Breakfast Oatmeal Cupcakes To Go Recipe
There is something incredibly satisfying about a wholesome muffin that doubles as a convenient breakfast and fuels you for the day ahead. Our Breakfast Oatmeal Cupcakes To Go Recipe is a delightful twist on traditional oatmeal that bakes into cute, portable cupcakes packed with hearty oats, natural sweetness, and just the right touch of comfort. Whether you’re rushing out the door or need a nourishing snack, these cupcakes are easy to make, delicious, and perfect for grabbing on the go without sacrificing nutrition or flavor.
Ingredients You’ll Need
Getting your ingredients lined up for this recipe is super straightforward, but every item plays a key role in crafting the perfect texture and taste. From creamy mashed banana adding moisture and sweetness to the warm kiss of cinnamon, each ingredient brings its own magic to your oatmeal cupcakes.
- Rolled oats: Provides hearty texture and whole-grain goodness, forming the base of your cupcakes.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Cinnamon: Adds comforting warmth and a fragrant aroma that’s perfect for breakfast.
- Baking powder: Gives your cupcakes a lovely lift, keeping them light and tender.
- Mashed banana or applesauce: Acts as a natural sweetener and keeps the cupcakes moist and tender.
- Milk of choice: Provides moisture and helps bind everything together; you can use dairy or plant-based options.
- Maple syrup or honey: A gentle sweetness that complements the oats without overpowering.
- Nut butter or oil (optional): Adds richness and extra moistness, especially if you want a more decadent cupcake.
- Pure vanilla extract: Brings depth and rounds out the flavors beautifully.
- Chocolate chips or raisins (optional): A fun surprise in every bite, making them feel indulgent yet wholesome.
How to Make Breakfast Oatmeal Cupcakes To Go Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). While the oven warms, line a muffin tin with cupcake liners — this ensures easy removal and mess-free eating later. Having your workstation set makes the whole process feel smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, salt, cinnamon, and baking powder. These dry ingredients create the structure of your cupcakes and distribute the warm, inviting cinnamon evenly.
Step 3: Whisk Together the Wet Ingredients
In another bowl, whisk mashed banana or applesauce with your choice of milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract. This blend infuses moisture and natural sweetness that your oats will soak up perfectly.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir gently until just combined. This prevents overmixing and keeps the cupcakes tender. If you love a little texture or extra sweetness, fold in chocolate chips or raisins now—they add bursts of delight to every bite.
Step 5: Fill Muffin Cups and Bake
Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about 3/4 full. This allows space for the cupcakes to rise without spilling over. Pop them into the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool Before Serving
Let the cupcakes cool in the pan for about 5 minutes — this helps them set up without breaking apart. Then transfer to a wire rack to cool completely, which enhances their texture and flavor.
How to Serve Breakfast Oatmeal Cupcakes To Go Recipe
Garnishes
These cupcakes are charming on their own, but adding a light spread of nut butter or a drizzle of honey on top can take them to the next level. Fresh berries or a sprinkle of chopped nuts also add a lovely touch of color and crunch.
Side Dishes
Keep it simple and balanced by pairing your oatmeal cupcakes with a serving of Greek yogurt or a fresh fruit salad. These sides bring creaminess and freshness that complement the warm spices and wholesome oats beautifully.
Creative Ways to Present
For a delightful twist, serve them alongside a warm cup of chai or spiced coffee for cozy mornings. You can also pack a few cupcakes with a small container of nut butter or cream cheese for spreading once you’re on the go, making for a portable and fun breakfast option.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, these oatmeal cupcakes keep well in an airtight container at room temperature for up to 2 days, or in the refrigerator for about 4-5 days. Keeping them in a cool place preserves their moist, tender crumb and delicious flavor.
Freezing
Want to prep ahead and have breakfast ready for weeks? These cupcakes freeze wonderfully. Wrap each one individually or store them in a sealed freezer-safe container for up to 3 months. Just make sure they are completely cooled before freezing to avoid ice crystals forming.
Reheating
To enjoy frozen or refrigerated cupcakes, simply warm them in the microwave for about 20 seconds or in a 350°F (175°C) oven for 5-7 minutes. This brings back their softness and gently warms all those comforting spices.
FAQs
Can I use quick oats instead of rolled oats?
While rolled oats give the best texture for these cupcakes, quick oats can be substituted in a pinch. Just be aware that the texture may be softer and less chewy, but they will still taste delicious.
Is it necessary to add nut butter or oil?
No, nut butter or oil is optional but recommended for added richness and moisture. If you prefer a lighter cupcake or want to reduce fat, feel free to leave it out.
Can I make this recipe vegan?
Absolutely! Use plant-based milk like almond or oat milk, and swap honey for maple syrup to keep it fully vegan-friendly without compromising flavor.
What can I use instead of mashed banana?
If bananas aren’t your thing, applesauce is a fantastic alternative that provides similar moisture and subtle sweetness. Pumpkin puree is another tasty option, especially in fall.
Are these cupcakes suitable for freezing and reheating?
Yes, these Breakfast Oatmeal Cupcakes To Go Recipe are freezer-friendly and reheat beautifully for a quick, warm breakfast any day of the week.
Final Thoughts
If you’re looking for a nourishing breakfast treat that combines simplicity with wholesome ingredients, this Breakfast Oatmeal Cupcakes To Go Recipe is an absolute winner. They bake up light, flavorful, and so easy to grab as you head out, making them one of my personal go-to recipes for busy mornings. I hope you enjoy making and sharing them as much as I do!
Print
Breakfast Oatmeal Cupcakes To Go Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome and convenient morning treat, combining hearty rolled oats with natural sweeteners and optional mix-ins like chocolate chips or raisins. Baked to perfection, they make for a nutritious and portable breakfast option that’s easy to prepare and delicious to eat.
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
Optional Mix-ins
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder. Stir these ingredients well to distribute everything evenly.
- Prepare 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 smooth and well combined.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix. Fold in the chocolate chips or raisins if you choose to add them.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool: Let the oatmeal cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving or packing them to go.
Notes
- You can substitute mashed banana with applesauce for a slightly different flavor and texture.
- Nut butter or oil is optional but adds moisture and healthy fats.
- Choose milk according to preference – dairy or plant-based options both work well.
- Chocolate chips add sweetness, while raisins introduce natural fruity flavor.
- Store these cupcakes in an airtight container for up to 3 days or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
