Breakfast Oatmeal Cupcakes To Go
This week we have some oatmeal cupcakes. It can be made fresh, or ahead of time to give you a fast and easy breakfast.
- 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 (45g) (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 wheat germ, raisins or other 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.
Read more at: https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/#eAsoW6DO8e8sqRB5.99
Comforting Apple Pie Oatmeal Bake
This may not be as simple as other meals listed here, but it can be nice to make when you do have the free time. This wont be your average breakfast, but its always nice to treat ourselves!
- 2 cups large-flake rolled oats
- 1/2 cup toasted walnuts, chopped
- 1/4 cup packed dark brown sugar
- 1 Tbsp chia seeds
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 Tbsp coconut oil, plus more for dish
- 2 small or 1 large apple, cored and cut into small pieces
- 2 cups unsweetened nut milk or oat milk
- 1 tsp vanilla extract
1. Preheat oven to 350ºF
2. In a large bowl, mix to combine oats, walnuts, sugar, chia, baking powder, cinnamon, cloves and salt.
3. For the topping, take out 1/2 cup of oat mixture and transfer to a small bowl, then cut in coconut oil until combined and resembling an apple crumble crust.
4. Stir apples into large bowl of oat mixture (not crumble topping), followed by milk and vanilla.
5. Grease an 8×8-inch or medium casserole dish with a bit of additional coconut oil, then carefully transfer oat and apple mixture to dish. Crumble over topping and bake for 30 to 40 minutes, until dry to the touch and beginning to brown on top. Serve warm.
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Serves: 4 to 5
This recipe is from: Allison Day