If you have been a reader around here for a while, then you probably already know that we love everything with sprinkles and sparkles and with a generous dose of frosting. So when I was thinking about ways to infuse a little magic into our breakfasts, I knew I had to make something that included as much deliciousness as possible. These Cupcake Oatmeal Bowls have all of that and a little bit more.

First, the recipe is very indulgent, it’s thick and creamy and really tastes like birthday cake cupcakes. Yes, oatmeal can taste like a birthday cake cupcake, if that’s not amazing I really don’t know what can be.

And then there’s the fact that it’s all topped with whipped cream and sprinkles. Whipped cream and sprinkles make anything better, but a breakfast? They make it shine! This cupcake oatmeal recipe is especially good to make as a birthday breakfast or when you know you have a hard day ahead and want to start it off with a dose of happy feelings.

I like to serve it into small bowls so they have more of that cupcake look and then add the whipped cream on top just like you would do with frosting. And then just go big with the sprinkles, add two servings of them, or three, or just go overboard (in the best possible way) and also add them to the oatmeal just after you take it from the fire. I won’t tell and let’s be honest you totally deserve your sprinkles.

Oh and if you are looking for a time save kitchen hack that let’s you have your oatmeal and your sleep time too, you can totally mix all the ingredients together (sans the toppings) and instead of cooking it just pop in your fridge overnight.

Cupcake Oatmeal Bowls

 

Ingredients

½ Cup oats

½ Cup milk
2 Tbsp cream

1 Tsp vanilla

Pinch of salt

1 Tbsp sugar

2 Tsp sprinkles

Whipped cream

Directions

In a saucepan, over medium heat, bring the oats, milk, salt and cream to a boil.

Add sugar and vanilla and stir well. Let it cook for 10 minutes.

Remove from heat and let it set.

Divide in bowls, decorate with whipped cream and top with sprinkles.