Breakfast Oatmeal Cupcakes To Go
Never skip breakfast again.
Cook once, and you have a delicious breakfast for the entire month!
These customizable "breakfast" baked oatmeal cupcakes
are great on-the-go fuel for those days when you have zero time
in the morning to prepare a big meal.
5 cups rolled oats
2 1/2 cups over-ripe mashed banana
measured after mashing )
1 tsp salt
5 NuNaturals stevia packets
(or omit and use 5 tbsp liquid sweetener of choice
as pure maple syrup or Agave instead)
2 2/3 cups water
(If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup plus 1 tbsp oil
(coconut oil is great, but veg oil will also work.
2 1/2 tsp pure vanilla extract
optional: 2/3 cup mini chocolate chips
cinnamon, shredded coconut, chopped walnuts,
ground flax or wheat germ, raisins or other dried fruit, etc.
Preheat oven to 380 F, and line 24-25 cupcake tins.
In a large mixing bowl,
combine all dry ingredients and stir very well.
In a separate bowl, combine and stir all wet ingredients
Mix wet into dry, then pour into the cupcake liners
and bake 21 minutes.
then you can broil for 1 - 2 minutes, but it's
These oatmeal cakes can be eaten right away,
or they can be frozen and reheated
for an instant breakfast on a busy day.