Fudge Oatmeal BanananaVegananana Peanut Butter Cupcakes/Bars *비건 오트밀 바나나 디저트*

Sometimes I go BanananaVegananana for oatmeal desserts!

Prep time:
3 minutes
Oatmeal cook time: 8 minutes
Bake Time: 13-15 minutes
Freeze Time: 3 hours (if you don’t have time to wait, you can leave it in the freezer overnight and serve it the next day)
Thaw Time for cupcakes: I thawed the cupcakes in the fridge for 8 hours so that the liners would peel off easily. But check after a few hours and see if the liners peel off earlier.

12 fudge cupcakes
36 small fudge bars

BAKE MIXTURE INGREDIENTS:
1.5 cups steel cut oatmeal (dry)
1.5 cups cacao powder
1/2 cup cacao nibs
1 cup oat milk
8 tbsp peanut butter
6 tbs hemp seeds
6 tbs avocado oil
4 tbs agave syrup
3 bananas

ICING INGREDIENTS:

• Bars
  6 tbs of agave syrup
  3 tbs of peanut
• Cupcakes
  4 tbs of maple syrup
  10 tbs of peanut butter

Bring 3 cups of water with a few dashes of salt to a boil and add steel cut oatmeal.
Lower heat to medium low and cook for 7 minutes. Stir occasionally.
Add cooked oatmeal with the rest of the bake mixture ingredients above in a large bowl. Mix well.

Spread the fudge mix a half inch thick across a nonstick baking pan. Spread fudge bar icing on top of the bars but not on the cupcakes.

Preheat oven to 375ºF. Bake the cupcakes and bars at 375ºF for 13-15 minutes. Take out of the oven.

Fudge bars: Let cool for about 15 minutes and cut into squares/rectangles.
Fudge cupcakes: Thaw in the refrigerator so that the cupcake liners will peel off easily. Then add icing.

ICING:

• Fudge bar icing:
  Mix peanut butter with agave syrup to desired taste. I mixed about 6 tbs of agave syrup with 3 tbs of peanut butter.
• Fudge cupcake icing:
  Mix peanut butter with maple syrup to desired consistency and taste. I mixed about 2 tbs of maple syrup with 5 tbs of peanut butter for 6 fudge cupcakes.

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