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Ingredients
- 5 cups rolled oats
- 2 1/2 cups over-ripe mashed banana, measured after mashing
- 1 tsp salt
- 5 Stevia packets
- optional: 2/3 cup mini chocolate chips
- 2 2/3 cups water
- 1/4 cup plus 1 tbsp 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.
Preparation
Step 1
*Coconut oil works best but vegetable oil can be used.
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.
Broil for 1-2 minutes, but that is optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.
Nutrition: 88 calories; 2.9 g fat; 14 carbs; 2 g fiber;2 g sugar; 2.2 g protein