Baked Oatmeal Cupcakes

Baked Oatmeal Cupcakes

Ingredients:

5 cups rolled oats

2 1/2 cups over-ripe mashed banana

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 (If using the liquid-sweetener option, scale water back by 1/3 cup.)

1/4 cup plus 1 tbsp vegetable oil

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:

1. Preheat oven to 380 F, and line 24-25 cupcake tins. 

2. 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). 

3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. 

You can also 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.

Photo By:  Allie Grossman

Photo By:  Allie Grossman