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If you’re always rushing in the mornings but crave something hearty, wholesome, and delightfully portable, then this Breakfast Oatmeal Cupcakes To Go Recipe is about to become your new best friend. These little cups bring together the comforting, chewy goodness of oats with the natural sweetness of mashed banana and maple syrup, all baked into perfectly portioned cupcakes you can grab and run with. Whether you’re juggling school, work, or family, these breakfast cupcakes offer a neat, nutritious solution that feels like a morning hug in every bite.
Ingredients You’ll Need
This recipe keeps things refreshingly simple while packing a powerful punch of flavor and nutrition. Each ingredient plays a role, from the rolled oats offering hearty texture to the bananas providing natural sweetness and moisture.
- 5 cups rolled oats: The heart of the recipe, bringing fiber and a satisfying chew to each cupcake.
- 2 1/2 cups mashed banana: Adds natural sweetness and keeps the cupcakes moist without any added sugars.
- 1 tsp salt: Just enough to balance flavors and enhance the natural sweetness.
- 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent): A gentle sweetener that complements the bananas perfectly.
- 2/3 cup mini chocolate chips (optional): A little treat that melts deliciously into the cupcakes for those who love a chocolatey twist.
- 2 1/3 cups water (increase to 2 2/3 cups if using stevia): Essential for binding and creating the perfect cake texture.
- 1/4 cup oil, nut butter, or additional banana: Adds richness and keeps the cupcakes tender.
- 2 1/2 tsp pure vanilla extract: Infuses a warm, inviting aroma that elevates the flavor.
- Optional add-ins (cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit): Personalize your cupcakes with your favorite mix-ins for extra texture and flavor surprises.
How to Make Breakfast Oatmeal Cupcakes To Go Recipe
Step 1: Preheat and Prepare Your Tin
Start by heating your oven to 380 degrees Fahrenheit and lining 24 to 25 cupcake tins with liners. This sets the stage for your oatmeal cupcakes to bake evenly and prevents sticking, making your life easier when it’s time to enjoy them.
Step 2: Mix Dry Ingredients
In a large bowl, combine all your dry ingredients. This includes the rolled oats, salt, and any optional add-ins you’ve chosen like cinnamon or nuts. Stir them very well to distribute everything evenly, ensuring every cupcake gets a perfect balance of flavors and textures.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together all the wet ingredients—mashed banana, maple syrup (or your chosen sweetener), water, oil or nut butter, and vanilla extract. Whisking these together thoroughly ensures your cupcakes will be moist and luscious once baked.
Step 4: Bring it All Together
Slowly pour the wet mixture into the dry ingredients and stir until just combined. You want a batter that holds together but still feels thick and satisfying. This is the magic moment where your wholesome ingredients start to turn into breakfast magic.
Step 5: Fill and Bake
Spoon the batter evenly into your prepared cupcake liners, filling almost to the top. Pop them into the oven and bake for 21 minutes. If you want to add a little extra golden crispness, broil them for 1 to 2 minutes after baking, but it’s entirely optional. If you can wait, letting them cool overnight helps them release effortlessly from the liners.
How to Serve Breakfast Oatmeal Cupcakes To Go Recipe
Garnishes
A simple dusting of cinnamon or a drizzle of nut butter can elevate these cupcakes instantly. Fresh berries or a sprinkle of chopped nuts also add a pop of color and crunch, turning your quick breakfast into a mini celebration on the go.
Side Dishes
Pair your oatmeal cupcakes with a side of Greek yogurt or a small fruit salad for a balanced meal that hits all the marks—protein, fiber, and natural sweetness. A hot cup of coffee or tea will round things out perfectly.
Creative Ways to Present
Try wrapping your cupcakes in parchment paper tied with twine for a rustic, grab-and-go vibe. Pack them alongside a reusable fruit container or a smoothie in a mason jar for an Instagram-worthy, energizing breakfast that’s as beautiful as it is functional.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s rare!), store the oatmeal cupcakes in an airtight container in the refrigerator for up to 5 days. They stay moist and flavorful, ready to fuel you through the busiest mornings.
Freezing
For even more convenience, freeze your cupcakes individually wrapped in plastic wrap or in a freezer-safe container. They can last up to 3 months this way, making it easy to batch bake and have breakfast ready anytime.
Reheating
When you’re ready to enjoy a frozen cupcake, just pop it in the microwave for about 30 seconds or warm it briefly in the oven until heated through. This simple step makes your Breakfast Oatmeal Cupcakes To Go Recipe feel freshly baked every morning, even on your busiest days.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much coarser texture and take longer to cook, so they aren’t ideal for this recipe. Rolled oats provide the perfect softness and chewiness baked into the cupcakes.
What sweeteners work best in this recipe?
Pure maple syrup is our favorite for its rich flavor, but honey or agave syrup work well too. If you’re using stevia, just remember to increase the water slightly to maintain the right texture.
Can I make these cupcakes gluten-free?
Absolutely! Just make sure you use certified gluten-free rolled oats to avoid any gluten contamination. The rest of the ingredients are naturally gluten-free.
How long do these oatmeal cupcakes stay fresh at room temperature?
Since they contain mashed banana and moisture, it’s best to keep them refrigerated if you’re not eating them immediately. They can safely sit out for a few hours but refrigerating preserves freshness better.
Can I add protein powder to boost nutrition?
Yes, adding a scoop of your favorite protein powder can be a great idea. Just monitor the batter consistency and add a splash of water if it becomes too thick.
Final Thoughts
Nothing beats the cozy feeling of starting your day with the warm, wholesome goodness of these Breakfast Oatmeal Cupcakes To Go Recipe. They’re easy to make, endlessly adaptable, and perfect for busy mornings when you need nourishment that travels with you. Do yourself a favor and bake a batch—you’ll wonder how you ever started the day without them!
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Breakfast Oatmeal Cupcakes To Go Recipe
- Prep Time: 5 minutes
- Cook Time: 21 minutes
- Total Time: 26 minutes
- Yield: 24–25 oatmeal cupcakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes To Go are a quick and wholesome morning treat, packed with rolled oats, mashed banana, and a hint of natural sweetness. Perfect for busy mornings, they are easy to bake, customizable with optional add-ins like chocolate chips or nuts, and convenient to eat on the go or freeze for later.
Ingredients
Main Ingredients
- 5 cups rolled oats
- 2 1/2 cups mashed banana
- 1 tsp salt
- 5 tbsp pure maple syrup (or agave, honey, or stevia equivalent amount)
- 2/3 cup mini chocolate chips (optional)
- 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
- Dried fruit
Instructions
- Preheat Oven: Preheat your oven to 380°F (193°C) and line 24 to 25 cupcake tins with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, salt, and any chosen optional add-ins such as cinnamon or nuts. Stir thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, mix the mashed bananas, pure maple syrup (or your chosen sweetener), water, oil or nut butter, and vanilla extract until well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and mix thoroughly until the batter is evenly combined. If desired, fold in mini chocolate chips at this stage.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the cupcakes in the oven and bake for 21 minutes or until a toothpick inserted into the center comes out clean.
- Optional Broiling: For a slightly crispy top, broil the cupcakes for an additional 1 to 2 minutes. This step is optional.
- Cool: Allow the cupcakes to cool completely. For easy removal from liners, let them cool overnight.
- Store or Serve: Enjoy the oatmeal cupcakes immediately or freeze for a quick breakfast option on busy days. Reheat as needed before serving.
Notes
- These cupcakes can be customized with various add-ins such as nuts, seeds, dried fruit, or shredded coconut to suit your taste.
- Using stevia as a sweetener requires slightly more water to maintain the right batter consistency.
- Letting the cupcakes cool overnight helps prevent sticking to the liners.
- These can be frozen and reheated easily, making them a perfect grab-and-go breakfast item.
- Broiling is optional to add a crisp top but is not necessary for taste or texture.
