Post by Loupy on Jun 16, 2013 13:54:51 GMT -7
Baked Oatmeal Cupcakes To Go
From Katie @ chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal.
For all substitution notes on this recipe, see nutrition link below.
Makes 24-25 cupcakes
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)
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.
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).
Nutritional Information
Calories: 88
Total Fat: 2.9 g
Sodium: 95 mg
Carbohydrates: 14.0 g
Dietary Fiber 2.0 g
Sugars: 2.0 g
Protein 2.2 g
WW points + = 2 points per cupcake
Copyright © 2013 · All Rights Reserved ·
From Katie @ chocolatecoveredkatie.com/
Adapted from: Cookie Dough Baked Oatmeal.
For all substitution notes on this recipe, see nutrition link below.
Makes 24-25 cupcakes
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)
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.
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).
Nutritional Information
Calories: 88
Total Fat: 2.9 g
Sodium: 95 mg
Carbohydrates: 14.0 g
Dietary Fiber 2.0 g
Sugars: 2.0 g
Protein 2.2 g
WW points + = 2 points per cupcake
Copyright © 2013 · All Rights Reserved ·
