Breakfast Oatmeal Cupcakes To Go Recipe
If you think mornings are too rushed for a nutritious, piping-hot breakfast, let me introduce you to my ultimate life-saver: Breakfast Oatmeal Cupcakes To Go. These little gems are like portable bowls of cozy oatmeal, transformed into a muffin that you can eat on the run. Sweetened gently with fruit and honey or maple syrup, topped with chocolate chips or dried fruit if you’re feeling fancy, they’re not only healthy but also seriously satisfying. Plus, they’re meal prep perfection—whip up a batch, and you have breakfast ready for days!
Ingredients You’ll Need
Everything you need for Breakfast Oatmeal Cupcakes To Go is probably already in your kitchen! These simple ingredients work together to create a moist, flavorful, and wonderfully textured start to your day. Each component brings something unique, whether it’s creamy sweetness, hearty substance, or a pop of color and flavor.
- Old-fashioned rolled oats: The heart of the cupcakes, they hold everything together and deliver that classic chewy oatmeal texture.
- Baking powder: Lends a bit of lift, ensuring the cupcakes have a light, not dense, crumb.
- Salt: Just a touch brings all the flavors together and makes the other ingredients shine.
- Cinnamon: Adds subtle warmth and turns every bite into a cozy treat.
- Ripe bananas (mashed): Naturally sweet, creamy, and great for keeping the cupcakes moist without extra fat.
- Honey or maple syrup: Naturally sweetens the cupcakes and infuses them with gentle, earthy notes.
- Vanilla extract: A splash brings out all the other flavors—you’ll notice if it’s missing!
- Milk (dairy or non-dairy): Makes the batter luscious; feel free to use your favorite kind depending on dietary needs.
- Large eggs: Hold everything together and add a bit of protein.
- Unsweetened applesauce: Adds moisture and a hint of apple flavor with no extra sugar.
- Mini chocolate chips or dried fruit (optional): A sprinkle of fun for added sweetness or chew—customize however you like!
How to Make Breakfast Oatmeal Cupcakes To Go
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grab a 12-cup muffin tin and either line it with paper liners or give it a thorough mist of nonstick spray. This way, your Breakfast Oatmeal Cupcakes To Go will pop right out without a mess or crumbled tops—trust me, you don’t want to skip this step!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, toss together the old-fashioned oats, baking powder, salt, and cinnamon. Stir well so every bite has just the right balance of flavor; this dry blend forms the cozy base for your cupcakes.
Step 3: Blend Wet Ingredients
In a separate bowl, whisk the mashed bananas, honey or maple syrup, vanilla extract, milk, eggs, and applesauce until the mixture is smooth and silky. The bananas and applesauce make the cupcakes moist and naturally sweet, so be sure to blend these until you don’t see any streaks.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry oat mixture. Stir everything together gently until it’s just combined—overmixing isn’t necessary here. If you’re adding mini chocolate chips or dried fruit, now’s the perfect time to fold them in for delicious surprises in every bite.
Step 5: Fill and Bake
Spoon the batter evenly into your prepared muffin pan, filling each cup almost to the top. The mixture is thick, so don’t worry if it looks different from a traditional muffin batter. Bake for 25 to 30 minutes, or until the tops look set and have a light golden hue. Your kitchen will smell incredible!
Step 6: Cool and Enjoy
Let the cupcakes cool in the pan for just 5 minutes before transferring them to a wire rack. This helps them firm up and makes peeling the liners a breeze. Cool completely, or just dive right in if you’re as impatient as I sometimes am!
How to Serve Breakfast Oatmeal Cupcakes To Go
Garnishes
Try sprinkling a bit of extra cinnamon on top, or a drizzle of honey right before you eat. A dollop of creamy nut butter or a spoonful of yogurt can turn one of these cupcakes into a hearty, handheld parfait. Fresh berries or banana slices add color and extra nutrients, making your Breakfast Oatmeal Cupcakes To Go feel a little like café fare.
Side Dishes
If you want a more filling breakfast, pair a cupcake or two with a smoothie or a hard-boiled egg. A side of crisp apple slices, a handful of almonds, or a piece of cheese rounds out the meal for both kids and adults. With the cupcakes at the center, any breakfast plate feels special and nourishing.
Creative Ways to Present
Pack them in pretty lunchboxes for a cute breakfast surprise, or stack them in a glass jar tied with ribbon for a thoughtful, homemade gift. These also look fabulous arranged on a platter at brunch gatherings; for extra flair, offer little bowls of toppings so everyone can customize their Breakfast Oatmeal Cupcakes To Go.
Make Ahead and Storage
Storing Leftovers
Once your cupcakes are fully cooled, store them in an airtight container in the fridge. They’ll keep beautifully for up to five days, staying moist and flavorful. They make for the easiest grab-and-go breakfast or after-school snack during busy weeks.
Freezing
Breakfast Oatmeal Cupcakes To Go are freezer-friendly! Once cooled, wrap each cupcake individually or place them in a zip-top freezer bag. Label and freeze for up to three months. When you need a quick breakfast, just grab one and let it thaw overnight in the fridge—or pop it in your lunch bag and it’ll be ready by mid-morning.
Reheating
For the freshest flavor, microwave a refrigerated cupcake for about 10–15 seconds to soften it up. If you prefer oven-warmed treats, place them in a 300°F oven for a few minutes. Warm cupcakes are especially delicious with a bit of nut butter or yogurt on top!
FAQs
Can I make these completely dairy-free?
Absolutely! Just use your favorite non-dairy milk (like almond, oat, or soy) and double-check that your chocolate chips (if using) are dairy-free. No flavor or texture will be lost along the way.
Are these gluten-free?
Yes, as long as you use certified gluten-free oats. All other ingredients are naturally gluten-free, so this is a great option for those with sensitivities.
How do I customize these for picky eaters?
Breakfast Oatmeal Cupcakes To Go are endlessly adaptable! Try mini chocolate chips, chopped nuts, shredded coconut, or leave out the mix-ins entirely for a plainer version. Let kids pick their favorite add-ins to make each batch their own.
What if I don’t have bananas?
You can substitute an equal amount of pumpkin puree or more unsweetened applesauce. The flavor will change slightly, but the texture and moisture will be just right.
Can I bake these without paper liners?
Yes, just be sure to generously spray your muffin tin with nonstick spray before filling. Letting the cupcakes cool for a few minutes before removing helps keep them intact and makes cleanup a breeze.
Final Thoughts
Breakfast Oatmeal Cupcakes To Go are the kind of recipe that makes mornings feel easy and just a bit more special. Whether you’re meal-prepping for a busy week or looking for a cozy handheld treat, give these a try—you might find yourself making them again and again!
Print
Breakfast Oatmeal Cupcakes To Go Recipe
- Total Time: 40 minutes
- Yield: 12 oatmeal cupcakes 1x
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes To Go are a convenient and delicious way to enjoy a healthy breakfast on the run. Packed with oats, bananas, and a hint of sweetness, these portable treats are perfect for busy mornings.
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup mini chocolate chips or dried fruit (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or nonstick spray.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, salt, and cinnamon.
- Prepare wet mixture: In another bowl, whisk together mashed bananas, honey/maple syrup, vanilla, milk, eggs, and applesauce until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until well mixed.
- Add extras: Fold in chocolate chips or dried fruit, if desired.
- Bake: Divide the mixture into muffin cups and bake for 25–30 minutes until set and lightly golden.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These oatmeal cupcakes are great for meal prep and can be refrigerated for up to 5 days or frozen for longer storage.
- Feel free to customize with nuts, coconut, or flaxseeds for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 6g
- Sodium: 115mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
