Baked Oatmeal Cupcakes To Go

(makes 24)

INGREDIENTS

2 1/2 cups (600g) over-ripe mashed banana
5 stevia packets/ 5 tbsp liquid sweetener (honey/agave etc.)
2 2/3 cups (640ml) water (If using the liquid-sweetener option, scale water back by 1/3 cup.)
1/4 cup oil
2 1/2 tsp vanilla extract5 cups (400g) rolled oats1 tsp salt2/3 cup mini chocolate chips (optional)optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

METHOD

1. Preheat the oven to 190C/375F/mark 5 and line a muffin pan with 24 paper cases.
2. Mix together the banana, sweetener, water, oil and vanilla extract.
3. Add the oats, salt and chocolate chips/other add-ins and fold to combine.
4. Divide the batter amongst the paper cases and bake for about 20 minutes. Remove from the oven and leave to cool on a wire rack before serving or freezing.

Pear Baked Oatmeal

INGREDIENTS

1 pear
1/3 cup oats
1/4 tsp baking powder
1/4 tsp nutmeg
1/2 tsp brown sugar (optional)1/2 tsp vanilla extract1tbsp mashed banana
3-4 tbsp milk

maple syrup/chopped nuts/almond butter, to serve (optional)

METHOD

1. Preheat the oven to 180C/350F/mark 4 and place the pear in a ramekin.
2. Combine the oats, baking powder, nutmeg and sugar, if using, in a small bowl.
3. Mix the banana, vanilla and milk into the oats to make a thick, wet batter.
4. Transfer the mixture into the ramekin and bake for 15 minutes, until the pear has softened and the oatmeal is light golden. Leave to cool for a few minutes before serving

Coconut Raisin Baked Oatmeal

INGREDIENTS

1/2 cup oats
2 tbsp raisins
1/4 cup coconut milk
1/4 cup milk
1 banana
1/2 tsp baking powder

METHOD

1. Preheat the oven to 180C/350F/mark 4.
2. Soak the oats and raisins in a bowl with the milks for 10-15 minutes.
3. Set aside a few slices of the banana and mash the rest.
4. Combine the soaked oats mixture with the banana and baking powder and transfer to a small oven-proof dish, then bake for 15-20 minutes, until crispy and light golden brown.