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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 
featured on The 
Today Show, CNN, 
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Huffington Post, and 
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. 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.

  2. 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?

    Thanks!

  3. 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!!

  4. Nikki @ The Road to Less Cake says

    They look super tasty.

    I never skip breakfast now. I used to when I was a teenager. If I don’t have breakfast I’m likely to have a migraine attack later in the day.

  5. Allison @ Life's a Bowl says

    I have to start the day on a sweet note and eat breakfast or else I turn into a hangry girl 😛 Cupcakes for breakfast are definitely a sweet way to start the day!

  6. 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!

    • 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.

    • 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.

  7. 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
    alyssa

  8. 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.

    • 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!

      • 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.

        • 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.

    • Jas says

      Emilie, you are a GENIUS!!! It would be delicious in like a banana blizzard smoothie, kind of like broken up ‘choc chip cookies’ maybe? YUM!!!

  9. Frankie says

    This sounds amazing! I could NEVER skip breakfast, and I’m in high school! On the weekends, I usually make baked oatmeal and on the school days I prep my breakfast the night before to ensure I will eat a healthy, yummy breakfast. My brain needs it! Lately I’ve been blending a lot of CCK “banana bread in a bowl” and “gingerbread cereal pudding,” putting it in the fridge overnight, and nomming in the morning.
    🙂

  10. Sandra says

    Just made a batch of these and I couldn’t wait until breakfast to sample the first one. Very yummy! I added dark chocolate chips, cranberries, pecans and coconut.

  11. Alanna says

    Love this idea! I’ve been quadrupling the boatmeal recipes and baking in mini loaf pans to freeze ahead, and normally eat 1/2 of one for breakfast in the mornings. I almost never wake up hungry, but since I know it’s not good to skip breakfast I make myself eat something small (as if I need to be coerced into eating banana boatmeal!) and then have a snack mid-morning. If I know it’ll be a while until lunch, I top with PB so it’s more filling. The cupcake idea sounds great, though!

  12. Karen says

    I’m also interested in using honey for this receipe. Also, what might be a good substitution for the rolled oats? We are eating more Paleo and I’m wondering about what type of nuts and how to prepare them.

  13. Maria says

    Oh Katie, I have been making these for months using your boatmeal recipe as the base. They are a HUGE hit with my family!

  14. Ana says

    I never skip breakfast, but I usually don’t eat it until about an hour after I wake up when I get to work. And it’s never really traditional breakfast food.

    YOU KNOW WHAT WOULD BE AMAZING (caps locks completely necessary to show my excitement)??? Carrot cake oatmeal cupcakes!!! I try to eat veggies at every single meal and that might be a fun new way to do that. 🙂

  15. anonymous says

    these are awesome! made them tonight substituted 5 tablespoons of honey for the stevia and added a 1/2 tsp cinnamon…i can’t wait for morning so i can eat more!!

  16. [email protected] says

    Great Recipe! I am a nurse and head into work at about 4:30- 5:00 most mornings. I HATE an empty stomach but, it’s hard to eat that early. These will be good to grab and enjoy a little later in the morning. A much healthier choice than some of the things I usually find myself swallowing in a hurry. Thanks so much for sharing 🙂

  17. Joanne @ A Nicer Choice says

    I have GOT to make these. I bet they would make a great snack for the kids too.

    I always skip breakfast and just drink lots of coffee. No wonder I used to feel rubbish. Now I always try to have a good breakfast, usually oats or tofu scramble

  18. Lauren @ Oatmeal after Spinning says

    How adorable (and genius)!! I love these and will DEFINITELY be making them. Whenever I have to take breakfast to go, it’s usually some overnight oats in a jar, but these are probably just as filling.
    I never, ever skip breakfast. It’s my most favorite meal of the day!

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