Description
Quick “breakfast oatmeal cupcakes to go” pack portable morning nutrition into handheld morsels perfect for busy lifestyles. Protein-rich ingredients and convenient portability make these cupcakes a smart choice for health-conscious individuals seeking delicious grab-and-go sustenance.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (595 ml) rolled oats
- 1 3/4 cups (415 ml) milk of choice
- 1/2 cup (120 ml) mashed banana or applesauce
Flavor and Binding Ingredients:
- 1/4 cup (60 ml) maple syrup or honey
- 1/4 cup (60 ml) nut butter or oil (optional)
- 1 teaspoon pure vanilla extract
- 1/3 cup (80 ml) chocolate chips or raisins (optional)
Dry Seasoning and Leavening Ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Assemble kitchen tools including a large mixing bowl, whisk, muffin tin, and cupcake liners for a smooth preparation process.
- Create a dry ingredient mixture by thoroughly blending rolled oats, salt, ground cinnamon, and baking powder in a spacious mixing vessel.
- Craft a liquid base by whisking mashed banana with milk, maple syrup, chosen nut butter, and pure vanilla extract until uniformly combined.
- Gently fold wet ingredients into dry components, stirring minimally to prevent overmixing and maintain a tender texture.
- Optional enhancement includes incorporating chocolate chips or sweet raisins throughout the developing batter for additional flavor complexity.
- Distribute batter evenly across lined muffin cavities, ensuring each compartment receives approximately three-quarters of its volume capacity.
- Position muffin tin in preheated oven calibrated to 375°F, allowing cupcakes to transform for 20-25 minutes until a clean toothpick test confirms thorough baking.
- Remove from oven and permit brief resting within the tin, enabling structural stabilization before transferring to a cooling rack.
- Complete cooling allows cupcakes to solidify, creating portable breakfast treats ready for immediate enjoyment or convenient storage.
Notes
- Customize texture by adjusting liquid ratios for softer or firmer cupcakes depending on personal preference.
- Swap ingredients easily to create allergen-friendly versions using gluten-free oats or dairy-free milk alternatives.
- Boost nutritional value by adding protein powder, chia seeds, or chopped nuts for extra energy and texture.
- Experiment with different mix-ins like dried cranberries, coconut flakes, or pumpkin seeds to keep the recipe exciting and varied.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg