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
Scale
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
