerates it. Thanks in advance.

    9. Joyce Goldman says:

      The font? You really took the time to get on here and comment about the font??

  6. Nicole says:

    I love your blog! I’ve actually really enjoyed the non-sweet posts (like the last one) you’ve done as well, and I’d love to see more vegan dinner recipes from ya!

    1. Tara says:

      Would love that as well. As much as I love desserts, I can’t live on chocolate alone ;). Your savory recipes never fail to be big hits in our household.

  7. Yum! I’ve been meaning to try making baked oatmeal for awhile now and this post just gave me the final push! 😉

  8. Amanda Cowan says:

    i keep some pumpkin oatmeal baked squares in the freezer and if I KNOW that I’m going to be rushed in the mornings I’ll thaw one out and then either eat it cold in the am or zap it if I want it warm. If things come up and I am just rush rush rush.. then I grab fruit and some kind of bread, probably with nut butter of some sort on it. Depending on how rushed, I might blend up a smoothie too. But lucky for me those rushed mornings don’t happen very often because breakfast is the MOST fun meal of the day for me. All those varieties of oatmeals, fruits, etc. I love it so much that I often declare breakfast for dinner or breakfast for lunch. My little girls love those days! And NO way would I skip! Part of what keeps my eating in line and healthy for the day is eating breakfast in the morning and getting off to a good start.

  9. Anonymous says:

    Mea Culpa…wtf??

  10. Christy says:

    Hi Katie! Great post. This is super easy to make gluten free, throw in my car and eat after my Zumba class when I need a little boost. 🙂 Yay for breakfast!

  11. I love breakfast and rarely miss it, but have been starting work at 7am for the last week and have found a bowl of muesli hard to swallow at that time. These sound wonderful. I’d love to add grated apple too! Maybe even so,e roughly chopping almonds or walnuts.

  12. Lauren says:

    This is a BRILLIANT idea, I love it and will definitely be making! Perfectly portioned, customisable, portable and pretty make-ahead breakfasts. Thank you for thinking of these of things for those of us who care about health and taste.

  13. These are great! I hate missing breakfast but sometimes I am just rushing out the door and just have no time to get anything together! This is a wonderful alternative to skipping breakfast! Thanks!

  14. Dana Baby says:

    Hi Katie! This is my first comment to your blog, despite the fact that I drool over your creations daily. I’m just curious about the stevia in the recipe. I generally eat my oatmeal unsweetened and I feel like the banana would add a good amount of sweetness. Is the stevia optional? If I omit it, would I need to adjust any of the other measurements?


    1. It’s only for taste, so if you don’t mint unsweet you can easily omit.

  15. beccah larsen says:

    These look great to make…if I wanted to use brown sugar insteas of the stevia or liquid sweetener how much do you think I should use? Thanks!!

    1. Sorry, I haven’t tried so I really don’t know if it will work.

    2. Denise says:

      The stevia packets are equal to 2 tsp white sugar so I’m guessing just over 3 Tbsp of white/brown sugar would be close. Might need a tiny bit more liquid?

  16. Yum! I wish my pictures were as nice as yours! These look great. I am all about not skipping breakfast, so this is my kind of recipe! I love making big batches of muffins and freezing for later.

  17. Laura Miller says:

    I literally cannot skip breakfast(or any other meal) or I will pass out. Usually I grab one of these protein/fiber bars from my school’s breakfast line. They are made with oats, so I suppose these are kind of close. :).

    Do you happen to know if steel cut oats would work? That’s all we’ve got!

    1. Lynda says:

      I think you would have to soak them first or they will be too chewy..I wouldn’t advise using those. I’ve experiemented with a similar recipe and sometimes have even blended the oats in my magic bullet for a softer texture. Hope that helps.

    2. Hillary M says:

      I used steel cut oats to make these, and it worked fine. However, I made the mixture and then had to refrigerate it for a bit because I ran out of time for baking (had to pick up my kiddos at school). That said, I only use steel cut oats and find they work well in pretty much any baked oat recipe.

  18. alyssa booko says:

    hey kate
    wanted to take a minute to tell you the crustless pumpkin pie is a WINNER!!!! great for folks on a low carb diet that want a treat at thanxgiving and christmas.
    God Bless

  19. Jaime says:

    These sound great! Would pumpkin be ok to substitute for the bananas? I have tons of canned pumpkin and my kids eat all the bananas before they can get ripe.

    1. You might have to use extra sweetener, but I don’t see why it wouldn’t work.

    2. Alanna says:

      It definitely works! I made a variation of this yesterday with pumpkin puree in place of the banana, maple syrup for my sweetener, and I included the “optional” mini chocolate chips (also used Canola oil). I think without the chips I would have wanted more sweetener like Katie suggested, but the flavor and texture were great! Thanks, Katie, for another yummy oatmeal recipe!

      1. Nina says:

        Thank you, Alanna, for posting after you have actually made them, rather than imagining how good they would be….very helpful. Convinced me to try them.

        1. Alanna says:

          You’re welcome!

        2. KK says:

          I agree. Too many of the comments on this site are from people who haven’t tried the recipes. I found these “cupcakes” to be too wet. I am a good cook and was skeptical of the water content from just looking at the recipe. I’d suggest cutting the water.

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