Start your mornings right with Breakfast Oatmeal Cupcakes To Go—a portable, make-ahead twist on classic oatmeal. These baked oatmeal cups are easy to customize, packed with wholesome ingredients, and ideal for busy mornings when time is short but nutrition still matters.
❤️ Why You’ll Love This Recipe
- Healthy and filling with fiber, protein, and whole grains
- Fully customizable for kids and adults
- Great for grab-and-go mornings
- Perfect for meal prep and freezer-friendly
🛒 Ingredients You’ll Need
Base Recipe
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
Optional Mix-Ins
- 1/2 cup fresh or dried fruit (blueberries, raisins, diced apples)
- 1/4 cup chopped nuts or seeds (walnuts, almonds, sunflower seeds)
- 1/4 cup chocolate chips or shredded coconut
👩🍳 How to Make Oatmeal Cupcakes
Step 1: Prepare the Batter
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, mix oats, baking powder, cinnamon, and salt. In another bowl, whisk eggs, milk, maple syrup, applesauce, and vanilla. Pour wet into dry and stir until combined. Fold in mix-ins of choice.
Step 2: Fill the Muffin Tin
Divide batter evenly among muffin cups, filling nearly to the top.
Step 3: Bake
Bake for 25–30 minutes, or until the tops are golden and set. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
🍽️ Serving Ideas
- On-the-Go Snack: Eat plain with coffee or tea.
- Topped with Yogurt: Add a dollop of Greek yogurt and fresh fruit.
- Nut Butter Drizzle: Drizzle almond or peanut butter over a warm cupcake.
- Kids’ Breakfast: Slice and serve with milk or a smoothie.
🧊 Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooled oatmeal cupcakes in a sealed bag or container for up to 3 months.
- Reheat: Microwave for 20–30 seconds from the fridge, or about 1 minute from frozen.
🧁 Oatmeal Cupcakes (Healthy Baked Oatmeal Cups)
Equipment
- 12-cup muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- Base Recipe:
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- 1½ cups milk dairy or non-dairy
- ¼ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- Optional Mix-Ins choose or combine:
- ½ cup fresh or dried fruit blueberries, raisins, diced apples
- ¼ cup chopped nuts or seeds walnuts, almonds, sunflower seeds
- ¼ cup chocolate chips or shredded coconut
Instructions
- Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it well.
- In a large bowl, stir together oats, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, maple syrup or honey, applesauce, and vanilla.
- Pour wet ingredients into dry and stir to combine.
- Fold in your favorite mix-ins.
- Step 2: Fill the Muffin Tin
- Spoon the batter evenly into 12 muffin cups, filling each nearly to the top.
- Step 3: Bake
- Bake for 25–30 minutes, or until tops are golden and set.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🔍 Nutrition (Per Cup – Approximate, base recipe only)
- Calories: ~140
- Carbs: ~20g
- Fat: ~4g
- Protein: ~4g
- Sugar: ~6g
- Fiber: ~3g
🔥 Pro Tips
- Let the batter sit 5–10 minutes before baking for better texture.
- Grease the muffin tin well or use sturdy liners to prevent sticking.
- Use a cookie scoop for even portions.
- Cool completely before freezing to avoid excess moisture.
🔄 Variations & Add-Ons
- Berry Bliss: Add blueberries, raspberries, or chopped strawberries.
- Banana Nut: Stir in mashed banana and chopped walnuts.
- Apple Cinnamon: Use diced apples and a dash of extra cinnamon.
- Peanut Butter Chocolate: Add mini chocolate chips and a spoonful of peanut butter in the center before baking.
- Tropical Twist: Mix in shredded coconut, dried pineapple, and macadamia nuts.
🔍 Nutrition (Per Cup – Approximate, base recipe only)
- Calories: ~140
- Carbs: ~20g
- Fat: ~4g
- Protein: ~4g
- Sugar: ~6g
- Fiber: ~3g
❓ FAQs
Can I make these vegan?
Yes! Substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk.
What’s the best way to reheat them?
Microwave for 20–30 seconds or pop them in a toaster oven for a crispier top.
Can I use steel-cut oats?
No, they won’t cook properly in this recipe. Stick to rolled oats.
How do I keep them from sticking to the liner?
Use parchment liners or silicone muffin cups for easy release.
✅ Final Thoughts
These Breakfast Oatmeal Cupcakes To Go are your answer to busy mornings and picky eaters. Nutritious, delicious, and endlessly versatile, they make breakfast simple without sacrificing flavor or health. Bake a batch today and make your mornings smoother, one bite at a time! 🧁🌞
