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Breakfast Oatmeal Cupcakes To Go

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Over 454,000 repins + 4 million page views. The popular recipe for healthy baked oatmeal cupcakes -- you cook just once and have a delicious breakfast for the entire month:


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

The official Chocolate Covered Katie Cookbook is finally available – and based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points plus!

oatmeal cupcakes to go

The 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 roommate, my mom, and five of my friends are all hooked!

oatmeal cupcakes to go

Never skip breakfast again.

Cook once, and you have a delicious breakfast for the entire 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.

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  • 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.


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|]

oatmeal muffins

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!

For more recipes, click here: Over 100 Healthy Oatmeal Recipes

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. Emmie says:

    For the liquid sweetener option, do you reduce the liquid to 1 1/3 cups or 2 1/3 cups? Reducing the liquid by a whole cup and a third seems like a lot for just 5T of extra liquid…

    1. Alanna says:

      Reduce by 1/3, so go from 2 2/3 liquid to 2 1/3. :)

  2. Emmie says:

    For the liquid sweetener option, do you reduce the water to 1 1/3 cups or 2 1/3 cups? Reducing the water by a whole cup and a third seems like a lot for just 5T of extra liquid…

    1. Yikes, giant typo! Thank you for catching that. It should have said to scale back BY 1/3 cup, not TO 1/3 cup. Seriously, thank you for noticing this.

      1. Emmie says:

        No problem! I have finals next week and am thinking of making these this weekend and keeping in the freezer as a quick finals breakfast/snack…. They seem perfect!

  3. I just made them and they’re delish. I removed 1c oats and replaced it with 1/2 quinoa, a few scoops of protein powder and 1/4c ground flax. I put in maybe 1/2c coconut flakes and some dark chocolate chips. REALLY GREAT.

    1. Rebecca says:

      Love this idea!

    2. Vicky says:

      Hi Jess, sounds great! I assume you used uncooked quinoa? And it really was “done” in 20 mins? Thanks for the idea!!

  4. Suzi says:

    I made these last night and they are awesome! I didn’t have any bananas so I used unsweetened natural apple sauce. I also added shredded unsweetened coconut, and bob red mills apple bits, as well as 2 tablespoons of cinnamon. I ate two last night after making them and then had another two for breakfast this morning. As always CCK to the rescue! These are Boss!

  5. mary says:

    I’m not seeing the print button – help please! Looks yum and I try not to miss breakfast – sets me up for a bad day of eating if I do. Thnaks!

    1. Print button is coming soon.

  6. This is such a great idea! I definitely want to try this and maybe add ground flax or chia seeds.

    Technically, I always skip breakfast, but that is because I don’t eat until 12 noon (I’m using an intermittent fasting protocol). 😉

  7. Kelley says:

    Katie – made this tonight and it came out great! Thank you so much – going to send some in my son’s lunchbox tomorrow. I really appreciate your recipes that can easily be made gluten free. I have a feeling we are going to be making this one often!

  8. Awesome Katie! A dream recipe for anytime too.;)

  9. Ananda says:

    This looks WONDERFUL!! I’m definitely one of the must-eat-breakfast types, but my school thinks otherwise. I guess it’s a mix of that and me not being a morning person.. For the most part I’ll go all day without eating until dinner because I don’t have the time to make a breakfast/lunch to-go in the morning. I’ll definitely have to try this one!!

  10. Bek @ Crave says:

    As a kid I went through a phase of not eating brekky cuz I wasn’t hungry, but now I always do. My brekkies weren’t balanced at all like they are now and usually it was just toast.

  11. Mallory says:

    In case anyone is curious, I used the Weight Watchers recipe builder to get the points+ on this recipe.

    With 1/4 cup + 1 Tbsp olive oil and chocolate chips: 4 PP
    With 1/4 cup applesauce and chocolate chips: 3 PP
    With 1/4 cup applesauce and no chocolate chips: 2 PP

    The points+ values remain the same if 1/4 cup extra of banana is used in place of applesauce or oil.

    Hope this helps someone else!

  12. Linda says:

    Hi Katie ~ this is my first happy post and plan to make these oatmeal cupcakes!
    I use Now Stevia powder from a bottle. I can’t find anywhere on the internet that tells me
    *how many teaspoons of stevia are in a packet so I can measure accurately.
    *Is the packet you recommend pure stevia?

  13. Ally says:

    Hi Katie!
    Love this post! I am craving zucchini walnut bread any ideas of a single serving?
    I just made your poka dot banana bread and healthy cookies are a huge favorite of my family! Thank you for all your inspiration and delicious recipes!!!
    Can’t wait for your cookbook!!!!!! When is it coming??????
    All the best!

    1. Thanks, Ally! I actually do have a recipe for zucchini bread in the cookbook… well, it’s chocolate zucchini bread ;). I will play around with it and try to make a regular (non-chocolate) version for the blog sometime!

      The cookbook is coming out in 2014. I will definitely post more info when I know! :)

  14. Ashley says:

    These are completely awesome, Katie!! I made a batch Thursday night, but I subbed applesauce for the banana (everyone in my house is just a much bigger fan of apple). I love them! They are especially awesome with a little peanut butter, which is how I ate mine. A new breakfast staple in my house! :)

  15. Andrea says:

    Not good at all. Even my husband, who is the oatmeal fan, refused to eat another one. They are like gummy bowls of oatmeal baked into a cupcake. I guess if you are looking to eat a bowl of oatmeal while you commute, this is your lucky day. Also they take WAAAY more than 20 minutes to bake. And yes, my oven is accurate, I have a fairly new pro range.

    1. T says:

      What a snotty comment. Did it ever occur to you that maybe you did something wrong making them? Cause other people, including me, have made them, yes in 20 minutes, and they turned out delicious. Oh wait no you didn’t do anything wrong because you and your oven are perfect.

      1. Andrea says:

        Haha. Have you considered anger management classes?

      2. Gina says:

        I don’t understand why someone not liking a recipe is snotty? I’ve seen comments like that before, and on another site that I’ve liked most of the recipes, I didn’t like one, and got all kinds of backlash about how my taste buds weren’t “evolved” enough to like healthy food. Huh? I just don’t get that. I read commrnts for opinions, and what good is an opinion unless it is honest? I did not find the comment snotty, and I like honest opinions so you know if you want to try something or not. It wasn’t an attack on Katie or her blog or anything else. She just didn’t like this, for goodness sakes. People have different tastes, and just because it is not the same as your own does not make it wrong or “snotty”!

    2. Alanna says:

      My oven is new, too, but every one is still just a bit different. Mine were a little soft on the bottom after 20 min. + 5 min. broiling, but I just baked a little longer and they still came out fine. If you don’t like a particular recipe it’s okay, but it seems unfair to blame differences in oven performance on Katie.

  16. Janel says:

    I love to send muffins with my daughter to daycare for breakfast and these looked perfect! I didn’t have any bananas, but I did have some canned pumpkin, so in it went! I upped the sweetener (a combo of agave and maple syrup because I ran out of agave…I was not very prepared! haha). I added some cinnamon (to up the pumpkin-pie-ish flavor), diced prunes (for the kiddo…they taste just like raisins when baked in muffins!), and shredded carrots because I am forever trying to sneak veggies into this kid! (She is 17 mos and very picky!) I am always looking for convenient things for myself to bring to work for breakfast too, and I think these will be perfect! They actually made way more than 24 for me, so I will have a huge stock in the freezer! Oh, I also used instant oats (because that’s all I had) and they came out great! I love your blog! (I made myself a chocolate frosting shot last night for dessert!) Thanks for another great recipe! :-)

  17. Erica says:

    How long do you think these will stay good without freezing them? Also, if I do freeze them, how long do you suggest in the microwave to thaw them out?

    1. Hmmm… 3-4 days? At least 3.

      I guess it depends on the wattage of your microwave. Maybe start with a minute?

      1. Erica says:

        Thanks!! I ate one for breakfast this morning, and for me, one is enough!! I have to freeze them because I will have leftovers FOREVER!! :) but they are YUMMY!

  18. Marie-Anne says:

    Hi Katie, I made these this morning and they’re fantastic! I didn’t have any bananas so I used pineapple instead (blended it smooth and used the juice as the sweetener instead of stevia), added raisins (instead of chocolate) and a touch of ground clove. My fiance didn’t realize that I had made them for our breakfasts and ended up eating half the batch before I had a chance to shoo him off. Thanks for the terrific idea!

    1. PJ says:

      How much pineapple juice did you use for the sweetener, or did you mix it with one of the other sweetener ideas?

  19. Sonja says:

    Katie, I made this recipes this morning. The whole time I was mixing it together I had to resist the urge to add an But, I stuck to the basic recipe and didn’t add any choc. Chips, nut, or such – except I used unsweetened apple sauce instead of oil.. I was a little concerned at first, but after the first muffin, I knew the recipe was a keeper! My husband was very cautious in testing them, but he agreed they were “pretty good”. Next time I’ll add chopped walnuts and dried cranberries! Thanks Katie :)

  20. Arin says:

    I made these with maple syrup and ate them for dessert on a cold night. Yum!

  21. Sasha says:

    I NEVER skip breakfast! It would be almost impossible considering I usually wake up hungry!

    And these look awesome! I would have to substitute the banana (ew) with maybe applesauce or pumpkin puree but thats not a problem. These would definitely make a great portable breakfast for busy mornings or 1 would be a great healthy snack during the day (probably how I will eat them most).

    I’ll be trying these soon!

  22. These look delicious! Definitely going to make them as an alternative to cooked oatmeal each day.

  23. Wendy says:

    I made these with vanilla protein powder for my husband and he’s in love! :)

    I took out the chocolate chips and added a tablespoon of cinnamon, since he’s on a strict diet for his exercise program.

  24. Wendy says:

    Oh, and they’re great microwaved for about 20 seconds. Then I put Nutella on top and it gets warm and melts. Yum!!!

  25. Anonymous says:

    Hi Katie, ~Here’s a repost ~
    Hoping someone can help me with these 2 questions.
    I use Now Stevia powder from a bottle. I can’t find anywhere on the internet that tells me
    *how many teaspoons of stevia are in a packet so I can measure accurately.
    *Is the packet you recommend pure stevia?
    Thanks so much. Cheers!

    1. Unfortunately, I can only recommend NuNaturals. One packet is 1/2 tsp of NuNaturals powder or 1/64 tsp pure extract powder.

  26. vicki says:

    I have a similar recipe I modified to make “Oatmeal on the Go” muffins for my kids who have tons of allergies. My recipe makes a cakier looking muffin but still only uses oats/oat flour, let me know if you’re interested! Happy to share…

  27. patty says:

    I made these and they are delicious! thanks

  28. Just wanted to let you know I’ve been eating these for breakfast AND for late-night snacks, just barely heated back up and topped with a generous dallop of sunbutter. 😀

  29. Julie and I made these the other day, and they are fabulous! Perfect for packing into lunches when we know we’re going to be on campus for an entire day, and they are great for a pre-workout snack if we get the munchies close to practice time. Instead of using coconut oil, we used peanut butter and they turned out quite well! :) thanks for the recipe!

  30. Miranda says:

    These are SO good, I had to comment! I made mine with walnuts and shredded coconut and am ABSOLUTELY addicted…..they’re so satisfying, tasty and convenient, and fill me right up!! AND I feel great about the whole grains!!! LIFE CHANGING :-)

  31. Michelle says:

    Hot out of the oven and I can’t wait to try them. I’m also going to try them with applesauce for my mom who is allergic to bananas. I love your site and am always sharing with anyone who will listen. Thanks!

  32. Nikki says:

    You have the most amazing recipes! I especially love the ones with oats. I”m always looking for new ways to eat my oatmeal and make breakfast items more interesting. Thank you for being so awesome! :)

  33. Katie,

    I made a similar recipe to this this morning, except I used almond milk as the base liquid for the recipe. Threw in some other ingredients like Chia Seeds & flax, just because I am sick and am trying to pack in as much extra nutrition as possible! I will let you know how they turn out because I saw in an earlier post that someone asked about why you chose to use water over milk.

    By the way, keep up the good work on the recipes and on your blog. I am about 6 months into my blog, so I still have a long way to go to build readership and content. I’ve been following you for about a year now and love what you have to say. I never realized how much criticism is out there in the blogging community, but I commend you for continuing to do what you love! I always have to remind myself that there will be always be differing opinions on what looks good, tastes good, and what is good to read – so I really respect your ability to push all of that aside and just do what you love.


    1. Thank you so much, Janina. And good luck with your blog. I will have to check it out!

  34. Katie says:

    Making these as we speak, can’t wait to try them! Did have a question though, how do you recommend reheating if frozen? I figure I’ll eat half this week for breakfast but I know there will be leftovers!

    1. Katie says:

      And no I don’t ever skip breakfast! Pretty sure I would die! :-)

    2. Alanna says:

      I always just move one from the freezer to the fridge at night, and then there’s one thawed and waiting for me in the morning. :) But if you forget, maybe try 2 1/2 – 3 minutes on defrost? I think that’s what worked for me before.

  35. Nikki says:

    Hi Katie :)

    I just wanted to let you know that I used quick oats and they turned out just fine! Delicious! Thank you for sharing your recipes! You’re really helping me maintain my New Years resolution!!!

  36. Marilee says:

    This was a new kind of recipe for me. I love the smell of the coconut oil ( why is it hard?). I put it together the same way I make oatmeal cake…pour the measured boiling water over the oatmeal while putting the rest together. I’m not sure if it changed the texture but I did get three doz. muffins. I didnt want to buy sugar substitute so I added 1/3 cup brown sugar and two heaping teaspoons of cinnamon and a handful of Craisins. Very good!

  37. Janet says:

    These were so delicious, I had a very difficult time limiting myself to two.
    Thank you, Katie.

  38. Sue says:

    Just made these the other day and we both loved them. Changed things a bit this time – used Agave instead of packets. And different nuts, fruits, and they are still great. I don’t think we will get tired of these for awhile since I can play around with the insides 😉

  39. Tammy says:

    I made these muffins, they are great but I like my oatmeal a little sweeter. When I’m eating at home I put a little dab of butter & a Tbsp of maple syrup on top, microwave & they are like eating cake! Next time I make them I will just add extra sweetener & chocolate chips! Thanks for all the great recipes!

  40. Alaina says:

    Katie! I’ve made a couple of your recipes, but this is my FAVORITE. I love oatmeal for breakfast, and these are dense, delicious, filling and PERFECT (especially with some peanut butter as “frosting” ;)). I used unsweetened vanilla almond milk instead of water and 2 tbsp agave syrup. YUM! I froze most, and left a couple on the counter to tempt me until the next day’s breakfast. Thank you.

    ps, All I had to do was tell people about this at work, and they all wanted the recipe!

  41. Chelsea says:

    Hello, Thanks for your recipies, I love these, they make my mornings so much easier. I’ve noticed that you use the NuNaturals Stevia packs in quite a few recipies, and I’m just wondering how much stevia that works out too. I have a jar of stevia, and have to measure it with a spoon and I never know how much to use so usually stick with the liquid sweetener options but would like to try using stevia.

    1. I can only recommend NuNaturals stevia. One packet is 1/2 tsp of NuNaturals powder or 1/64 tsp pure extract powder.

      1. Chelsea says:

        Thank you for your reply. :)

  42. ElizaJane2013 says:

    These are in the oven right now! :) I added walnuts and dried cranberries along with the chocolate chips. I also used a mixture of bananas and apple sauce. My sweetener of choice was maple syrup. The batter tasted so good! Thank you so much for the recipe. I have an 8 o’clock biology class and needed something easy to take with me.

  43. Jenna says:

    Katie, I live in a rather complicated household between 3 vegetarians of various levels, one of whom is also gf, a gf with very sensitive celiac, someone who doesn’t eat vegetables etc. Your blog has so many great ideas and last night we made this recipe. They were so tasty and quite easy. We put in a bit more chocolate than you list, so I don’t know how healthy they were, but people had them for breakfast. Our house is not good at breakfast and we hope these tasty little cakes will help with that. Thank you for your fabulous recipes.

  44. Pamela Hope says:

    Since coconut is a solid, do you melt it down to use in this recipe. Or do you measure it out and use it in solid form?

    1. Liquid form. Haha I live in Texas so it’s usually liquid to begin with ;).

  45. KJ says:

    Katie, I made a half-batch of these yesterday. I was a little worried that I wouldn’t like them, and I worried that if I didn’t like them, I’d be forced to throw them out.

    I had two for breakfast with my tea this morning.

    They were OUTRAGEOUSLY good! Thank you, thank you, thank you! I still have a ton of bananas (bought 11 ripe bananas from the “damaged” fruit area for $1.49!) and plan to make the rest of the batch tonight & freeze.

    Thanks for sharing!

  46. Elena says:

    How much (in grams or something alike) is one stevia packet? I’m always really confused haha. Thanks a bunch!

    1. I can only recommend NuNaturals. One packet is 1/2 tsp of NuNaturals powder or 1/64 tsp pure extract powder.

  47. Dee says:

    These look delicious. And, they’re wheat free. Thanks!

  48. Jamie says:

    Hi Katie!

    Thankyou for the awesome recipe! Just took these out of the oven and they smell fantastic! Quick question and I apologize if this is a repeat question but once frozen, how long do you usually reheat these for?


    1. Depends on your microwave and also how cold your freezer settings are.

  49. Paula says:

    Hi K-
    Stumbled across your website while looking for a way to slow-cook steel cut oats. I am so inspired by your recipes, using healthy things to make yummy things. We are a family that loves sugar, and I love that you provide recipes with low-sugar, no sugar and sugar substitutes!

    It was great fun reading through your blogs. Thanks for sharing your food philosophy; you are my food “soul-sister!” Keep up the great work!