Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly
Do you have picky family members? Do you make a meal and almost always one child is not as thrilled as the others because of one little ingredient you might have put into the recipe?
Well that's my family. If I make a large baked oatmeal in a 9 by 13 baking dish and add one type of fruit, like blueberries for instance, I have one child who will not eat it. If I make it with raisins which I love, none of my kids will eat it! And then there's the hubby who wants nuts and the boys are allergic.
So you see this recipe came out of a DEEP desire to please everyone in my family! So everyone will eat what I am putting in front of them for breakfast and I won't have to make 3 different breakfasts (which I really hate to admit I have certainly done, shame on me I know!
My original recipe began in a large baking dish as I mentioned, delicious for overnight guests, can be made ahead, wonderfully yummy! But freezing it was hard because I didn't like the size of it in my freezer. I then used that same recipe to accommodate it in portion perfect muffin cups because I was often eating to much of this yummy breakfast. I guest posted that freezer friendly baked oatmeal and you can find it at Money Saving Mom.
This is the third and final version I am super happy with because the toppings are what wins everyone over! I made 4 plain, 4 topped with walnuts and added some frozen blueberries in the batter for the hubby, 4 topped with chocolate chips for kiddies and 4 topped with raisins for me!!
This recipe is completely free of added sugar and lower in calories as well!
I think this finally fits our family to a tee so I think it will be perfect for you and yours as well! Enjoy!
Additional Notes:
- Use a half cup to one cup of honey in place of stevia if you don't have any.
- Nutrition info is without any toppings.
- The batter will look RUNNY, don't worry!
- Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
- Reheat 45-60 seconds.
- Spray the cupcake liners with nonstick cooking spray.
- Adding cream or milk over the top after warmed is very yummy!
- If you are gluten free, make sure you are using certified gluten free oats and baking powder.
- If you don't have the stevia packets or powder only liquid, here's the conversion chart.
- I used a ¼ cup to fill each muffin and the extra batter I had was about a half cup and I "topped" off some that looked smaller.
- PLEASE SEE UDATE: 2/20/2014
*PLEASE SEE THIS Q & A POST FOR FURTHER READER QUESTIONS ANSWERED AND SUBSTITUTIONS.
THIS RECIPE/DIRECTIONS/PICTURE ARE UNDER COPYRIGHT LAWS AND MAY NOT BE COPIED FOR YOUR OWN BLOG POST USE.
{Pinning on Pinterest is welcomed.}
UPDATE 2-10-13: There has been much discussion as to why some people get more servings than 18 and why I have not. I've discovered that it depends on whether you use paper liners or silicone liners. Using paper liners more batter can be filled into the cups, more like ⅓ cup each. Where as using the silicone, only ¼ cup of the batter will be filled. Using the silicone liners you will get 24 servings. Using the paper you will only get 18. I've included the nutrition info for both below.
Other OATMEAL recipes you might like:
- Personalized PUMPKIN Baked Oatmeal Cups: Gluten Free & No Sugar Added
- Personal Sized Low Fat Protein Baked Oatmeal: No Sugar Added/cholesterol free
- Personalized Baked Steel Cut Oats Cups [quick steel cut oats]
- PB& J Steel Cut Oat Cups [quick steel cut oats]
- Overnight Crock Pot Banana Steel Cut Oats [standard steel cut]
- Overnight Crock Pot Apple Honey Oatmeal [rolled oats]
- Overnight Crock Pot Sugar Free Oatmeal [rolled oats]
- Baked Oatmeal [9 by 13 dish]
- Apple Oatmeal Muffins
- Individual Steel Cut Oat Cups [Pre-Soaked Standard Steel Cut]
- Oat & Fruit Breakfast Bars: Nut, Dairy, Egg, Flour, Sugar Free
- Mini Upside Down Fruity Steel Cut Oat "Cakes"
- Individual Chocolate Baked Oatmeal
- Crock Pot Personalized Baked Oatmeal Bars
*Before you comment please see the Q&A Post for this recipe to see if your question has already been addressed.
UDATE: 2/20/2014: I've remade this recipe and changed the amount of milk used from the original 2 ¾ cup reduced to 2 ¼ cup. Also please note I changed the 1 banana to ½ cup measured as the difference in size of bananas could have been the difference in why some of you were getting different amounts in this recipe. I also reduced the flaxseed from ¼ cup to 2tbsp. With this change and without using paper liners or silicone liners, I sprayed muffin cups and poured ⅓ cup measure into each and filled 18.
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- ½ cup or 1 banana, mashed
- 6 packets of Sweetleaf Stevia or 1 ½ teaspoons[url href="https://www.iherb.com/p/5270?rcode=yaj035" target="_blank"] stevia powder[/url] or use ½ cup honey
- 5 cups, Old Fashioned rolled oats { I used Bob's Red Mill}
- 2 tablespoons flaxseed meal*
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 ¼ cups milk (I used 1%)
- Optional toppings: raisins, walnuts, chocolate chips
- Preheat oven to 350 degrees.
- Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
- Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
- Finally pour in milk and combine.
- Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
- If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
- Bake 30 minutes until a toothpick in center comes out clean.
- Cool and enjoy or freeze them in gallon freezer bags.
**Newest Adaption!!!! This recipe can be made in the CROCK POT!!! Check it out here: Crock Pot Personalized Baked Oatmeal Bars!
The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Lindsay
Thank you for this awesome recipe! I made the muffins today and can't wait to have it with my morning coffee! I found this Web site on Pinterest and loved the idea of having a healthy oatmeal muffin instead of me taking time and making oatmeal (that I didn't really like anyway!). I posted a picture of my muffins on my blog (http://humble-yetnot.blogspot.com/) and shared the link to your recipe so others may enjoy these!
Thanks so much!
Lindsay
Brenda
Thank you for sharing!
Vickie
I attempted to make these last night.. I'm not sure what happened but they stuck to my cupcake liners and were gooey on the inside even after being cooled and fulled cooked. How full should I fill the cupcake liners? I filled them almost to the top and it was a mess.. I can cook like no ones business but it seems like I don't have the touch for baking. But I really want to try these again.. HELP!!!
Brenda
Did you make any changes to the recipe? They may just have needed to be cooked longer than I suggested. Ovens vary. Also, if you decide to try again you could always reduce the amount of applesauce in the recipe by half and it should be fine. We don't like anything dry in our family, but I really don't think reducing the applesauce will cause them to be dry. I use silicone liners instead of paper and they don't stick and I spray the liners with cooking spray as well. I filled them 3/4 of the way full. Hope that helps and you try again.
Tracy
I've made these twice and am about to make my 3rd batch. I eat one every morning with my protein shake and it keeps me filled up better than anything else. It's just me, so I vary the toppings I put on by doing either a 3rd or 4th of whatever I get out of the mix and adding toppings....pieces of fresh strawberries, fresh banaba with a couple walnuts chopped, a tablespoon of peanut butter swirled in (yum!). Oh...and I didn't have the flaxseed until this batch and there was no problem leaving it out. Awesome recipe!
Brenda
Awesome, thanks for sharing!
K
Hello
Thanks for the recipe! (I found it via Pinterest)
I made these last night with coconut milk, dried cranberries, chocolate chips and coconut flakes and they were YUM! I think macadamia nuts woudl be a great addition to that combo. Oh, I also chucked in a little brown sugar instead of honey.
I have been getting into 'making ahead' breakfasts and snacks to take to work and am hoping that these freeze well and taste nice defrosted (but not heated up) as they would be a better alternative to taking squares of flapjack to work with me (muchos butter and golden syrup).
Jessica
Love this recipe. Do NOT love the "Print Friendly" button that will print 135 pages of the site (including all the comments).
Jenn @therebelchick
I am a little confused - is the recipe sugar free? Because you have chocolate chips and raisins on some of them, and I know they aren't sugar free. Did you mean there is no added sugar?
Brenda
The basic recipe is 100% free of added sugar- toppings not included. There is natural sugar in banana, there is natural sugar in applesauce.
Shannon
I made these this weekend because my hubby requested a healthy snack for work. I baked them without cupcake cups by greasing the cupcake pan. I followed the recipe and topped half of them with raisins and half with chocolate covered peanuts. They were delicious! I threw one in the microwave for 45 seconds to thaw and I was surprised at how good they were after being frozen. Slather with a dab of peanut butter....yummy! Thanks for the great recipe.
Patience Tandal
ALOHA! Hey thanks so much for letting people see how you did this! It's such a perfect recipe for me with my Fab5 babies!!! Love it!!! Mahalo so much! My Saturdays right now, busy busy busy cause I vend at our local Farmer's Market with my sister (who has 6 kids) and the only thing fast enough for us is doughnuts YUCK! This is perfect for us to make the night before for them! Mahalo again! Patience
Melanie C.
These are amazing! I made some regular sized and some mini for my 14 month old. He ate 3 of the minis this morning! Thank you for sharing your recipe!
Melanie
You are a freaking GENIUS! These are amazing! Just baking the last of them.
Debi
Absolutely fabulous! I'm on the down hill side of 2.5 years of WW (72 lbs down, 40 to go) and my biggest obstacle is what to eat between work and work out. Something for energy without points. Something that will last without the big drop in the middle of the session. I think this might be it (added walnuts for some protein). Delish and filling. Thanks for sharing!
Brenda
Congrats on your wonderful weight loss!
Maranda
Made this this morning and they are delicious! I used chia seeds and almond milk, and topped some with chocolate chips and coconut and some with dried fruit. These will make great lunch snacks for the kids, thanks for sharing.
BTW I got almost three dozen out of this recipe?
Breanna
Loved it! This recipe is wonderful - I am putting the leftovers in the freezer and can't wait to see how they taste as a quick pre-made breakfast!
Whitney
This recipe was awesome!!! I replaced the flax with the same amount of ground chia seeds, and used the 1/2 cup of honey (which was too sweet for me, but perfect for my husband and daughter). When they were hot, they were very crumbly, like others have noted. However, they kind of "set up" after they've sat for a while. LOVED them!
Dani
I probably missed the answer to this in the comments... Could soy or almond milk be used in place of regular milk?
Brenda
yes
Sarah
I tried my own variation of "chocolate covered strawberry" ones. They are delicious! Mix in strawberries (fresh or frozen) and top with chocolate chips. Yummy!!
Alli
Made these last night and they are fantastic! I did not have flax seed but I did use wheat germ as a substitute. I also ran out of honey (only had half the amount of honey it called for) so I used raw sugar to make up for it. Thanks for a great recipe!
Sarah
I made these last night and they are amazing! Thank you for sharing 🙂
Linked to your blog here: http://handyhusbandcraftywife.wordpress.com/2012/05/22/baked-oatmeal-cups-perfect-for-breakfast-on-the-go/
Brandi
Oh WOW! These look amazing! Ive been trying for a health kick for me. But with a naturally skinny husband and three spoiled kids its hard to make one breakfast to satisfy the masses. Im going to HAVE to give these a try. Thank you!
kellie
Made these this evening. They are soooooooooooo yummy!!!!!!! Thank you so much!!!!!
laurel
Are the bananas necessary for the baking process, or is that just for flavor? Because my fiance is allergic to them.
Thanks!
Brenda
Yes they are. If you need substitutions due to allergies to banana, please check the questions/substitution post above.
KD
be very careful calling this gluten-free. Most oatmeals and not gluten free. If you are planning to serve this for someone with celiacs you will need to find gluten free steel-cut oats and adjust recipe accordingly.
Brenda
That is clearly stated in the additional notes above, thanks!
Rena
I just found your site and i LOVE IT!!!!
I made these today. Used some truvia and splash of honey.
Halved the recipe too since i didnt have enough oats in the house. They are soo delicious! The thing is, i wanted to give it to my kids as snack/breakfast, but mine came out very very moist, maybe even too much that it falls apart (like on the mushier side?!!?) Anyway, have any idea? Should i bake them longer? Thank!!
Rena
also, do you think i can use oat flour instead? would that help the consistency? I just tried giving my son one and in his hand it fell apart 🙁 if so, how much oat flour?
Brenda
I think its worth a try.
Brenda
Thank you! I would say to use less applesauce, reduce by 1/2 cup if you want them less moist.
Sharon Hartwig
Well, I finally got around to making these, and thank goodness I was alone in the kitchen. It was a comedy of errors. Starting out, I put some of the ingredients in and found out that my applesauce was moldy so there was a frantic search for anything I could substitute. I ended up with 2 extra bananas, 2 snack packs of diced peaches, pureed in food processor, and 2 fresh pears I had sitting on the counter, also pureed. Then I noticed we were out of milk, so used some almond milk I bought for something else. Didn't have stevia, so used Splenda. Forgot to put in the cinnamon until after I did some with choc. chips. Did add it to some with apple chunks and did some with raisins also. After all this, they turned out FANTASTIC! :O)
Brenda
Sharon!!! OH MY GOODNESS!!! I was expecting to read the worst as I began reading what happened! You totally fooled me and all I can say is THANK YOU for sharing your mishaps and outcome!
June Jacobs
You all are so concerned over substituting this and that, but the most important thing is that you use ORGANIC oats. If you don't, you are using oats that have been treated with Roundup, the highly toxic pesticide that has taken over all the "regular" products in our US food supply -- like wheat, corn, oats, soy, cotton... And you'll be doing big harm to your family unconsciously.