Name: Breakfast Oatmeal Cupcakes: The Healthy & Delicious Recipe You Need
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 1/2 cups milk (dairy or non-dairy); 2 large eggs; 1/3 cup maple syrup or honey; 1/2 cup unsweetened applesauce; 2 tbsp melted coconut oil or butter; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; Optional toppings: fresh berries, chopped nuts, chocolate chips, shredded coconut, banana slices

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

These oatmeal cupcakes are everything you want in a quick, nourishing meal: easy to make, loaded with nutrients, and endlessly adaptable. They’re great for meal prep, family-friendly, and suitable for many dietary needs with just a few simple substitutions. Whether you prefer them warm from the oven or cold from the fridge, they deliver flavor and fuel in every bite.

Breakfast Oatmeal Cupcakes: The Healthy & Delicious Recipe You Need

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats
1 1/2 cups milk (dairy or non-dairy)
2 large eggs
1/3 cup maple syrup or honey
1/2 cup unsweetened applesauce
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Optional toppings: fresh berries, chopped nuts, chocolate chips, shredded coconut, banana slices

Directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, mix the rolled oats and milk. Let the mixture sit for 10–15 minutes, or up to 30 minutes, to soften.
In another bowl, whisk together the eggs, maple syrup (or honey), applesauce, melted coconut oil (or butter), and vanilla extract.
Combine the wet ingredients with the oat mixture. Add baking powder, cinnamon, and salt. Stir until just mixed—avoid overmixing.
Gently fold in your chosen mix-ins such as berries, nuts, or chocolate chips.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Add extra toppings if desired.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature.

Servings and timing

This recipe makes 12 oatmeal cupcakes.
Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes
Servings: 12

Variations

Gluten-Free: Use certified gluten-free oats.
Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk, and stick with maple syrup.
Extra Sweet: Add more maple syrup or honey if you prefer a sweeter bite.
Spiced: Add nutmeg, cardamom, or ginger for extra warmth.
Nut Butter Swirl: Mix in a spoonful of almond or peanut butter.
Dried Fruits: Add chopped dried cranberries, raisins, or apricots.
Chocolate Lovers: Stir in chocolate chips or a bit of cocoa powder.
Mini Muffins: Use a mini muffin tin and reduce baking time to about 12–15 minutes.
Overnight Prep: Soak the oats in milk overnight for quicker prep in the morning.

Storage/Reheating

Store oatmeal cupcakes in an airtight container:

At room temperature for up to 3 days
In the refrigerator for up to 5 days
In the freezer for up to 3 months

To reheat, warm in the microwave for 20–30 seconds or enjoy straight from the fridge. If frozen, thaw overnight in the fridge or microwave gently until warm.

FAQs

What are oatmeal cupcakes?

Oatmeal cupcakes are a cross between baked oatmeal and muffins. They have a soft, chewy texture and are naturally sweetened, making them a healthier alternative to traditional cupcakes.

Can I make this recipe vegan?

Yes, you can substitute the eggs with flax eggs, use plant-based milk, and sweeten with maple syrup instead of honey.

Are these gluten-free?

They can be made gluten-free by using certified gluten-free rolled oats.

Can I add protein powder?

Absolutely. Add 1–2 tablespoons of your favorite protein powder to the batter. You may need to slightly increase the liquid to maintain the right texture.

Can I make these without applesauce?

Yes, mashed banana or Greek yogurt can be used as an alternative to applesauce.

How do I prevent them from sticking to the liners?

Use parchment liners or lightly grease the muffin tin well. Letting them cool slightly before removing also helps.

Can I prepare the mixture the night before?

Yes, mix the oats and milk the night before and refrigerate. Add the remaining ingredients in the morning before baking.

What kind of oats should I use?

Rolled oats are best for this recipe. Avoid quick oats or steel-cut oats, as they will alter the texture.

Can I double the recipe?

Yes, this recipe can easily be doubled or tripled. Just adjust the baking time if needed and prepare multiple muffin pans.

How do I make these sweeter?

Add more maple syrup or honey to the batter, or stir in some chopped dates, dried fruit, or extra chocolate chips.

Conclusion

These breakfast oatmeal cupcakes are the perfect make-ahead meal or snack for busy mornings and mid-day cravings. Full of wholesome ingredients and easy to customize, they’re a great alternative to sugary pastries or processed snacks. Whether you’re baking for the week or looking for a healthy treat, this recipe is sure to become a favorite in your kitchen.