Breakfast Oatmeal Cupcakes

These breakfast oatmeal cupcakes are one of my favorite things to eat on rushed mornings. They are quick to make, portable and non-messy, and easy to eat at a desk… or pack in a lunchbox!

Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast.


  • cups rolled oats
  • 2 1/2 cups over-ripe mashed banana 
  • 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 + 1 tbsp coconut OR veg oil
  • 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.


  1. Preheat oven to 380 F, and line 24-25 cupcake tins.
  2. In a large mixing bowl, combine all dry ingredients and stir very well.
  3. In a separate bowl, combine and stir all wet ingredients (including banana).
  4. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional.

These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

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