Breakfast Oatmeal Cupcakes to Go Recipe

Introduction

These Breakfast Oatmeal Cupcakes To Go are a delicious and healthy way to start your day. Packed with wholesome oats and natural sweetness, they make a convenient grab-and-go breakfast perfect for busy mornings.

Ingredients

• 5 cups rolled oats
• 2 1/2 cups mashed banana (or use a banana-free alternative)
• 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 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, wheat germ, raisins, dried fruit, etc.

Instructions

1. Step 1: Preheat the oven to 380°F and line 24 to 25 cupcake tins with liners.
2. Step 2: In a large mixing bowl, combine all dry ingredients and stir well to ensure even distribution.
3. Step 3: In a separate bowl, mix together all wet ingredients, including the mashed banana.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Step 5: Spoon the batter evenly into the prepared cupcake liners.
6. Step 6: Bake for 21 minutes, then optionally broil for 1 to 2 minutes for a slightly toasted top.
7. Step 7: Let the cupcakes cool completely; cooling overnight helps them release easily from the liners.

Tips & Variations

• Try adding cinnamon or chopped nuts for extra flavor and texture.
• Substitute mashed banana with applesauce for a banana-free option.
• Use plant-based oil or nut butter to boost healthy fats and richness.
• Include dried fruits or seeds for added nutrition and variety.

Storage

Store the oatmeal cupcakes in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap individually or in batches and freeze for up to 3 months. Reheat in the microwave for 30-60 seconds or until warm for a quick, nourishing breakfast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without bananas?

Yes, you can substitute mashed banana with an equal amount of applesauce or use a banana-free version as mentioned. Adjust the sweetness if needed.

Can I use regular sugar instead of maple syrup or honey?

While you can use regular sugar, liquid sweeteners like maple syrup or honey help keep the cupcakes moist. If using sugar, consider adding a bit more liquid to the batter.

Breakfast Oatmeal Cupcakes to Go Recipe

Print Recipe

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4.9 from 95 reviews

These Breakfast Oatmeal Cupcakes To Go are a delicious and portable way to enjoy a wholesome, fiber-rich breakfast. Made with rolled oats, mashed bananas, and a touch of natural sweetener, they offer a nutritious start to your day with optional mix-ins like chocolate chips or nuts for added flavor and texture. Baked to perfection and easy to customize, these cupcakes are perfect for busy mornings or meal prepping.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Total Time: 31 minutes
• Yield: 24–25 oatmeal cupcakes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 5 cups rolled oats
• 1 tsp salt
• 2/3 cup mini chocolate chips (optional)
• Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

Wet Ingredients

• 2 1/2 cups mashed banana (or substitute with additional 1/4 cup oil or nut butter for Banana-Free Version)
• 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
• 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

Instructions

1. Preheat and Prepare: Preheat your oven to 380°F (193°C) and line 24-25 cupcake tins with liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the rolled oats, salt, chocolate chips (if using), and any optional dry add-ins such as cinnamon or nuts, stirring well to distribute evenly.
3. Combine Wet Ingredients: In a separate bowl, mix the mashed bananas, sweetener (maple syrup, honey, agave, or stevia), water, oil or nut butter, and vanilla extract until well blended.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until fully incorporated, being careful not to overmix.
5. Fill Cupcake Liners: Spoon the mixture evenly into the lined cupcake tins, filling nearly to the top for nicely shaped oatmeal cupcakes.
6. Bake: Place the cupcake tin in the preheated oven and bake for 21 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
7. Optional Broil: For a slightly crispier top, you may broil the cupcakes for 1-2 minutes after baking, watching carefully to avoid burning.
8. Cool and Serve: Allow the cupcakes to cool in the liners; letting them cool overnight improves texture and prevents sticking to the paper liners.
9. Storage and Reheating: These oatmeal cupcakes can be eaten immediately or stored in the freezer. Reheat as needed for a fast and nutritious breakfast on the go.

Notes

• For a banana-free version, replace mashed bananas with an additional 1/4 cup oil or nut butter.
• Adjust water quantity slightly if using stevia instead of natural sweeteners to maintain the right batter consistency.
• Adding optional ingredients like nuts, seeds, or dried fruit boosts flavor and nutrition.
• Feel free to swap maple syrup or honey for agave or stevia based on dietary preferences.
• Allowing cupcakes to cool overnight prevents them from sticking to liners and improves texture.
• These cupcakes freeze well and can be reheated for a convenient, quick breakfast.

Keywords: breakfast oatmeal cupcakes, healthy breakfast, portable breakfast, mashed banana oatmeal, baked oatmeal cups, quick breakfast recipe