Monday, January 14, 2013

Oatmeal On The Go

I love making baked oatmeal on the weekends, and I usually end up putting leftovers in a pyrex to take with me to work during the week. That was until I came across Katie's recipe for oatmeal cupcakes. It makes two dozen, so I decided to make half a batch of chocolate chip and half a batch of blueberry! I used brown sugar instead of stevia, but maple syrup would work well too. They were great freshly baked (Chris had four), and I took two to work today that I didn't have time to warm up and they were still delicious (and filling)! They're great because you can freeze them and just pull them out whenever you need them. They're also a great way to use up overripe bananas!

Baker & Co Ltd Plate thrifted

Oatmeal On The Go
  • 5  cups oatmeal
  • 1 tsp salt
  • 5 Tbsp brown sugar (or maple syrup)
  • 1 tsp cinnamon
  • optional: 2/3 cup mini chocolate chips
  • 2 1/2 cups over-ripe mashed banana, measured after mashing (About 6 bananas)
  • 2 2/3 cups water (if you use maple syrup, cut water by 1/3)
  • 1/4 cup plus 1 tbsp oil 
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins:, 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. If you're making two flavours, split the batch before adding inclusions. I used 1/3 cup chocolate chips in one batch and 1/3 cup blueberries in the other batch.

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