Breakfast Oatmeal Cupcakes are soft, chewy, and packed with wholesome ingredients like oats, bananas, and nuts. These portable, make-ahead oatmeal cups are perfect for busy mornings, meal prep, and a nutritious start to the day!
Why You’ll Love This Recipe
- Healthy & Nutritious: Made with wholesome oats, fruit, and nuts.
- Make-Ahead Friendly: Prepare a batch and enjoy all week!
- Customizable: Add your favorite fruits, nuts, or chocolate chips.
- Gluten-Free & Dairy-Free: Naturally gluten-free (if using certified GF oats).
- Perfect for On-the-Go: A great grab-and-go breakfast or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Old-fashioned oats
- Baking powder
- Cinnamon
- Salt
- Bananas, mashed (or applesauce)
- Eggs
- Milk (or dairy-free alternative)
- Honey or maple syrup
- Vanilla extract
- Chopped nuts (optional)
- Chocolate chips or dried fruit (optional)
Directions
Step 1: Prep the Oven
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease with nonstick spray.
Step 2: Mix Dry Ingredients
- In a bowl, whisk oats, baking powder, cinnamon, and salt together.
Step 3: Mix Wet Ingredients
- In another bowl, mix mashed bananas, eggs, milk, honey (or maple syrup), and vanilla until smooth.
Step 4: Combine & Fill Cups
- Stir the wet ingredients into the dry ingredients.
- Fold in chopped nuts, chocolate chips, or dried fruit if using.
- Spoon batter evenly into muffin cups (fill almost to the top).
Step 5: Bake
- Bake for 20-25 minutes until golden and firm.
- Let cool for 5 minutes, then transfer to a wire rack.
Step 6: Serve & Enjoy
- Enjoy warm or store for later!
Servings and Timing
- Servings: 12 oatmeal cupcakes
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Peanut Butter Banana: Add 2 tbsp peanut butter to the wet ingredients.
- Berry Oatmeal Cups: Fold in fresh or frozen blueberries.
- Apple Cinnamon: Add grated apple and extra cinnamon.
- Chocolate Lovers: Use cocoa powder and dark chocolate chips.
- Protein-Packed: Stir in 1 scoop of protein powder.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months; thaw overnight or microwave for 30 seconds.
- Reheating: Warm in the microwave for 10-15 seconds or enjoy at room temperature.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture may be softer.
Can I make these vegan?
Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk.
Do I need to use muffin liners?
No, but greasing the pan helps prevent sticking.
Can I add sweetener substitutes?
Yes! Use monk fruit, Stevia, or coconut sugar.
How do I keep them from drying out?
Store in an airtight container and don’t overbake!
Can I make mini oatmeal cupcakes?
Yes! Bake for 12-15 minutes at 350°F (175°C).
What’s the best way to meal prep these?
Make a batch, freeze half, and grab one each morning!
Can I add yogurt for extra moisture?
Yes! Replace ¼ cup of milk with Greek yogurt.
What can I serve with oatmeal cupcakes?
Pair with yogurt, fruit, or a smoothie for a balanced breakfast.
Can I make these nut-free?
Yes! Skip the nuts or use seeds like sunflower or pumpkin seeds.
Conclusion
Breakfast Oatmeal Cupcakes are a delicious, healthy, and easy grab-and-go breakfast option. With customizable flavors and wholesome ingredients, they’re great for meal prep and busy mornings. Try this recipe today and enjoy a nutritious homemade breakfast all week long!
PrintBreakfast Oatmeal Cupcakes
These Breakfast Oatmeal Cupcakes are soft, chewy, and packed with healthy oats, fruit, and nuts. They’re perfect for meal prep, easy to customize, and great for on-the-go breakfasts or snacks!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American
Ingredients
Base Oatmeal Batter:
- 2 cups (160 g) rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup (240 ml) milk (dairy or non-dairy)
- 2 eggs
- ¼ cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup (60 g) unsweetened applesauce or mashed banana
- 2 tablespoons melted coconut oil or butter
Optional Mix-Ins: (Choose your favorites!)
- ½ cup blueberries, raspberries, or diced apples
- ½ cup chopped nuts (walnuts, pecans, almonds)
- ¼ cup chocolate chips
- ¼ cup raisins or dried cranberries
- 2 tablespoons chia seeds or flaxseeds
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with cooking spray.
2️⃣ Mix Dry Ingredients
- In a large bowl, mix rolled oats, baking powder, cinnamon, and salt.
3️⃣ Combine Wet Ingredients
- In another bowl, whisk together milk, eggs, maple syrup, vanilla, applesauce, and melted coconut oil.
4️⃣ Assemble the Batter
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in your favorite mix-ins (berries, nuts, chocolate chips, etc.).
5️⃣ Fill & Bake
- Divide the batter evenly into the muffin cups.
- Bake for 20-25 minutes, until golden brown and firm to the touch.
6️⃣ Cool & Serve
- Let cool for 5 minutes, then enjoy warm or store for later!
Storage & Meal Prep
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually and freeze for up to 3 months.
- Reheat: Microwave for 20-30 seconds before serving.
Notes
🌰 Nut-Free? Swap nuts for seeds (pumpkin or sunflower).
🍫 Chocolatey Version? Add cocoa powder & chocolate chips.
🍌 Banana Oat Cups? Replace applesauce with mashed banana.
🥜 Peanut Butter Lovers? Stir in 2 tablespoons peanut butter for extra flavor.