If you’re always racing out the door but determined to start your day with something wholesome and hearty, Breakfast Oatmeal Cupcakes To Go are an absolute game-changer! Imagine the cozy flavors of baked oatmeal transformed into perfectly portable, individually portioned cupcakes you can stash in your bag or hand off to your family as they dash out the door. With a naturally sweetened base and endless mix-in possibilities, these beauties will fill your kitchen with the warm scent of cinnamon and ensure a delicious, nourishing breakfast is never more than a few seconds away.
Ingredients You’ll Need
This recipe relies on simple, familiar ingredients that work together to create irresistibly moist and flavorful Breakfast Oatmeal Cupcakes To Go. Each ingredient has an important job, whether it’s adding nutrition, depth of flavor, or just that perfect, soft-yet-hearty texture we love.
- Old-fashioned rolled oats: These form the hearty foundation, providing texture, energy, and fiber to keep you full all morning.
- Baking powder: Lifts the oatmeal base slightly for a muffin-like bite (no dense hockey pucks here!).
- Salt: Just a touch brings all the flavors into sharper focus and balances the sweetness.
- Ground cinnamon: Warm and fragrant, cinnamon is the heart and soul of classic breakfast flavors.
- Nutmeg (optional): Adds an extra scent of coziness, especially good for fall vibes.
- Large eggs: They bind everything together and add a little protein boost.
- Unsweetened applesauce: Moistens the cupcakes, adds a fresh, fruity note, and keeps them from feeling heavy.
- Mashed ripe banana: Sweetens naturally and helps hold everything together—be sure it’s nice and spotty!
- Honey or maple syrup: Either adds a touch of natural sweetness; choose your favorite or what you have on hand.
- Vanilla extract: Enhances every other flavor with its warm, familiar aroma.
- Milk (dairy or non-dairy): Keeps the mixture loose so everything bakes up moist and tender.
- Mix-ins (mini chocolate chips, dried fruit, chopped nuts, or blueberries): This is where you get to play—pick your favorites or go wild with variety for truly crave-worthy Breakfast Oatmeal Cupcakes To Go.
How to Make Breakfast Oatmeal Cupcakes To Go
Step 1: Prep Your Muffin Pan and Oven
Begin by preheating your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Lightly grease a 12-cup muffin pan with cooking spray or line it with muffin papers, which makes cleanup a total breeze—especially handy on those busy mornings!
Step 2: Mix Dry Ingredients
Grab a big mixing bowl and pour in your rolled oats, baking powder, salt, cinnamon, and that optional pinch of nutmeg. Give everything a good whisk so every oat gets a fair share of that flavorful spice blend. This step ensures the seasonings are evenly distributed, guaranteeing a perfect bite every time.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, applesauce, mashed banana, honey or maple syrup, vanilla extract, and milk. You’ll end up with a creamy, subtly sweet mixture that will moisten the oats without weighing them down. Don’t skip this double-bowl method—it really makes a difference in texture!
Step 4: Bring It All Together
Pour your wet ingredients over the dry and stir just until everything is combined. Now for the fun—the mix-ins! Gently fold in mini chocolate chips, dried fruit, nuts, or blueberries. You can divide your batter and add different mix-ins to customize each Breakfast Oatmeal Cupcake To Go, making everyone in your house happy with one batch.
Step 5: Bake
Evenly divide the mixture among the muffin cups, filling them almost to the top. Slide the pan into the oven and bake for 25–28 minutes. When the centers are set and the tops have a light golden hue, you’ll know they’re just right. Let them cool in the pan for five minutes before transferring to a wire rack—if you can resist eating them hot from the oven!
How to Serve Breakfast Oatmeal Cupcakes To Go
Garnishes
A little garnish goes a long way in making your Breakfast Oatmeal Cupcakes To Go irresistible. Try a sprinkle of cinnamon, a handful of fresh berries, a drizzle of honey, or a dusting of powdered sugar for a café-style finish right at home. You can even top with extra mix-ins to hint at the flavors inside!
Side Dishes
Pair these cupcakes with a yogurt parfait, a cup of herbal tea, or a smoothie for an extra-satisfying breakfast spread. For a more filling meal, nestle one or two alongside scrambled eggs or sliced fruit. They’re fantastic as part of a brunch buffet, especially when you’re hosting a crowd.
Creative Ways to Present
Turn these simple bakes into a showstopper by arranging different mix-in variations on a platter, each flagged with a tiny note (think “choco-banana” or “blueberry nut”) for a breakfast bar experience. Or, pack them individually in colorful muffin wrappers for the ultimate grab-and-go treat. They even make thoughtful lunchbox additions for busy school or work days.
Make Ahead and Storage
Storing Leftovers
Once cooled, Breakfast Oatmeal Cupcakes To Go keep beautifully in an airtight container in the fridge for up to five days. This makes them a top-tier meal prep option—simply grab what you need each morning for a delicious, satisfying start with zero hassle.
Freezing
These cupcakes freeze like a dream! Place them in a single layer in a freezer-safe container or resealable bag. When you need a quick breakfast, just thaw a few overnight in the fridge, or pop one straight into the microwave for a speedy snack anytime within three months of freezing.
Reheating
To reheat, microwave individual Breakfast Oatmeal Cupcakes To Go for 10–20 seconds until warm. You’ll be amazed at how the flavors and soft texture spring right back to life, making them taste freshly baked every time. For a special treat, serve warm with a little yogurt or nut butter on top.
FAQs
Can I use quick oats instead of rolled oats?
You can, but the texture will be a bit softer and less chewy. Rolled oats provide the perfect hearty structure for Breakfast Oatmeal Cupcakes To Go, but if you’re in a pinch, quick oats will still work just fine.
How can I make these cupcakes vegan?
Substitute the eggs for flax eggs or your favorite egg replacer, use non-dairy milk, and opt for maple syrup instead of honey. The result is still super moist and flavorful!
What mix-ins are best for picky eaters?
Mini chocolate chips are almost always a hit with kids (and grown-ups), but dried cranberries, chopped apples, or finely diced nuts are also fantastic. Letting everyone choose their own for each cupcake is a fun way to get the whole family on board.
Can I make these gluten-free?
Absolutely! Just be sure to use certified gluten-free rolled oats and double-check that your mix-ins are also free from gluten. Everything else in the recipe is naturally gluten-free.
Why are my cupcakes sticking to the liners?
This can happen if the cupcakes are still very warm or if you use paper liners with less fat in the batter. Letting them cool fully and opting for parchment-lined or silicone muffin cups can help ensure every Breakfast Oatmeal Cupcake To Go comes out cleanly.
Final Thoughts
If you’re looking for a make-ahead breakfast that’s as tasty as it is convenient, give Breakfast Oatmeal Cupcakes To Go a whirl! They’re easy to bake, endlessly customizable, and guaranteed to make mornings brighter for the whole family. Don’t be surprised if they become your new go-to breakfast—happy baking!
Print
Breakfast Oatmeal Cupcakes To Go 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 To Go are a convenient and delicious grab-and-go breakfast option. Packed with wholesome ingredients like oats, fruits, and nuts, these oatmeal cupcakes are perfect for meal prep and can be customized with your favorite mix-ins.
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup mashed ripe banana (about 1 large)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or non-dairy)
Mix-ins:
- 1/2 cup mix-ins (mini chocolate chips, dried fruit, chopped nuts, or blueberries)
Instructions
- Preheat oven and prepare muffin pan: Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan or line with paper liners.
- Mix dry ingredients: In a large bowl, whisk together oats, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a separate bowl, whisk eggs, applesauce, banana, honey (or maple syrup), vanilla, and milk until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until well combined. Fold in your choice of mix-ins.
- Fill muffin cups and bake: Divide the mixture evenly among the muffin cups, filling nearly to the top. Bake for 25–28 minutes, or until the centers are set and the tops are lightly golden.
- Cool and serve: Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- These oatmeal cupcakes are perfect for meal prep—store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Warm briefly in the microwave before serving.
- You can mix and match toppings for variety in each batch.
Nutrition
- Serving Size: 1 oatmeal cupcake
- Calories: 140
- Sugar: 7g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
