Baked Oatmeal Cupcakes

If I tried every recipe my friends post to Facebook, well, I wouldn’t have time for anything else! However, as a big fan of oatmeal, and a big fan of chocolate, I just HAD to try this recipe, from this site here: . Plus, maybe I can finally get the husband to eat breakfast. ( The guy goes to school full time AND works 30 hours a week; He needs fuel!)
So, here it is!

Baked Oatmeal Cupcakes To Go

(makes about 24 cupcakes)

◾5 cups rolled oats (400g)

◾2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)

◾1 tsp salt

◾5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)

◾optional: 2/3 cup mini chocolate chips

◾2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)

◾1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)

◾2 1/2 tsp pure vanilla extract

◾optional add-ins: 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 (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes.

These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.


* Note: I have this habit of NEVER following a recipe exactly as indicated; For sweetener, I went with the syrup, but I also couldn’t resist putting a little bit of sugar in there too!
I also included some cinnamon ( Maybe 2 or 3 teaspoons) and about 1/2 cup of sweetened shredded coconut.

And, voila!




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