Go Back
In today’s fast-paced world, the quest for healthier breakfast options has become increasingly prevalent. Many individuals are shifting away from traditional sugary cereals and pastries, seeking nourishing alternatives that fuel their bodies for the day ahead. Enter the Sunrise Oatmeal Cupcakes—an innovative and delicious way to start your morning right. These delightful treats are not just cupcakes; they are a wholesome breakfast solution packed with nutrients to keep you energized.

Breakfast Oatmeal Cupcakes

Start your day with a wholesome treat that combines nutrition and flavor—Sunrise Oatmeal Cupcakes! These delightful breakfast cupcakes are packed with rolled oats, natural sweeteners, and optional add-ins like fruits and nuts, making them a customizable and healthy choice for any morning. Easy to prepare and perfect for meal prep, they provide a great source of energy and essential nutrients. Enjoy them warm with yogurt or as a quick snack on the go!
Print Recipe Pin Recipe

Ingredients
  

2 cups rolled oats

1 cup milk (or plant-based alternative)

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup shredded carrots (optional)

1/2 cup raisins or chocolate chips (optional)

1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease with cooking spray.

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

      Mix Wet Ingredients: In another bowl, whisk together the milk, honey (or maple syrup), applesauce, eggs, and vanilla extract until fully combined.

        Combine Mixtures: Gradually pour the wet ingredients into the dry oats mixture, stirring gently until just combined. If desired, fold in the shredded carrots, raisins or chocolate chips, and nuts.

          Fill the Muffin Tin: Use a spoon or an ice cream scoop to fill each cupcake liner with the mixture until about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool Down: Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for about 10 minutes. Then transfer them to a wire rack to cool completely.

                Serve: Enjoy warm or at room temperature. These oatmeal cupcakes are perfect for quick breakfasts or snacks throughout the week!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes