Hostess Cupcake Baked Oatmeal

This Hostess Cupcake Baked Oatmeal brought me right back to my childhood. Oh, the nostalgia of being so excited to have one of these— my parents didn’t buy them often so it was a very special treat when we did get to enjoy them!

I also remember having a few of them at a time and feeling sick afterwards. Probably due to the ultra-processed ingredients and excessive amounts of sugar EMOJI but fear not! I’ve got ya covered with this Hostess Cupcake Baked Oatmeal that is made only with a few wholesome ingredients and is only sweetened with 1/2 banana and a touch of honey of maple syrup.

This recipe also contains complex carbohydrates thanks to the oats and protein thanks to the egg, making this Hostess Cupcake Baked Oatmeal a super well rounded meal or snack that still tastes like a DESSERT! It reminds me of a mini cake or brownie— yes, it’s that good!

Here’s what ya need:

• oats— obv! I typically use sprouted oats organic for easier digestion and to avoid glyphosate but any rolled oats will do!

• 1/2 banana— the spottier the banana, the better. This is a key sweetener in the recipe and spottier bananas are much sweeter than green/just ripe bananas.

• cocoa powder— unsweetened. You can also use cacao powder. 

• sweetener— I recommend honey or maple syrup but feel free to use stevia, monk fruit, coconut sugar, regular sugar or whatever you prefer!

• 1 egg— for added protein and to create a muffin-like texture. I have not tried this recipe with any egg substitutes but let me know if you decide to give it a whirl! 

• milk of choice— I used homemade cashew milk but feel free to swap in your preffered kind of milk! Oat, almond, coconut, or regular milk will all work great.

• a pinch of salt

• baking soda

For the frosting:

I simply mixed together a tiny bit of grass-fed butter, powdered sugar, and just enough water to stir. You can also use vegan butter and a powdered sugar replacement for a vegan, sugar-free, dairy-free option.

More baked oatmeal recipes…

Cookie Baked Oatmeal

Brownie baked oatmeal

Single Serve Pumpkin Chocolate Chip Baked Oatmeal

Chocolate Sea Salt Baked Oats

Banana Cream Pie Baked Oatmeal

Single Serve Banana Protein Baked Oatmeal

Peanut Butter Cup Baked Oatmeal 

Berry Chocolate Coconut Baked Oatmeal 

Blueberry Baked Oatmeal

Banana Chocolate Chunk Baked Oatmeal

Carrot Cake Baked Oatmeal

S’mores Baked Oatmeal

Print Recipe

5 from 2 votes

Hostess Cupcake Baked Oatmeal

Course: Breakfast, Dessert, Snack

Keyword: baked oatmeal, baked oats, breakfast, cupcake, dairy free, dessert, gluten free, healthy breakfast, hostess, low sugar, muffin, mug cake, oatmeal, oats, snack

Servings: 1

Ingredients

• 1/2 cup oats
• 1/2 banana (a spotty banana is best!)1
• 1 tbsp honey (or maple syrup)
• 1 egg
• 1/4 cup milk (of choice)
• 1 tbsp cocoa powder
• pinch sea salt
• 1/4 tsp baking soda

For the frosting

• 1/2 tsp grass-fed butter (or vegan butter)
• 1 tbsp powdered sugar (or powdered sugar replacement)
• water (just enough to stir! Start with a few drops and add more as you need)

Instructions

• Preheat oven to 350F and lightly grease an oven-safe baking dish.
• Add all ingredients to a blender and blend until fully combined.
• Pour batter into baking dish and bake for about 25 minutes.
• Let cool completely. While it cools, make frosting. Transfer frosting into a piping bag or ziplock baggie and cut off the corner. Pipe frosting and enjoy!