Breakfast

Breakfast oatmeal cupcakes is for Breakfast, Snack.

Breakfast oatmeal cupcakes takes 10 minutes to prepare.

Breakfast oatmeal cupcakes takes 21 minutes to cook.

Breakfast oatmeal cupcakes makes 1 servings.

The ingredients for Breakfast oatmeal cupcakes are:

5 cups rolled oats (400g)
2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
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)
optional: 2/3 cup mini chocolate chips
2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see 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.
5 cups rolled oats

Here is how you make Breakfast oatmeal cupcakes:

Serving Size: makes 24-32 servingsNumber of Servings: 1Recipe submitted by SparkPeople user CEATON422.

The nutritional information for Breakfast oatmeal cupcakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,022.7

• Total Fat: 31.9 g
• Cholesterol: 0.0 mg
• Sodium: 21.7 mg
• Total Carbs: 650.0 g
• Dietary Fiber: 66.6 g
• Protein: 56.0 g