Servings: 24 to 25 cupcakes

5 cups rolled oats 5 cups rolled oats
2 1/2 cups mashed banana 2 ½ cups mashed banana
1 tsp salt 1 tsp salt
5 tbsp pure maple syrup or honey 5 tbsp pure maple syrup or honey
2/3 cup mini chocolate chips, optional ⅔ cup mini chocolate chips, optional
2 1/3 cups water 2 ⅓ cups water
1/4 cup oil, nut butter, or additional banana ¼ cup oil, nut butter, or additional banana
2 1/2 tsp pure vanilla extract 2 ½ tsp pure vanilla extract
optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc. optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or chia, wheat germ, raisins, dried fruit, etc.

Preheat oven to 380 F, and line 24 to 25 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. Optional: once finished, broil for 1 to 2 minutes. Once cooled overnight, they'll no longer stick to the liners.

These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.  These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.