Did you read that right? Why yes you did, I am whipping up some super scrummy oatmeal breakfast cupcakes and (because I like you) I am going to share the recipe.
Morning gets a little hectic at my house, and of course my kids all like different things to eat so I am making it my goal this year to find some breakfast options that I feel good about handing them and that everyone enjoys.
I was not sure how these baked oatmeal bites would go over so I decided to call them oatmeal cupcakes which definitely amped up the anticipation.
I have found in the past that most clean recipes for baked goods tend to taste gummy or eggy and so the goal was to not use too much moisture and leave out eggs completely. I think it worked pretty great, leaving a nice crunchy exterior and still a soft inside, and I actually think they taste even better the next day, or after spending a little time in the refrigerator.
So here is how to make them:
· 5 cups rolled oats
· 2 large mashed bananas (3 if they are on the small side
· ½ cup applesauce
· 1 tsp salt
· 5 tbsp coconut nectar
(this sweetener can be replaced with pure maple syrup, honey, stevia or agave)
· 2 1/3 cups water (add 1/3 cup if using stevia as your sweetener)
· 1/4 cup melted coconut oil
· 2 1/2 tsp pure vanilla extract
· 1 ½ tsp cinnamon,
· ¼ cup shredded coconut
· 2 TBSP ground Flaxseed
Preheat oven to 375 F, and line 24 cupcake tins.
In a large mixing bowl, combine all dry ingredients except the chocolate chips
and mix together well.
In a separate bowl, mash the bananas and then add in the rest of the wet ingredients.
Pour the wet mixture into the dry ingredients and stir until the oats seem coated,
Add in the chocolate chips and then pour into the cupcake liners
Bake 20-25 minutes, or until the tops look nice and golden.
Enjoy right out of the oven or allow to cool fully and then store in the fridge on an airtight container.
And, just in case you are wondering if my kids liked them, this is the look on my daughters face when I caught her stealing her brothers from his plate: