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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
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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
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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!

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
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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
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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 (118)
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

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4.86/5 (118)

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Published on January 8, 2013

Meet Katie

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

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Reader Interactions

1259 Comments

Leave a comment or reviewLeave a rating
  1. Renee says

    I just made these! Took out 3/4 cup of oats and added coconut, walnuts and carob chips. Added a tsp of baking powder. They are sooooo good!

  2. Melissa says

    For rolled oats, do you use quick oats or old fashion? And could u give a estimate as to how many bananas is 2 1/2 cups mashed?

  3. Leslie says

    This recipe sounds and looks wonderful. I was wondering though, since the min-chocolate chips are optional in the recipe…are those figured into the nutritional info? I am doing Weight Watchers, so does the 2 points per cupcake (muffin) include the chocolate chips?

  4. pat says

    For the oatmeal muffins can I use Olive oil vs vegetable oil? Trying very hard to lower my cholesterol and need to take 2 T. Olive oil per day. Thanks

  5. Beth says

    These look amazing except for one small problem. I am deathly allergic to bananas and all alternative sweeteners, including stevia cause me serious gastric distress or migraines. Is there something I can use in place of the bananas and can I use honey instead of stevia or agave?

    • Safina says

      Applesauce or canned pumpkin/pumpkin puree can be used instead of the banana, but you might need to up the sugar a little bit. Another commenter also had success with carrot puree. Also, honey can be used instead of the stevia.

  6. Diane says

    A good sub for oil in baking is no sugar added applesauce. No need for added fat and evr n the “healthier oils” are 100 percent fat….

  7. Shannon says

    Hey there! I just made these and they are awesome!!! I used the coconut oil, added 1 cup of coconut and used 5 tablespoons of honey as my sweetener 🙂 Thanks for the recipe!

  8. Nancy says

    These look delish! But I cannot find the ‘print’ button so only the recipe prints. :-/ I’m sure it’s here somewhere!

    • Unofficial CCK Helper says

      To print, highlight just the recipe itself, then right-click “copy;” then open a new Word document and right-click “Paste.” You can then name and save the document, and file it in a CCK Recipe folder. You can then print easily from there.

  9. Diana says

    Just made these and forgot the water, oops! I used maple syrup, was a little long on mashed bananas and added 3 eggs for some extra protein and omega 3s, and didn’t miss the liquid. Maybe mine are a little chewier than yours since the oatmeal didn’t steam? I also sprinkled in some ground almonds, a bit of cinnamon and Trader Joe’s chocolate chunks. Next time I’ll do the same, but will try adding just 1c almond milk, see if I can get some calcium in there. All delicious, I hope my kids like them!

  10. Marsha McNeese says

    I remember some years ago everyone was anti-coconut oil, but now it’s back in favor. Can you buy it at a regular grocery?

  11. Lisa says

    Just made these. Made a few changes. I used non-fat milk instead of water. I only had 2cups of banana, so I tossed in some finely chopped apple (skin on). Added 1tsp. Of cinnamon as well. I used quick oats and baked at 350 degrees for 30 mins.

    They are AWESOME! Thanks for a great addition to my breakfasts!

    • Dchuey says

      6 medium size bananas will give you around the 2 1/2 cups needed.
      I mashed them up with a potato masher and measured it out. I was a littke short, so I added a little applesauce, as someone posted.

  12. Denise says

    Made these this morning (subbing homemade applesauce for the banana because my kids are crazy). I added in some ground flax seed, chopped nuts and dried cranberries. These are really good and not too sweet. I liked the really moist/oatmeal like texture and putting them under the broiler for a minute or so really made it tasty!

  13. Bea says

    I see the recipe calls for bananas; I would love to try these except I’m allergic to bananas. What is a good substitution for bananas?

  14. Pamela says

    You may already have had someone let you know this but just to be sure…I was curious if these were really 2 WW PP+ so took the time to entire it into the WW Recipe Builder. This recipe actually is 3 PP+ for one muffin without any add ins (such as the chocolate chips, nuts, coconut, etc.) and made with stevia. If you add the 2/3 cup of mini chocolate chips, it brings it to 4 PP+ per muffin. That is still not bad but it is not the same as thinking they are only 2 PP+ . Just thought I’d let you know! Thanks for sharing the recipe; they look delicious and I can’t wait to try it out!

  15. Phoenix says

    I have a vegan friend coming to stay a few days. I know NOTHING about vegan cooking. Would these qualify as vegan? They look really good. I’m retired, so I don’ t need anything “on the go,” but I would like some variety in my diet. Thanks! And i’ve “liked” you on Facebook as well.

  16. Shannon says

    May these and they were wonderful. My bananas were not quite ripe enough so I put the liquid ingredients in the blender and it mixed great with the dry. Thanks for the recipe.

  17. Tania Thompson says

    Oh my gosh, Katie, this is amazing! It’s still piping hot but I couldn’t resist…they’re so good. My favourite oatmeal is banana chocolate chip so this recipe was ‘meant to be’ for me. I skipped all the sugar and stuck with the essentials (banana and mini dairy free chocolate chips) – and the results are perfect.

    Thank you so much for your wonderful recipes. I’ve made several and this is the 1st I’ve commented on. A keeper!

  18. Greta says

    Hi. Can you tell me what else I can put in them besides the banana? They sound amazing but bananas are a big ‘no no’ on my eating plan right now. Thanks.

  19. Melissa Stone says

    Just made the baked outmeal cupcakes and added to the recipe, 1 T Cinnamon, 1/2 c. coconut and 1cup of Vi Shape Protein Shake mix…..AMAZING!

  20. Mary Lou Stilwell says

    Is there a link for a printer-friendly version of this on your site? I tried to drag and re-post but it didn’t work.

    Thanks; these look amazing.

  21. Jean says

    These are yummy!! Took them to work my peeps love them. They are so filling and good for you!! Not a morning breakfast eater, but these were easy and quick!!

  22. Tonya Shultz says

    My husband is allergic to bananas so I substituted applesauce and they turned out great, all my coworkers loved them also! Thanks for the great recipe!!

  23. Juli says

    Tried the recipe this morning. My husband loved them. I used raisins instead of chocolate chips (he can’t eat chocolate) and 1 1/2 t of cinnamon. Baked at 380 degrees for 20 minutes. Perfect. Thanks for the recipe.

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