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Chocolate Breakfast Oatmeal Cupcakes – To Go!

Chocolate Breakfast Oatmeal Cupcakes – You cook just ONCE and get a delicious breakfast for the entire month!

You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe loved by kids and adults: https://chocolatecoveredkatie.com/ @choccoveredkt

The original, non-chocolate version of these wholesome 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 500,000 facebook shares and counting!

Here’s the viral version: Breakfast Oatmeal Cupcakes – Reader Favorite Recipe

 

You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe loved by kids and adults: https://chocolatecoveredkatie.com/ @choccoveredkt
chocolate breakfast cupcakes

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 & 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!

You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe loved by kids and adults: https://chocolatecoveredkatie.com/ @choccoveredkt
oatmeal cupcakes recipe

You cook just ONCE and get a delicious breakfast for the entire month - Easy & nutritious recipe loved by kids and adults: https://chocolatecoveredkatie.com/ @choccoveredkt

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Chocolate Breakfast Oatmeal Cupcakes To-Go

Chocolate Breakfast Oatmeal Cupcakes – To Go!

Total Time: 30m
Yield: 11-12
Print This Recipe 4.77/5
Chocolate Breakfast Oatmeal Cupcakes - To Go!
4.77/513

Ingredients

  • 2 1/2 cups rolled oats (200g)
  • 1 1/4 cup mashed over-ripe banana (300g)
  • pinch uncut stevia OR 1/4 cup pure maple syrup or honey
  • 2/3 cup water (+ 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 (20g)
  • 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.

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4.77/5 (13)

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Published on May 12, 2016

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

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Reader Interactions

36 Comments

Leave a comment or reviewLeave a rating
  1. Marina @ A Dancer's Live-It says

    Better late than never is right! 😉 I always make the original version and they’re awesome to take to work for the brunch shift, but this chocolate upgrade will make work even more pleasant 🙂 Thank you for sharing Katie!!

    5/5

    5/5

  2. Jacque says

    Could I sub applesauce or pumpkin purée for the banana? We aren’t fans of them in baked goods in this house but we love oats and these look great!

  3. Rebecca says

    I’ve enjoyed your original version. I can’t imagine adding chocolate would make these anything more than amazing! 🙂 Thanks for the recipe.

  4. Cassie says

    Just watch me eat the whole batch of these cupcakes right after they come out of the oven. I swear, if I make them, that is EXACTLY what will happen.

    5/5

    5/5

  5. Bites for Foodies says

    I can’t even keep track of how many baked oatmeal recipes I have on my Blog. I make something similar for the kids and they devour them (me too!!). They’re healthy yet there’s just something so decadent and rich about them!!!

    5/5

    5/5

  6. Miriam Turner says

    Hi Katie, whilst this recipe looks fantastic, I did a quick calculation and I got a calorie count of 112 calories per cupcake (when 12 are made in a batch) and this wasn’t even including chocolate chips!
    Are you sure the 84 cal you stated is correct?
    Thanks

  7. Cynthia says

    Is there a way to make these a little less banana-y? The banana flavor seems to overwhelm them for my taste.

  8. Libby says

    Cute that you think it is possible to bake and not taste test until the next day! This is literally an impossibility in my world!

    • Jackie Yap says

      Made these with quick oats..it turned out moist and not too sweet..yummy! Added chia seeds and raisins too.

      4/5

      4/5

  9. Cheré Esterhuizen says

    Hi, can I use brown sugar instead of stevia or honey? And peanut butter as a nut butter substitute?

  10. Emily says

    These are delicious! I keep them in the freezer and microwave as needed. Brought them with me on a recent family beach vacation and they helped start my day off on the right foot. Thank you!

  11. 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…?

  12. 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?

  13. 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.

  14. 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

  15. Suzanne says

    I absolutely love these. So easy to make, and easy to grab on the go with busy children! Thank you for sharing!

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