Go Back
To truly appreciate the Oat-tastic Breakfast Oatmeal Cupcakes, it’s vital to understand the health benefits of oats, which play a crucial role in this recipe. Oats are often hailed as a superfood due to their impressive nutritional profile. They are an excellent source of complex carbohydrates, which provide energy, and they are low in calories, making them a great option for weight management.

Breakfast Oatmeal Cupcakes

Start your day off right with Oat-tastic Breakfast Oatmeal Cupcakes! These delicious treats combine the comforting taste of traditional oatmeal with the convenience of cupcakes, making them perfect for busy mornings. Packed with wholesome ingredients like rolled oats, bananas, and almond milk, they provide essential nutrients and sustained energy. Perfect for both kids and adults, these cupcakes are easy to customize, ensuring a nutritious and delightful breakfast that will please everyone!
Print Recipe Pin Recipe

Ingredients
  

2 cups rolled oats

1 ½ cups almond milk (or any milk of your choice)

1 medium banana, mashed

¼ cup maple syrup (or honey)

2 teaspoons vanilla extract

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

½ cup chopped nuts (walnuts or pecans)

½ cup dried fruits (raisins, cranberries, or apricots)

½ cup fresh berries (like blueberries or chopped strawberries, optional for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until well mixed.

      Combine Wet Ingredients: In a separate bowl, combine the almond milk, mashed banana, maple syrup, and vanilla extract. Mix until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until combined. Add in the chopped nuts and dried fruits, mixing well. If you're using fresh berries for topping, save those for later.

          Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about 2/3 full. Top each cupcake with fresh berries if desired.

            Bake: Place in the preheated oven and bake for 18-20 minutes or until the cupcakes are slightly golden and a toothpick inserted comes out clean.

              Cool and Serve: Allow the breakfast oatmeal cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

                Enjoy: Enjoy your nutritious breakfast oatmeal cupcakes on their own or with a dollop of yogurt or a drizzle of honey for extra sweetness!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 cupcakes