Oatmeal cupcakes

Oatmeal that is baked in individual servings and you can freeze and have for a week or two? YES PLEASE! These are so good! If you are prone to skipping breakfast, these are perfect to make ahead and grab and go! And at only 88 calories for each one, you're certainly not breaking your diet!

This recipe comes from Chocolate Covered Katie whom I love for healthy dessert and breakfast recipes! It takes a little time to get all the ingredients together but then it's just a matter of baking and refrigerating or freezing! This is a great one for picky kids too!

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana (you can also use applesauce) measured after mashing
• 1 tsp salt
• 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead, but make sure to adjust water)
• optional: 2/3 cup mini chocolate chips or 2/3 cups blueberries
• 2 2/3 cups water unless using the liquid-sweetener option, then scale water back by 1/3 cup.
• 1/4 cup plus 1 tbsp oil
• 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 or grease with coconut oil 24 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. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.