Why You’ll Love Breakfast Oatmeal Cupcakes To Go Recipe

These oatmeal cupcakes are incredibly versatile, offering endless flavor variations, and they’re perfect for those busy mornings when you need a quick, healthy meal. With simple ingredients, they are vegan, gluten-free, and easily customizable to fit your taste preferences. Just bake once, and you’ve got breakfast for weeks!

Ingredients

5 cups rolled oats
2 1/2 cups mashed banana (or a banana-free version)
1 tsp salt
5 tbsp pure maple syrup, agave, or honey (or stevia equivalent)
2/3 cup mini chocolate chips (optional)
2 1/3 cups water (increase to 2 2/3 cups if using stevia)
1/4 cup oil, nut butter, or additional banana
2 1/2 tsp pure vanilla extract
Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, raisins, dried fruit

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 380°F (193°C) and line 24-25 cupcake tins.
In a large mixing bowl, combine all dry ingredients and stir well.
In a separate bowl, mix all wet ingredients (including mashed banana). Stir to combine.
Add the wet mixture to the dry ingredients and stir until fully combined.
Divide the batter evenly into the prepared cupcake tins and bake for 21 minutes. Optionally, broil for 1-2 minutes to brown the tops.
Let the cupcakes cool overnight to prevent sticking to the liners.

Servings and Timing

Servings: 24-25 cupcakes
Total Time: 25 minutes (plus cooling time)

Variations

Banana Bread Flavor: Add a teaspoon of cinnamon and mix in chopped nuts like walnuts or pecans.
Chocolate Chip Peanut Butter Cup: Replace the oil with peanut butter and add chopped peanuts.
Coconut Cookie Dough: Use coconut oil and stir in shredded coconut for a tropical twist.
Cinnamon Raisin: Add cinnamon to the batter and fold in raisins for a classic flavor.

Storage/Reheating

Storage: These cupcakes can be stored at room temperature for up to 1 week or refrigerated for longer freshness.
Freezing: You can freeze the cupcakes for up to a month. Just pop them in the microwave for an instant breakfast.

FAQs

1. Can I use a different sweetener?

Yes, feel free to substitute with stevia or another preferred sweetener, adjusting the quantity as needed.

2. Can I make these cupcakes without bananas?

Yes, use applesauce or extra nut butter as a substitute for the banana.

3. Can I add protein powder to the recipe?

Yes, adding protein powder is a great way to increase the protein content of these cupcakes.

4. How long do these cupcakes last?

They will last for up to a week at room temperature or up to a month in the freezer.

5. Can I use gluten-free oats?

Yes, you can use gluten-free oats if necessary.

6. Can I make these cupcakes nut-free?

Yes, substitute the nut butter with a seed butter like sunflower seed butter to keep them nut-free.

7. Are these cupcakes suitable for kids?

Yes, they are a great healthy option for kids, and you can adjust the flavors to their liking.

8. Can I use other dried fruits instead of raisins?

Yes, dried cranberries, apricots, or figs would also work well.

9. Can I use old-fashioned oats instead of rolled oats?

Yes, old-fashioned oats will work, though the texture may be slightly different.

10. How do I reheat these cupcakes?

To reheat, just microwave them for about 30 seconds to 1 minute or until warmed through.

Conclusion

Breakfast oatmeal cupcakes are an easy, healthy, and delicious way to start your day. With customizable flavors and the option to make them ahead of time, these cupcakes are perfect for busy mornings. Whether you’re packing them for work or enjoying them at home, these oatmeal cupcakes are a great, wholesome choice for breakfast.

Breakfast Oatmeal Cupcakes To Go: A Healthy and Portable Morning Snack

Print Recipe

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These Breakfast Oatmeal Cupcakes are the perfect healthy, portable breakfast for busy mornings. Packed with wholesome oats, bananas, and optional add-ins like chocolate chips and nuts, these cupcakes are easy to make, freeze well, and offer a nutritious start to your day.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 24-25 cupcakes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Instructions

Preheat oven to 380°F and line 24-25 cupcake tins.
Mix dry ingredients in one bowl and wet ingredients in another, then combine.
Pour batter into tins and bake for 21 minutes. Optionally broil for 1-2 minutes.
Let cool before eating or freezing for later.

Notes

Customize with different add-ins like nuts, raisins, or coconut.
These can be frozen and reheated for a quick breakfast.