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Oatmeal is often heralded as one of the healthiest grains you can incorporate into your diet, and for good reason. When it comes to Good Morning Oatmeal Cupcakes, the use of rolled oats as the primary ingredient enhances both the flavor and the nutritional profile of this breakfast treat.

Breakfast Oatmeal Cupcakes

Start your mornings off right with Good Morning Oatmeal Cupcakes, a delicious and nutritious twist on traditional breakfast. Packed with rolled oats, fruits, and customizable ingredients, these cupcakes provide a satisfying blend of fiber and energy to fuel your day. Perfect for both kids and adults, they can be adapted to various dietary needs, making them an ideal breakfast option. Enjoy them plain, with yogurt, or topped with nut butter for a delightful treat any time.
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Ingredients
  

2 cups rolled oats

1 cup milk (or dairy-free alternative)

1 ripe banana, mashed

1/2 cup unsweetened applesauce

1/4 cup maple syrup (or honey)

1/4 cup coconut oil, melted (or butter)

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup chopped nuts (e.g., walnuts or pecans)

1/2 cup dried fruits (e.g., raisins, cranberries, or chopped apricots)

Optional: chocolate chips or seeds for topping

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners or grease them lightly.

    Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure all ingredients are evenly distributed.

      Mix Wet Ingredients: In another bowl, mix the melted coconut oil, mashed banana, applesauce, maple syrup, milk, and vanilla extract. Whisk until fully combined and smooth.

        Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over mix.

          Add Mix-Ins: Gently fold in the chopped nuts and dried fruits (or any other desired mix-ins).

            Fill Cupcake Liners: Spoon the oatmeal batter into the prepared cupcake liners, filling each about three-quarters full. You can sprinkle a few chocolate chips or seeds on top if desired.

              Bake: Place the cupcake tray in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                Cool Down: Once baked, remove from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

                  Serve: Serve warm or at room temperature. Enjoy them as is or add a dollop of yogurt and fresh fruit on top for an extra delicious touch!

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