Never skip breakfast again. Cook once, and you have a delicious breakfast for the entire month! These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal.
The breakfast cupcakes are:
Quick to make
Portable and non-messy
Easy to eat at a desk… or pack in a lunchbox!
Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. My roommate, my mom, and five of my friends are all hooked!
Author: chocolatecoveredkatie.com
(makes 24-25 cupcakes)
Ingredients
•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.
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. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Nutritional information
Nutritional information
0 comments:
Post a Comment