Oatmeal Cupcakes to Go

By ashleyeraas

Ingredients

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana, measured after mashing
• 1 tsp salt
• 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave
• optional: 2/3 cup mini chocolate chips
• 2 1/3 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

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