If you’re craving a wholesome and comforting start to your day, nothing quite hits the spot like these delightful Breakfast Oatmeal Cupcakes Recipe. Packed with hearty old-fashioned oats, gently sweetened with maple syrup, and speckled with your choice of mix-ins, these cupcakes deliver both nutrition and happiness in every bite. They’re perfect for busy mornings or a leisurely brunch, combining the familiar flavors of baked oatmeal with the convenience of a portable muffin. Trust me, once you try this recipe, it will become your go-to breakfast treat!
Ingredients You’ll Need
The magic of this Breakfast Oatmeal Cupcakes Recipe lies in its simple yet carefully chosen ingredients. Each component plays a vital role in creating the perfect texture, flavor, and wholesome goodness that makes these cupcakes a comforting morning ritual.
- 3 cups old-fashioned rolled oats: The hearty base providing wonderful chewiness and fiber.
- 1 teaspoon baking powder: Gives the cupcakes a lovely rise and fluffiness.
- 1/2 teaspoon salt: Enhances all the sweet and warm flavors beautifully.
- 1 teaspoon ground cinnamon: Infuses a cozy, aromatic spice that wakes up your senses.
- 2 large eggs: Bind everything together and add a touch of protein.
- 1 1/2 cups milk (dairy or non-dairy): Keeps the cupcakes moist and tender.
- 1/3 cup maple syrup or honey: Natural sweetness that complements the oats perfectly.
- 1/4 cup melted coconut oil or butter: Adds richness and a subtle hint of flavor.
- 1 teaspoon vanilla extract: Brings a fragrant depth to the batter.
- 1/2 cup mashed banana or applesauce: Provides natural sweetness plus moisture for tender cupcakes.
- 1/2 cup mini chocolate chips, raisins, or chopped nuts (optional): Your favorite fun mix-ins that make each bite exciting.
How to Make Breakfast Oatmeal Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a standard 12-cup muffin tin with paper liners or give it a light grease. This simple prep ensures that your oatmeal cupcakes bake evenly and pop out easily when they’re ready.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, baking powder, salt, and ground cinnamon. These dry ingredients form the flavorful and textured foundation for your oatmeal cupcakes, so take a moment to mix them well before you move on.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, maple syrup (or honey), melted coconut oil (or butter), vanilla extract, and your chosen mashed banana or applesauce. This delightful wet mixture adds moisture, natural sweetness, and richness that keeps your cupcakes soft and tender.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients, stirring gently but thoroughly until everything is fully combined. Avoid overmixing — you want just enough blend so the oats stay a bit textured, giving your cupcakes that lovely wholesome bite.
Step 5: Add Your Favorite Mix-Ins
Fold in any optional add-ins you love, like mini chocolate chips, juicy raisins, or crunchy chopped nuts. These tasty extras personalize your cupcakes and bring bursts of flavor and texture with every mouthful.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising. Pop them into the oven and bake for 25 to 30 minutes, or until the tops are set and delicately golden. Your kitchen will be filled with an irresistible aroma by this point!
Step 7: Cool and Enjoy
After baking, let the oatmeal cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve them warm for the best experience or cool them for easy storage and grab-and-go breakfasts.
How to Serve Breakfast Oatmeal Cupcakes Recipe
Garnishes
Top your oatmeal cupcakes with a drizzle of extra maple syrup, a dollop of creamy yogurt, or a sprinkle of chopped nuts for that delightful finishing touch. Fresh berries or a light dusting of cinnamon sugar can also brighten up the presentation and taste.
Side Dishes
These cupcakes pair beautifully with a warm cup of coffee or a glass of fresh orange juice, rounding out a wholesome breakfast. For a more substantial meal, add a side of scrambled eggs or a small green salad to balance the sweetness.
Creative Ways to Present
Try cutting the cupcakes in half and using them as sandwich bases for nut butter and sliced fruit, or serve them with a swirl of almond butter and a sprinkle of chia seeds. For a fun twist, layer crumbled cupcakes with yogurt and fruit in a parfait glass.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your Breakfast Oatmeal Cupcakes Recipe in an airtight container and store them in the refrigerator for up to five days. They stay moist and tasty, perfect for quick breakfasts or snacks throughout the week.
Freezing
If you want to enjoy your oatmeal cupcakes even later, freezing is a fantastic option. Wrap each cupcake individually in plastic wrap or freezer-safe bags, then pop them in the freezer for up to three months. This keeps their texture and flavor intact.
Reheating
To warm your frozen or refrigerated cupcakes, simply microwave them for about 20-30 seconds or reheat in a low oven until warmed through. This brings back that freshly baked feeling and makes each bite just as satisfying as the first time.
FAQs
Can I use quick oats instead of rolled oats?
While rolled oats are preferred for texture, you can substitute quick oats if needed. Just note the cupcakes might turn out softer and less chewy since quick oats absorb liquid more rapidly.
Are these cupcakes gluten-free?
Oats themselves are naturally gluten-free, but they can be cross-contaminated. To keep this recipe gluten-free, use certified gluten-free rolled oats and make sure all other ingredients are free of gluten.
Can I make these vegan?
Yes! Replace the eggs with flax or chia egg substitutes and use a plant-based milk and vegan butter or coconut oil. Make sure your chosen sweetener is vegan-friendly too.
What are some good mix-ins besides chocolate chips?
Try dried fruits like cranberries or apricots, seeds like pumpkin or sunflower, or chopped nuts such as walnuts, pecans, or almonds to add texture and flavor variety.
How do I know when the cupcakes are fully baked?
They’re done when the tops are lightly golden and set, and when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Final Thoughts
I truly hope you give this Breakfast Oatmeal Cupcakes Recipe a try because it’s such a satisfying and nourishing way to start your day. Whether you’re rushing out the door or savoring a slow morning, these cupcakes bring warmth, sweetness, and wholesome grains together in every bite. They’re easy to make, wonderfully versatile, and always a crowd-pleaser. Happy baking!
Print
Breakfast Oatmeal Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 oatmeal cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes are a wholesome and delicious way to start your day. Loaded with old-fashioned rolled oats, natural sweeteners, and optional mix-ins like chocolate chips, raisins, or nuts, they offer a nutritious, portable, and make-ahead breakfast or snack option. Baked to perfection with warm spices and tender texture, they are perfect for meal prep and can be enjoyed warm or cold.
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana or applesauce
Optional Mix-Ins
- 1/2 cup mini chocolate chips, raisins, or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, salt, and ground cinnamon. Stir to evenly distribute the ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup (or honey), melted coconut oil (or butter), vanilla extract, and mashed banana or applesauce until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry oat mixture and stir until everything is fully incorporated. Be careful not to overmix to keep the texture tender.
- Add Optional Mix-Ins: Gently fold in any optional add-ins such as mini chocolate chips, raisins, or chopped nuts to add flavor and texture.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are set and have a light golden color. A toothpick inserted in the center should come out clean.
- Cool: Allow the oatmeal cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
- Serve or Store: Enjoy the cupcakes warm, or store them in the refrigerator for up to 5 days. These also freeze well for longer storage, making them ideal for meal prep.
Notes
- These oatmeal cupcakes make excellent make-ahead breakfasts or snacks.
- Store them in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cupcakes and thaw as needed.
- Customize the recipe by adding your favorite mix-ins such as dried fruit, nuts, or different types of chocolate chips.
