Breakfast Oatmeal Cupcakes: A Healthy Make-Ahead Breakfast Option
Ingredients
Scale
- 5 cups rolled oats
- 2½ cups mashed banana (or banana-free alternative)
- 1 tsp salt
- 5 tbsp pure maple syrup, agave, or honey (or stevia equivalent)
- ⅔ cup mini chocolate chips (optional)
- 2⅓ cups water (2⅔ cups if using stevia)
- ¼ cup oil, nut butter, or additional banana
- 2½ tsp pure vanilla extract
- Optional Add-Ins: Cinnamon, shredded coconut, chopped walnuts, ground flax, chia seeds, raisins, dried fruit, wheat germ
Instructions
- Preheat Oven: Set your oven to 380°F and line 24–25 cupcake tins with liners.
- Mix Dry Ingredients: In a large bowl, combine oats, salt, and any optional dry add-ins (like cinnamon or nuts). Stir well.
- Combine Wet Ingredients: In a separate bowl, mix mashed banana, maple syrup (or sweetener), water, oil/nut butter, and vanilla until smooth.
- Combine & Bake: Stir the wet ingredients into the dry until fully combined. Pour batter evenly into the cupcake liners.
- Bake: Bake for 21 minutes. For a slightly crispier top, broil for 1–2 minutes (optional).
- Cool & Enjoy: Let them cool completely—overnight is best for easy liner removal. Store in the fridge or freeze for later.
Notes
Pair with coffee or fruit for a quick, balanced breakfast. These can be reheated in the microwave for a warm, satisfying start to your day.