Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome and portable morning meal option, combining rolled oats, mashed bananas, and a touch of sweetness from maple syrup. Perfect for busy mornings, they bake into soft, flavorful cupcakes that can be enjoyed immediately or frozen for quick reheating.
Ingredients
Scale
Dry Ingredients
- 5 cups rolled oats
- 1 tsp salt
- 2/3 cup mini chocolate chips (optional)
Wet Ingredients
- 2 1/2 cups mashed banana
- 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent)
- 2 1/3 cups water (increase to 2 2/3 cups if using stevia)
- 1/4 cup oil, nut butter, or additional banana
- 2 1/2 tsp pure vanilla extract
Optional Add-ins
- Cinnamon
- Shredded coconut
- Chopped walnuts
- Ground flax or chia seeds
- Wheat germ
- Raisins or dried fruit
Instructions
- Preheat the Oven: Set your oven to 380°F (193°C) and line 24 to 25 cupcake tins with liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the rolled oats, salt, and any optional dry additives such as mini chocolate chips or cinnamon.
- Mix Wet Ingredients: In a separate bowl, stir together the mashed bananas, pure maple syrup (or alternative sweetener), water, oil or nut butter, and vanilla extract until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir well until all components are evenly incorporated into a batter.
- Fill Cupcake Liners and Bake: Distribute the batter evenly into the prepared cupcake liners. Bake in the preheated oven for approximately 21 minutes.
- Optional Broil: For a slightly crispier top, broil the cupcakes for 1 to 2 minutes, watching carefully to avoid burning. This step is optional.
- Cool and Store: Let the oatmeal cupcakes cool completely. Allowing them to cool overnight helps prevent sticking to the liners. Enjoy immediately or freeze for a quick breakfast option.
Notes
- Using stevia requires slightly more water (2 2/3 cups) instead of 2 1/3 cups to maintain the right batter consistency.
- To avoid sticking, cool cupcakes fully or overnight before removing from liners.
- Feel free to customize your cupcakes with optional add-ins like nuts, seeds, dried fruit, or spices for extra flavor and nutrition.
- These cupcakes freeze well and can be reheated for convenient mornings.
- Prep Time: 5 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
