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Breakfast Oatmeal Cupcakes to Go 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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/breakfast-oatmeal-cupcakes-to-go-recipe/