5 C rolled oats
2 1/2 C over-ripe banana, mashed
1 tsp salt
5 NuNaturals Stevia packets OR 5 Tbsp pure maple syrup, agave, or honey
2/3 C mini chocolate chips, optional
2 2/3 C water (if using liquid sweetener option, scale water back by 1/3 C)
1/4 C coconut or veg oil
1 Tbsp coconut or veg oil
2 1/2 tsp vanilla extract
shredded coconut, optional
chopped walnuts, optional
ground flax, optional
wheat germ, optional
other dried fruit, optional.
Preheat oven to 380 F degrees. Line a 24 place cupcake tin with paper or foil liners.
In a large mixing bowl, combine oats, salt, sweetener (dry), choc. chips, and optional items. Stir to combine well.
In a separate bowl, combine banana, wet sweetener, if using, water, oil, and vanilla.
Mix wet into dry, until combined.
Pour into cupcake liners.
Bake for 21 minutes. Move to broiler location and broil for 1-2 minutes.
Cool overnight to prevent sticking to the liners.
Oatmeal cakes can be eaten right away, or can be frozen and reheated.