We all know that breakfast is the most important meal, but so often we’re in too much of a rush to really eat what’s good for us. Especially in my life now. Having a 4 month old baby that wakes up every couple of hours makes it difficult to sit down and eat a healthy breakfast.
So many mornings my husband and I grab a protein bar as we head out the door because it’s fast and easy, but they don’t really keep us full and aren’t that good for you. I knew there had to be a better option. Enter these yummy Baked Oatmeal Breakfast Cupcakes.
No, they’re not really cupcakes, but it makes me more excited to eat them because I call them cupcakes!
One of the great things about these “cupcakes” is that they can be eaten cold or warmed up, even topped with milk! I will make up a bunch of these once a week and then just one cup keeps us full until lunch! My husband just grabs one from the fridge every morning to enjoy with his coffee.
Another thing about these cupcakes that makes me so happy is that I’m not creating a whole batch of the same exact thing, instead you start with a basic oatmeal cupcake and toppings individually. If there is a certain topping combo you love, you could certainly make the entire batch with those ingredients or, if you are like us, make each muffin different!
Here are a few of my favorite flavor combinations:
Peanut butter and chocolate chips
Blueberries and walnuts
Dried cranberries and almonds
White chocolate and macadamia nuts
Brown Sugar and cinnamon
… there are so many options!!
What are some of your flavor combinations?
coconut or olive oil or cupcake liner
2 large bananas, mashed OR 2 c unsweetened applesauce
2 large eggs
1 tsp vanilla extract
1 tbsp honey
2 ½ c old fashioned rolled oats
1 tbsp ground cinnamon
2 tsp baking powder
1 ½ c milk (I used unsweetened almond milk)
Toppings: berries, fruit, nuts, chocolate chips, etc
- Preheat oven to 350 degrees. Coat muffin tin with oil or line with cupcake liners.
- Mash bananas and add eggs, vanilla, and honey in a large bowl. Mix until combined.
- Add oats, cinnamon and baking powder and stir stir well.
- Stir in almond milk and mix well.
- Divide oatmeal evenly between prepared muffin cups (about ¼ c) and add toppings of your choice!
- Bake 20 to 25 minutes or until brown.
- Cool slightly and serve immediately, or save for the week ahead!