Breakfast Oatmeal Cupcakes To Go

Tip: click step to get into cook mode

5 cups rolled oats

2 ½ cups mashed banana (or this Banana-Free Version)

1 tsp salt

5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount

⅔ cup mini chocolate chips, optional

2 ⅓ cups water (Increase to 2 ⅔ cups if using stevia)

¼ cup oil, nut butter, or additional banana

2 ½ tsp pure vanilla extract

Optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

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.