Post by Loupy on May 6, 2013 13:46:17 GMT -7
Oatmeal Cupcakes To Go
chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal
makes 24-25 cupcakes
I don’t mean to suggest that a person eat just one cupcake–and nothing else–as breakfast (although that would definitely be a step up from skipping the meal altogether). Feel free to pair one or two cupcakes with something like a piece of fruit and a little container of nut butter, for a balanced breakfast on the go.
(For all substitution notes on this recipe, see nutrition link below.)
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 liquid sweetener of choice–such as pure maple syrup or agave–instead)
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 oil, but veg oil will also work.)
2 1/2 tsp pure vanilla extract
optional: 2/3 cup mini chocolate chips
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Directions:
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.
Substitution Notes:
For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add).
For the rolled oats: I haven’t tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work.
For the oil: I haven’t tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though.
Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder). Katie says...If anyone tries before me, I’d love to hear the results.
Nutritional Information
Calories 88
total fat 2.9 g
sodium 95 mg
Carbohydrates 14 g
Fiber 2 g
Sugar 2 g
Protein 2.2 g
Weight Watched points+: 2
chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal
makes 24-25 cupcakes
I don’t mean to suggest that a person eat just one cupcake–and nothing else–as breakfast (although that would definitely be a step up from skipping the meal altogether). Feel free to pair one or two cupcakes with something like a piece of fruit and a little container of nut butter, for a balanced breakfast on the go.
(For all substitution notes on this recipe, see nutrition link below.)
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 liquid sweetener of choice–such as pure maple syrup or agave–instead)
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 oil, but veg oil will also work.)
2 1/2 tsp pure vanilla extract
optional: 2/3 cup mini chocolate chips
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Directions:
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.
Substitution Notes:
For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add).
For the rolled oats: I haven’t tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work.
For the oil: I haven’t tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though.
Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder). Katie says...If anyone tries before me, I’d love to hear the results.
Nutritional Information
Calories 88
total fat 2.9 g
sodium 95 mg
Carbohydrates 14 g
Fiber 2 g
Sugar 2 g
Protein 2.2 g
Weight Watched points+: 2
