Maple Bacon Oatmeal Cupcakes.

5 cups Rolled Oats
2 1/2 cups Applesauce
1/3 cup, plus a little extra Maple Syrup
2 1/3 cups Water
4 slices of Bacon
Brown Sugar

Cook the bacon to your preference. Save fat.  (I didn't promise these would be healthy.)  Chop/crumble bacon in to small pieces.  Preheat oven to 325 or so while the bacon cooks.

Combine all ingredients except brown sugar in a large bowl.  Add the bacon fat.

Place liners in cupcake pans.  Divide mixture evenly between cups, top with a sprinkle of brown sugar.

Bake for 20-22 minutes.  Lean toward the lower end for smaller cupcakes, the higher end for larger ones.

Once baked, allow to cool for a bit so they can set up before you remove them from the muffin pans.

Freeze or refrigerate any that aren't devoured immediately.  We've found that the Ziploc XS Round disposable containers are the perfect size to tote these in, so we put them directly into the container once they're cool for grab and go breakfast.


 Recipe yields 24 regular cupcakes, 12 jumbo.

EDIT!  If you're going to eat them as a cupcake, rather than with a fork or spoon, we've found that adding 1 large egg to the mixture helps solidify them without changing them dramatically.