These breakfast cupcakes are:
- Healthy, sugar-free, dairy-free (Gluten Free Option)
- Quick to make
- Portable and non-messy
- Easy to eat at a desk… or pack in a lunchbox!
Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. Once you try them, you will understand how easy it is to get completely hooked on these!
Never skip breakfast again.
Cook once, and you have a delicious breakfast for the entire month that you can take from the freezer as you need and enjoy on your way to work, have a healthy after-school snack ready for the kids, or use this for your Sunday Brunch at the park!
There are endless options and add-ins to change these up from batch to batch. Use your creativity and preferences to come up with a combination unique to what you enjoy the most! Blueberries, nuts, cinnamon, dried fruits, and other seasonings will keep them interesting and different each time you make these.
Ingredients
- 5 cups rolled oats (uncooked, Old Fashioned)
- 2 1/2 cups over-ripe mashed banana, measured after mashing
- 1 tsp salt
- 1/4 C. pure maple syrup, agave, or honey (or a combination)
- 2/3 cup mini chocolate chips
- 2 2/3 cups water
- 1/4 cup plus 1 tbsp coconut oil (melted)
- 2 1/2 tsp pure vanilla extract
- 1/3 C. Chia
- optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.
Instructions
Preheat oven to 350 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. (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. Be sure to store properly in the freezer if you don't use them within a day.
