With these healthy and portable chocolate breakfast oatmeal cupcakes, you cook just ONCE and get a delicious breakfast for the entire month!
These healthy breakfast cups are great for meal prep!
The original, non-chocolate version of the oatmeal breakfast cupcakes is one of my most popular recipes… maybe even the most popular recipe on my entire website.
It went viral one day about two years ago (such a crazy day when that happened) and has been a huge reader favorite ever since, currently with over 1 million facebook shares and counting!
Here’s The Original Version: Breakfast Oatmeal Cupcakes – Reader Favorite Recipe
I’m not sure why it’s taken me over two years to come out with a chocolate version, but better late than never, right???
These breakfast cupcakes to go are an easy and nutritious recipe loved by both kids and adults.
Just like the original version, they can be vegan, dairy-free, gluten-free, oil-free, and even sugar-free.
They are perfect for an on-the-go breakfast or portable snack, and you can customize the basic recipe by adding in whatever you have on hand, such as shredded coconut, chopped walnuts, or a generous handful of mini chocolate chips!
Also Try These Easy Cinnamon Rolls – Just 4 Ingredients
Serve them with a fruit smoothie or this Whipped Coffee Recipe for a quick and easy breakfast.
Leftovers can be stored in the fridge for a few days, or you can also freeze leftover chocolate breakfast oatmeal cups for up to a month, so you’ll always have a healthy breakfast on hand.
Chocolate Breakfast Oatmeal Cupcakes
Ingredients
- 2 1/2 cups rolled oats
- 1 1/4 cup mashed over-ripe banana (or sub roasted sweet potato)
- 1/4 cup pure maple syrup or honey, or pinch uncut stevia
- 2/3 cup water (and an additional 1/4 cup if using stevia)
- 2 1/2 tbsp oil, nut butter, OR more banana
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- 1/4 cup cocoa powder
- chocolate chips as desired, and feel free to add nuts or chia seeds, raisins, shredded coconut, etc.
Instructions
- *Feel free to double the recipe! Preheat your oven to 380 F. Line 11-12 cupcake tins. In a large bowl, mix together all dry ingredients. In a separate bowl, whisk together all wet (including banana). Stir wet into dry, then pour into the liners. Bake 21 minutes, then don't open the oven door but turn off the oven and let the cupcakes sit in the closed oven an additional 10 minutes. Let cool – If you don't eat the cupcakes until the next day, the flavor will intensify and the liners will also peel off much more easily. Store leftovers in the fridge for up to a week, or freeze for up to 2 months.View Nutrition Facts
Notes
Have you made this recipe?
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vmm says
I’m just wondering why you’d want to refrigerate these? or is that only for long term storage? I’m just thinking a couple days would be fine unrefrigerated…?
Laura says
I made these, but when I calculated the calories in my fitness pal app, I am getting more calories on your recipe and I even used applesauce instead of oil! Any ideas why this would be?
Shannon Daberkow says
How much applesauce did you use?
Fatima says
Hello ^^
A very important question!!!!
Why your chocolate chips dont melt on the oven???? Because mine does!!! And it doesn’t look good 🙁
Jason Sanford says
I’m not sure what type of chocolate you are using, but chocolate chips are not supposed to melt in the oven. Think of chocolate chip cookies.
Srividya says
I tried your chocolate oats breakfast cupcakes and it came out really well. My daughter liked it a lot. I substituted dates syrup for the maple syrup. Next time I plan to add 50gms protein powder and reduce oats to 150gms..Will let you know the outcome. Thanks
Juli says
What is uncut stevia?
Also any subs for banana? On an anti candida diet and can’t have bananas or apples.
Jason Sanford says
https://chocolatecoveredkatie.com/2018/10/22/pumpkin-oatmeal-breakfast-cupcakes/ 🙂
Uncut stevia just means it doesn’t have any other ingredients except stevia extract (so no maltodextrin, erithritrol, etc.). You can use the sugar equivalent of any stevia though – you’d just need to use more than a pinch if it’s cut with other ingredients to have it measure more like sugar.
Suzanne says
I absolutely love these. So easy to make, and easy to grab on the go with busy children! Thank you for sharing!
Chanuli says
Hi Katie! These were amazing and tasted so good. Thank you so much!
Belinda says
hi,
the nutritional stats on this look great, however, with the subs you have listed, i would like to know which ones you used to calculate the nutritional values.
Thank you!
Kristen LaMagno says
I have been making these for quite a few years, and even bake them for my students before they take the SAT so they have a healthy breakfast that will “stick to their ribs” for the long testing period. They always want more! More! More!