Description
These oatmeal meal prep cupcakes are a perfect grab-and-go breakfast option packed with fiber, protein, and customizable toppings. They’re gluten-free, dairy-free (optional), and can be made ahead for busy mornings.
Ingredients
Scale
For the Crust:
- For the base:
- 2 cups rolled oats (gluten-free if needed)
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1 ripe banana, mashed
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- For toppings (choose 1-2 options per cupcake):
- Fresh berries (blueberries, raspberries, strawberries)
- Sliced banana
- Chopped nuts (almonds, walnuts, pecans)
- Nut butter (peanut, almond, or cashew)
- Dark chocolate chips
- Chia seeds or flaxseeds
- Shredded coconut
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with silicone or parchment liners.
- 2. In a large bowl, mix all base ingredients (oats through salt) until well combined. Let sit for 5 minutes to allow oats to absorb liquid.
- 3. Divide mixture evenly among muffin cups (about 1/4 cup per cup), pressing down lightly with the back of a spoon.
- 4. Add desired toppings, pressing some items slightly into the oatmeal mixture.
- 5. Bake for 20-25 minutes until set and lightly golden at edges.
- 6. Let cool completely before storing. Refrigerate in airtight container for up to 5 days or freeze for up to 3 months.
- 7. To serve: Enjoy cold or microwave for 30-60 seconds. Add extra milk if desired.
Notes
For protein boost: Stir 1 scoop vanilla protein powder into wet ingredients. Vegan option: Use maple syrup instead of honey. Make-ahead tip: Double the batch and freeze extras for quick breakfasts.