Post by Loupy on Mar 7, 2013 11:16:41 GMT -7
Breakfast Oatmeal Cupcakes To Go
chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal.
Makes 24-25 cupcakes
Never skip breakfast again. Cook once, and you have a delicious breakfast for the entire month! These breakfast cupcakes are: Quick to make, Portable and non-messy. Easy to eat at a desk… or pack in a lunchbox!
Ingredients:
5 cups rolled oats (400g)
2 1/2 cups over-ripe mashed banana, measured after mashing (600g)
1 tsp salt
5 NuNaturals stevia packets (or omit and use 5 tbsp of any liquid sweetener instead)
optional: 2/3 cup mini chocolate chips
2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back to 1 1/3 cups)
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.
Instructions:
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.
I also like to then broil for 1-2 minutes, but it’s optional.
These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Copyright © 2013 · All Rights Reserved
chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal.
Makes 24-25 cupcakes
Never skip breakfast again. Cook once, and you have a delicious breakfast for the entire month! These breakfast cupcakes are: Quick to make, Portable and non-messy. Easy to eat at a desk… or pack in a lunchbox!
Ingredients:
5 cups rolled oats (400g)
2 1/2 cups over-ripe mashed banana, measured after mashing (600g)
1 tsp salt
5 NuNaturals stevia packets (or omit and use 5 tbsp of any liquid sweetener instead)
optional: 2/3 cup mini chocolate chips
2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back to 1 1/3 cups)
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.
Instructions:
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.
I also like to then broil for 1-2 minutes, but it’s optional.
These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Copyright © 2013 · All Rights Reserved
