Breakfast Oatmeal Cupcakes are a wholesome and convenient breakfast option that brings comfort food on the go. Think of these as baked oatmeal transformed into portable muffins, offering all the goodness of a hearty breakfast without the need for a bowl. Perfect for busy mornings, meal prep enthusiasts, or those looking for a nutritious, make-ahead breakfast, these oatmeal cupcakes are customizable to suit various tastes and dietary needs. With a warm and inviting flavor, they can be enjoyed by the whole family or even packed in lunchboxes for a mid-morning snack.
Why You’ll Love This Recipe:
- Make-Ahead Convenience: These oatmeal cupcakes can be prepared in advance, making breakfast time a breeze.
- Customizable Flavors: Add your favorite mix-ins like fruits, nuts, or chocolate chips to make each batch unique.
- Nutritious and Filling: Packed with fiber-rich oats, they provide long-lasting energy to start your day right.
- Diet-Friendly: Easily adaptable to gluten-free, dairy-free, and vegan diets.
Ingredients You’ll Need:
- Rolled Oats: The main ingredient providing a chewy texture and nutty flavor.
- Ripe Bananas: Naturally sweetens the batter and adds moisture.
- Milk of Choice: Use dairy or non-dairy milk, such as almond or oat milk, depending on your dietary preference.
- Maple Syrup or Honey: For a touch of natural sweetness.
- Baking Powder: Helps the oatmeal cupcakes rise and gives them a light texture.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Adds a hint of warm, aromatic flavor.
- Optional Mix-Ins: Choose from chocolate chips, dried fruit, chopped nuts, seeds, or fresh berries for added flavor and texture.
How to Make Breakfast Oatmeal Cupcakes To Go:
Step-by-Step Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth. This step adds natural sweetness and moisture to the cupcakes.
- Mix Wet Ingredients: Add the milk, maple syrup or honey, vanilla extract, and salt to the mashed bananas. Stir until well combined.
- Combine Dry Ingredients: Stir in the rolled oats and baking powder until everything is evenly distributed. The mixture will be thick.
- Add Optional Mix-Ins: Fold in your favorite mix-ins like chocolate chips, dried fruit, or nuts. You can mix and match to create different flavor combinations.
- Scoop into Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the oatmeal cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Cooking Tips:
- Use Ripe Bananas: The riper the bananas, the sweeter your oatmeal cupcakes will be. Look for bananas with brown spots for best results.
- Mix-Ins: Be careful not to add too many mix-ins, as this can make the batter too heavy and affect the baking time.
- Gluten-Free Option: Make sure to use certified gluten-free oats if you have a gluten intolerance.
Helpful Tips:
- Storage: Store these oatmeal cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well for up to 3 months.
- Reheating: Warm them in the microwave for about 15-20 seconds for a fresh-from-the-oven taste.
- Sweetness Adjustment: If you prefer a less sweet treat, reduce the amount of maple syrup or honey, especially if you add sweet mix-ins like chocolate chips.
Details:
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 oatmeal cupcakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, can be made vegan and gluten-free
Notes:
- Make It Vegan: Use plant-based milk and maple syrup instead of honey.
- Add Protein: Stir in a scoop of protein powder or some nut butter for extra protein content.
- Substitute Sweeteners: Agave nectar or date syrup can be used instead of maple syrup or honey.
Nutritional Information (per serving):
- Calories: 120
- Protein: 3g
- Fat: 2g
- Carbohydrates: 23g
- Fiber: 3g
- Sugar: 6g
Frequently Asked Questions:
Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly different. Rolled oats provide a chewier texture, while quick oats will make the cupcakes softer.
Can I make these oatmeal cupcakes sugar-free?
Yes, you can omit the maple syrup or honey and rely solely on the natural sweetness from the bananas. You can also add sugar-free chocolate chips or dried fruit for more sweetness.
What’s the best way to freeze them?
Place the cooled oatmeal cupcakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature or microwave before eating.
Storage Instructions:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Store in the fridge for up to 5 days for extended freshness.
- Freezing: Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a warm treat.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other breakfast treats:
- Baked Blueberry Oatmeal Cups: A fruity twist on the classic oatmeal cups.
- Healthy Banana Bread Muffins: Moist and flavorful muffins that are perfect for breakfast or a snack.
- Peanut Butter Oatmeal Bars: Nutty, chewy bars that are great for on-the-go mornings.
Conclusion
Breakfast Oatmeal Cupcakes To Go are a versatile and convenient breakfast solution that makes healthy eating easy. Whether you’re rushing out the door or planning for the week ahead, these oatmeal cupcakes provide a satisfying and nutritious way to start your day. With endless mix-in possibilities, you can personalize each batch to suit your preferences, making them a staple in any kitchen.
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Breakfast Oatmeal Cupcakes To Go
Description
Breakfast Oatmeal Cupcakes are a wholesome and convenient breakfast option that brings comfort food on the go. Think of these as baked oatmeal transformed into portable muffins, offering all the goodness of a hearty breakfast without the need for a bowl. Perfect for busy mornings, meal prep enthusiasts, or those looking for a nutritious, make-ahead breakfast, these oatmeal cupcakes are customizable to suit various tastes and dietary needs. With a warm and inviting flavor, they can be enjoyed by the whole family or even packed in lunchboxes for a mid-morning snack.
Ingredients
- Rolled Oats: The main ingredient providing a chewy texture and nutty flavor.
- Ripe Bananas: Naturally sweetens the batter and adds moisture.
- Milk of Choice: Use dairy or non-dairy milk, such as almond or oat milk, depending on your dietary preference.
- Maple Syrup or Honey: For a touch of natural sweetness.
- Baking Powder: Helps the oatmeal cupcakes rise and gives them a light texture.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Adds a hint of warm, aromatic flavor.
- Optional Mix-Ins: Choose from chocolate chips, dried fruit, chopped nuts, seeds, or fresh berries for added flavor and texture.
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth. This step adds natural sweetness and moisture to the cupcakes.
- Mix Wet Ingredients: Add the milk, maple syrup or honey, vanilla extract, and salt to the mashed bananas. Stir until well combined.
- Combine Dry Ingredients: Stir in the rolled oats and baking powder until everything is evenly distributed. The mixture will be thick.
- Add Optional Mix-Ins: Fold in your favorite mix-ins like chocolate chips, dried fruit, or nuts. You can mix and match to create different flavor combinations.
- Scoop into Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the oatmeal cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make It Vegan: Use plant-based milk and maple syrup instead of honey.
- Add Protein: Stir in a scoop of protein powder or some nut butter for extra protein content.
- Substitute Sweeteners: Agave nectar or date syrup can be used instead of maple syrup or honey.
