If you’re always on the lookout for a hearty, wholesome, and portable breakfast option that feels indulgent yet nutritious, then you are going to adore this Breakfast Oatmeal Cupcakes To Go Recipe. Imagine the cozy warmth of oatmeal combined with the convenience of a cupcake, perfectly portioned to grab and dash out the door. This recipe is a fantastic blend of soft oats, natural sweetness from banana or applesauce, and a lovely hint of cinnamon that wakes up your taste buds in the best way. Whether you’re fueling a busy morning or need a quick snack, these oatmeal cupcakes are your new best breakfast buddies!
Ingredients You’ll Need
Every ingredient here plays a vital role in crafting these delightful cupcakes. From the hearty rolled oats providing texture and fiber, to the natural sweetness that keeps things guilt-free, each component is simple but indispensable.
- Rolled oats, 2 1/2 cups: The star grain delivering chewy texture and slow-release energy.
- Salt, 1/2 tsp: Enhances all the flavors and balances sweetness.
- Cinnamon, 1/2 tsp: Adds warm, spicy depth that complements the oats beautifully.
- Baking powder, 1 tsp: Gives your cupcakes a gentle lift and fluffy crumb.
- Mashed banana or applesauce, 1/2 cup: Natural sweeteners that keep the cupcakes moist and tender.
- Milk of choice, 1 3/4 cups: Adds moisture and richness—dairy or plant-based both work wonderfully.
- Maple syrup or honey, 1/4 cup: Offers a touch of sweetness that feels indulgent without being overpowering.
- Nut butter or oil (optional), 1/4 cup: For extra richness and a creamy, wholesome finish.
- Pure vanilla extract, 1 tsp: Brings out all the flavor notes with a smooth, sweet aroma.
- Chocolate chips or raisins (optional), 1/3 cup: Little bursts of chewy or melty sweetness that make every bite exciting.
How to Make Breakfast Oatmeal Cupcakes To Go Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 375°F (190°C) and lining a muffin tin with cupcake liners. This sets the stage perfectly for creating cupcakes that are easy to remove and easy to eat on the fly.
Step 2: Mix the Dry Ingredients
Grab a large bowl and combine your rolled oats, salt, cinnamon, and baking powder. This mix builds the foundation of flavor and texture, ensuring each cupcake has that signature hearty bite.
Step 3: Whisk Together the Wet Components
In a separate bowl, whisk your mashed banana or applesauce with milk, maple syrup or honey, nut butter or oil if using, and vanilla extract. The wet ingredients will bring moisture and sweetness to your batter and help bind everything together.
Step 4: Combine the Mixtures
Pour the wet ingredients into the dry, stirring gently until just combined. Avoid overmixing to keep the cupcakes light and tender. If you’re adding chocolate chips or raisins, fold them in now to distribute those sweet pops throughout.
Step 5: Fill the Muffin Tin
Spoon the batter evenly into your lined muffin cups, filling each about three-quarters full. This ensures they’ll rise nicely and have a perfect shape once baked.
Step 6: Bake to Perfection
Pop the tin into the oven and bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. The smell at this point? Absolutely irresistible!
Step 7: Cool Before Enjoying
Let your cupcake batch cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set up and makes them easier to handle, especially when you’re packing them for breakfast on the go.
How to Serve Breakfast Oatmeal Cupcakes To Go Recipe
Garnishes
Enhance your oatmeal cupcakes with a dusting of powdered sugar or a light drizzle of honey for extra sweetness. For a fresh twist, top with a dollop of Greek yogurt and a sprinkle of chopped nuts or fresh berries—this adds pleasant creaminess and a pop of color.
Side Dishes
Pair these cupcakes with a side of fresh fruit or a small glass of your favorite juice to round out the breakfast experience. A hot cup of coffee or tea makes the perfect companion and helps start your day on a cozy note.
Creative Ways to Present
For a fun twist, serve your oatmeal cupcakes nestled in small cupcake wrappers or place them in decorative paper bags tied with a ribbon for an easy grab-and-go morning. You can also melt a bit of nut butter and drizzle it over the top for a gourmet touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Your Breakfast Oatmeal Cupcakes To Go Recipe leftovers keep wonderfully in an airtight container at room temperature for up to two days, or in the fridge for about a week. This makes it so easy to have a nutritious breakfast ready whenever you need it.
Freezing
Want to make a bigger batch? No problem! These oatmeal cupcakes freeze beautifully. Just wrap each cupcake individually in plastic wrap or store them in a freezer-safe container, and freeze for up to three months. When you’re ready, thaw them overnight in the fridge.
Reheating
To enjoy your frozen (or refrigerated) cupcakes warm, simply microwave for 20-30 seconds or pop them in a toaster oven until heated through. They taste just as delicious when warmed—soft, comforting, and ready to brighten your morning.
FAQs
Can I use gluten-free oats for this recipe?
Absolutely! Just make sure your oats are labeled gluten-free if you have sensitivities, and the cupcakes will turn out just as lovely and tasty.
Is it possible to make these vegan?
Yes! Simply use a plant-based milk like almond or oat milk, and make sure your sweetener is vegan-friendly. The banana or applesauce also keeps things moist without any eggs.
Can I substitute the mashed banana with something else?
If you’re not a fan of banana, unsweetened applesauce is a fantastic substitute that maintains moisture and adds gentle sweetness.
What’s the best way to make these cupcakes less sweet?
Feel free to reduce the maple syrup or honey by half or omit the chocolate chips or raisins. You can also try adding chopped nuts for natural crunch instead of sweet add-ins.
Are these cupcakes suitable for kids?
Definitely! They’re wholesome, mildly sweet, and packed with fiber and nutrients, making them a hit with kids and adults alike.
Final Thoughts
There’s something truly special about having a breakfast option that’s both nourishing and effortlessly portable, and these Breakfast Oatmeal Cupcakes To Go Recipe hit that sweet spot perfectly. They’re simple to make, adaptable to your preferences, and absolutely delicious to eat. Give this recipe a try and watch how it transforms your busy mornings with its cozy, wholesome charm. Once you taste them, these oatmeal cupcakes will quickly become your go-to breakfast treat!
Print
Breakfast Oatmeal Cupcakes To Go Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome and delicious start to your day, combining rolled oats, mashed banana or applesauce, and warm cinnamon baked into convenient, portable cupcakes. Perfect for busy mornings, they are lightly sweetened with maple syrup or honey and can be customized with chocolate chips or raisins for added texture and flavor.
Ingredients
Dry Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup mashed banana or applesauce
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup or honey
- 1/4 cup nut butter or oil (optional)
- 1 tsp pure vanilla extract
Add-ins
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder, stirring to distribute all ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk of choice, maple syrup or honey, nut butter or oil if using, and pure vanilla extract until well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix. Fold in chocolate chips or raisins if you like.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a vegan option, use plant-based milk and maple syrup instead of honey.
- The nut butter or oil is optional but adds moistness and richness to the cupcakes.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm in the microwave for 20-30 seconds or enjoy cold as a quick breakfast or snack.
- Feel free to swap rolled oats for gluten-free oats if you require a gluten-free recipe.
