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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Breakfast Oatmeal Cupcakes to Go Recipe

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This recipe for Breakfast Oatmeal Cupcakes to Go is from Recipes from Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups rolled oats
2 ½ cups over-ripe mashed bananas
1 tsp. salt
5 Tbsp pure maples syrup, agave, or honey
⅔ cup mini chocolate chips, optional
2 ⅓ cups water
¼ cup + 1 tbsp coconut or veg oil
1 1/2 tsp pure vanilla
optional additions: cinnamon, shredded coconut, chopped walnuts, etc
Directions:
Directions:
Preheat oven to 350º and line 24-23 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and still all wet ingredients (including banana). Mix wet into dry mix just until incorporated. Pour into cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but its optional. (If you let the cool overnight, they'll no longer stick to the liners.) These oatmeal cakes can be frozen and reheated for an instant breakfast on a busy day.
Number Of Servings:
Number Of Servings:
24-25

 

 

 

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