Senin, 22 April 2019
Breakfast Oatmeal Cupcakes – cook simply once, and you get a delicious breakfast for the whole month!
those breakfast oatmeal cupcakes are considered one of my family’s favored things to consume on rushed mornings. I first made the recipe years ago, and we nevertheless love them! My mother often makes a batch for herself and takes them to work within the morning so she will have a nutritious breakfast that’s clean to prepare on busy weekdays.
She’ll ship me textual content messages with a screenshot, saying “guess what I had for breakfast once more nowadays!”
simply throw a pair into your bag, possibly along with a container of peanut butter and some clean fruit, and you’re true to go together with a balanced breakfast. My own family, my old roommate, and five of my friends are all hooked!
Ingredients :
- 5 cups rolled oats
- 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
- 1 tsp salt
- 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
- 2/3 cup mini chocolate chips, optional
- 2 1/3 cups water - Increase to 2 2/3 cups if using stevia
- 1/4 cup + 1 tbsp coconut or veg oil (Fat-free option listed in the nutrition link below)
- 2 1/2 tsp pure vanilla extract
- optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.
Instructions :
- 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.