There is nothing quite like waking up to a warm, wholesome breakfast that’s not only delicious but also perfectly portable. The Breakfast Oatmeal Cupcakes To Go Recipe offers exactly that—a delightful twist on your classic morning oats transformed into easy-to-grab cupcakes that bring comfort and energy wherever your day takes you. Packed with wholesome rolled oats, natural sweetness, and a hint of cinnamon, these cupcakes are a nourishing start and an absolute joy to make and share.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on simple but essential ingredients that each play a key role in creating moist, flavorful oatmeal cupcakes. Every component brings a unique touch—whether it’s the creamy texture from mashed banana, the natural sweetness from maple syrup, or the warm spice of cinnamon that lifts the whole batch.
- 2 1/2 cups rolled oats: The hearty base that gives your cupcakes a chewy, satisfying bite and packed with fiber.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 tsp cinnamon: Adds a cozy aroma and gentle spice that makes breakfast feel special.
- 1 tsp baking powder: Gives your cupcakes a light, fluffy texture so they aren’t dense or heavy.
- 1/2 cup mashed banana or applesauce: Natural moisture and sweetness without added sugars, plus a wonderful fruity undertone.
- 1 3/4 cups milk of choice: Creates tenderness in the batter and helps everything blend smoothly.
- 1/4 cup maple syrup or honey: Adds a touch of natural sweetness and depth of flavor.
- 1/4 cup nut butter or oil (optional): Boosts richness and keeps cupcakes moist, plus a hint of nuttiness if used.
- 1 tsp pure vanilla extract: Rounds out the flavors beautifully with its sweet, fragrant touch.
- 1/3 cup chocolate chips or raisins (optional): Little bursts of surprise sweetness inside every bite.
How to Make Breakfast Oatmeal Cupcakes To Go Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with cupcake liners. This ensures your oatmeal cupcakes bake evenly and will be easy to remove, preserving their perfect cup shape.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder. This dry mix provides the essential structure, spice, and lift that will make your cupcakes satisfyingly tender, yet sturdy enough to grab and go.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the mashed banana or applesauce, your choice of milk, maple syrup or honey, nut butter or oil if using, and vanilla extract. This blend is where moisture and sweetness come together, beautifully balancing the dry components.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with dry ingredients, stirring gently just until everything is combined. Be careful not to overmix to keep your cupcakes tender. If you’re adding chocolate chips or raisins, fold them in now for yummy bursts of flavor.
Step 5: Fill Your Muffin Cups
Spoon the batter evenly into each cupcake liner, filling about three-quarters full. This allows room for your cupcakes to rise without spilling over.
Step 6: Bake to Perfection
Bake the oatmeal cupcakes for 20 to 25 minutes. To check doneness, insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The smell of cinnamon and oats filling your kitchen is one of the best parts of this step!
Step 7: Cool Before Enjoying
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling completely helps them set, making them perfect for packing up and taking on your busy mornings.
How to Serve Breakfast Oatmeal Cupcakes To Go Recipe
Garnishes
Top your oatmeal cupcakes with a light spread of nut butter, a drizzle of honey, or a sprinkle of fresh berries for an extra touch of color and flavor that wakes up your taste buds.
Side Dishes
Pair these cupcakes with a small serving of Greek yogurt or a side of fresh fruit to round out your breakfast and keep things balanced and nutritious.
Creative Ways to Present
Wrap your Breakfast Oatmeal Cupcakes To Go Recipe in parchment paper tied with a cute string or place them in individual reusable containers for an eco-friendly and charming breakfast on the run solution.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week to maintain freshness and moisture.
Freezing
These oatmeal cupcakes freeze wonderfully. Simply wrap each cupcake in plastic wrap and place them in a freezer-safe container or bag for up to three months. This way, you’ll always have a nutritious breakfast on hand!
Reheating
Warm frozen or refrigerated cupcakes in the microwave for about 20 to 30 seconds or in a toaster oven until they’re heated through. Enjoy them warm to bring out that comforting oatmeal flavor.
FAQs
Can I use gluten-free oats for this recipe?
Absolutely! Just make sure to use certified gluten-free rolled oats if you need to avoid gluten. The cupcakes will turn out just as tasty and safe for gluten-sensitive diets.
Is it okay to substitute the mashed banana with applesauce?
Yes, both mashed banana and applesauce add moisture and natural sweetness. Bananas will give a stronger flavor and extra creaminess, while applesauce provides a milder taste and lighter texture.
Can I make these vegan?
Definitely! Use plant-based milk, swap honey for maple syrup or another vegan sweetener, and avoid nut butter if you prefer. This recipe is very flexible for vegan adaptations.
How do I make the cupcakes less sweet?
Try reducing the maple syrup or honey slightly, or omit the chocolate chips and raisins. You can also experiment with adding spices like nutmeg or vanilla to keep flavor interesting without extra sugar.
What’s the best container for taking these cupcakes on the go?
A sturdy, BPA-free plastic or glass container with individual compartments works great. This keeps the cupcakes from smushing and makes it easy to grab one for your busy mornings.
Final Thoughts
Sharing the Breakfast Oatmeal Cupcakes To Go Recipe feels like giving a gift of convenience and nourishment wrapped into one delicious package. Whether you’re rushing off to work or prepping for a family trip, these cupcakes make eating a quality breakfast effortless and delightful. Give them a try—you’ll be amazed at how such simple ingredients can transform into your new favorite morning ritual.
Print
Breakfast Oatmeal Cupcakes To Go Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Breakfast Oatmeal Cupcakes To Go are a wholesome and convenient morning treat, combining hearty rolled oats with natural sweeteners and optional add-ins like chocolate chips or raisins. Perfectly moist and packed with flavor, they make an excellent on-the-go breakfast or snack.
Ingredients
Dry Ingredients
- 2 1/2 cups rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup mashed banana or applesauce
- 1 3/4 cups milk of choice
- 1/4 cup maple syrup or honey
- 1/4 cup nut butter or oil (optional)
- 1 tsp pure vanilla extract
Optional Add-ins
- 1/3 cup chocolate chips or raisins (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, salt, cinnamon, and baking powder evenly to distribute the leavening and spices.
- Whisk Wet Ingredients: In a separate bowl, whisk together the mashed banana or applesauce, milk, maple syrup or honey, nut butter or oil (if using), and vanilla extract until smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry and stir gently just until combined. Fold in chocolate chips or raisins if desired, being careful not to overmix.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow for rising.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are done.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cupcakes are versatile; you can substitute milk with any dairy or plant-based milk of your choice.
- Nut butter or oil is optional but adds moisture and richness; omit for a lower fat version.
- For a vegan version, use maple syrup instead of honey and plant-based milk.
- Store cooled cupcakes in an airtight container for up to 3 days or freeze for longer storage.
- Adding raisins or chocolate chips can increase sweetness and texture, but feel free to omit for a simpler flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
