Get two new free healthy recipes each week. Sign Up

Breakfast Oatmeal Cupcakes To Go

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!) https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/ @choccoveredkt
pin-it

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!”

You May Also Like: Here’s What I Eat In A Day.

oatmeal cupcakes to go
oatmeal cupcakes to go
pin-it

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!

Leftover Oats? Make Oatmeal Muffins – Healthy & Whole Grain

Above is a video of the pumpkin version being made – If you love pumpkin, be sure to check out that flavor too!

Chocolate Covered Katie Breakfast 2019
pin-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.

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 Try These Vegan Brownies – NO Crazy Ingredients

Breakfast Oatmeal Cupcakes To Go - You cook just ONCE and get a delicious breakfast for the entire month
pin-it

You can also turn the recipe into Chocolate Chip Breakfast Squares!

Pin it now to save for laterPin Recipe

Breakfast Oatmeal Cupcakes To Go

4.86/5 (122)
Total Time 25 minutes
Yield 24 – 25 cupcakes

Ingredients

  • 5 cups rolled oats
  • 2 1/2 cups over-ripe mashed banana (For substitutions, see nutrition link below)
  • 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 + 1 tbsp coconut or veg oil (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 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 Oatmeal Cupcakes Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Breakfast Ideas

Overnight Oats Recipes, 15 Different Flavors

Overnight Oats – 15 NEW Recipes!

Peanut Butter Baked Oatmeal

Peanut Butter Brownie Baked Oatmeal

blender muffins

Flourless Blender Muffins

healthy banana bread

Healthy Banana Bread

Vegan Banana Chia Pudding

Chia Pudding – 5 Recipes

Super Healthy Banana Muffins

Banana Muffins (The Best Recipe)

Trending Recipes This Week:

healthy chocolate chip cookies

Healthy Chocolate Chip Cookies

Cookie Dough Dip

Healthy Cookie Dough Dip

(The original version of the internet famous recipe!)

Who Is Chocolate Covered Katie?

hello-breakfast-recipes.png

More About The Cookbook

4.86/5 (122)

Rate this recipe

Published on January 8, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

1260 Comments

Leave a comment or reviewLeave a rating
  1. Eating 4 Balance says

    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! 🙂

    • 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)

      • 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. 🙂

        • 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!!!

        • Denise says

          My breakfast is usually 26 oz of V8 tomato juice, followed by a breakfast sandwich at about 9 am this allows me to take my morning meds as soon as i get up.

      • 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.

  2. 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)!

    • 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…

    • Candie says

      I’m in a freezer group and I was assigned breakfast this month. I happened to come across this recipe and had the basic ingredients. Oats, honey, applesauce, flax seed, walnuts and cranberries.
      I love bananas but I did not use them.
      They are in the oven now…
      I’m so glad you mentioned they freeze well, because that’s the goal of our group…easy, quick foods.

  3. 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.

  4. 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!

    • chocolate-covered katie says

      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 ;).

    • 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.

      • 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.

        • 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! 😉

          • 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.

          • 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. 🙂

    • 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.

      • 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!

        • 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!

          • 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.

    • 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.

  5. jaime @ sweet road says

    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!

  6. 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!

      • 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!

  7. 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?

  8. 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.

  9. 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.

  10. 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!

    • Dawn says

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

  11. Mea Culpa says

    I HATE YOUR NEW FUCKING FONT!!!!!!!! YOU ARE NOT POST-PUNK KITCHEN OR ISA! STOP TRYING TO MAKE IT HAPPEN; IT’S NOT GOING TO HAPPEN!

      • Chocolate-Covered Katie says

        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.

    • 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.

    • 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.

    • Trish @ MyBigFatBundt says

      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…

      • 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

      • 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.

    • 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.

  12. 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!

    • 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.

  13. 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.

  14. 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!

  15. The Life of Clare says

    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.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes