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On-The-Go Breakfast Oatmeal Trail Mix Cupcakes

Featured by Fitness Magazine - customizable ”breakfast” oatmeal cupcakes from @choccoveredkt, Great on-the-go fuel on rushed mornings + Can be frozen for later. Full recipe: https://chocolatecoveredkatie.com/2015/01/08/go-breakfast-oatmeal-trail-mix-cupcakes/

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Exactly two years ago…

Two years ago, I published what is now the #1 most viewed recipe on my entire blog.

To date, the post has gotten over 450,000 facebook likes and almost 130,000 repins, with more people writing in every day to say how much they love the recipe!

So today seemed like the perfect time to debut these portable trail mix breakfast cupcakes–chock full of wholesome ingredients, just like the famous originals. These cupcakes can easily go in a lunchbox, and their fiber will keep you full for hours!

cranberry cupcake

cranberry cupcake

And, just like the originals, they are egg-free, dairy-free, gluten-free, and can be oil-free and sugar-free as well.

Featured by Fitness Magazine - customizable ”breakfast” oatmeal cupcakes from @choccoveredkt, Great on-the-go fuel on rushed mornings + Can be frozen for later. Full recipe: https://chocolatecoveredkatie.com/2015/01/08/go-breakfast-oatmeal-trail-mix-cupcakes/

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On-The-Go Breakfast Oatmeal Trail Mix Cupcakes

Makes 11-12

  • 2.5 cups rolled oats
  • 1 1/4 cup over-ripe mashed banana OR applesauce
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/16 tsp uncut stevia OR 2 1/2 tbsp pure maple syrup, agave, or honey
  • 1/2 cup dried cranberries or cherries or raisins, chopped small
  • 2 tbsp wheat germ or flaxmeal (or oat bran)
  • 1 1/3 cup water (If using the liquid-sweetener option, scale water back by 3 tbsp)
  • 1 1/2 tbsp oil OR more applesauce
  • 1 tsp pure vanilla extract

Preheat your oven to 380 F, and line 11-12 cupcake tins. Combine all dry ingredients in a large mixing bowl, and stir very well. In a separate bowl, whisk together all liquid ingredients. Mix wet into dry, then pour the batter into the cupcake liners and bake 21 minutes. Broil 3 additional minutes, then let cool. If you let them cool overnight, they will no longer stick to the liners. Leftovers can be refrigerated or frozen and reheated.

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Published on January 8, 2015

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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48 Comments

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    • A H says

      There wasn’t a print function for some of the older recipes, so what you do is hi-light just the recipe itself, right-click copy; then open a new Word document, right-click paste and save that document. You can print from there.

  1. Amanda says

    Just made these and used pumpkin instead of the applesauce — added 15 drops of stevia. I used pumpkin pie spice blend and added raisins; didn’t add the extra oil. They turned out great!

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