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.
nancy
Thank you so much for this reciepe! I have 2 diabetic daughters and one of my diabetics are celiac also! THANKS its means the world to me to have reciepes gluten free!
Stacy
Wow, these are amazing! Used chocolate chips and almonds for topping. Left out the flax meal cause I didn't have any but added a couple teaspoons of coconut oil. My husband and I are still in college, so I can't wait to start making these for a tasty healthy, FAST, breakfast!
Sarah
This is such a great idea and such a great recipe! I divided the amounts in half and made a small batch a few days ago, just to try it out. It was a hit! My boyfriend is obsessed. I just made another batch, full size this time. We're both looking forward to eating it for breakfast over the course of the week. I didn't have bananas last time I made it and it worked out just fine. Mixing raisins, dried cranberries, sliced dried apricots, and chopped walnuts into the raw mix AND sprinkling some extras on top make it extra fabulous.
Abby
Thanks for this great recipe! Just made a batch and got way more then 18, and use the extra in the mini pans. They are dangerous because you can keep popin' them in your mouth! THAAAAANKS:)
Ashley
they are delicious! i halved everything and it came out perfectly, but made 14 muffins!! i also baked them for closer to 40 minutes. for those looking for ideas, i added the following toppings: raspberries, blueberries, strawberries, chocolate chip, peanut butter/jelly, peanut butter/chocolate chips. i recommend putting the wetter toppings on the outside since they take a little longer to cook. I'm impressed with myself! thank you so much!
Ashley
they do seem to stick quite a bit to the cupcake liners...any advice? its not too bad, but it's enough to make me think i'd like every little bite!! is some sticking normal? i used paper liners and sprayed with PAM.
Brenda
Once they are refrigerated overnight , the next day, they won't stick at all in the paper liners. Silicone liners do work better.
Anna Lynn
What is the texture of these? Are these similar to muffins?
Brenda
Baked oatmeal has a texture all its own. Denser than a muffin and you could eat them with a fork if you like to.
Anna Lynn
But it is a good portable food?
Brenda
Absolutely! I made them before we went camping. Kept them in a ziploc bag in our cooler. Ate them right out of the cooler. They come out easily once cooled and don't stick at all to the liners.
Anna Lynn
Perfect! Thank you so much! We really needed a good alternative to pre-made breakfast bars!
Rose Marie
Thanks for the recipe. My kitchen smelled great while they were cooking. Do these need to be refrigerated, if not how long will they keep?
Thank you.
Brenda
Yes, they should be refrigerated. Good up to a week.
Brittny Hansen
Thanks so much for the recipe! We made these this morning and they were a hit! I used powdered milk since we were out of regular milk and it worked out just fine. I'm going to continue trying to make other adjustments to the recipe to see if i can make them a meal that I can make entirely from my food storage and taste just as good 🙂 My 3 year old ate 2, which is saying something since he's usually a VERY picky eater. The fact that I got him to eat something with banana, applesauce, flax seed meal and oatmeal is a HUGE win. These will definitely become part of our regular meal rotation! Thanks again!
Katie
I just wanted to say that my family is in LOVE with these. I make double batches, leaving half of them plain for my toddler, and in the other half I use butterscotch chips and slivered almonds. Whenever we are running low I make a new batch. No matter what mood my little guy is in, I can say, "Do you want some oatmeal?" and he runs to his high chair. Once he has one in his hand, I can get him to eat anything. Thank you!! You've made meal times so much easier!
Christine
In the oven right now, and look delicious!!
I have plain, chocolate chip topped, raisin topped, and a batch with some shredded apple and a couple tablespoons of peanut butter added to the batter.
My recipe yielded a lot more than 18, though; almost double that, I think. But, oh well, more variety 🙂
Thank you!!
Dee Bibb
I just found your blog today and this recipe. I made them and they are sooooo fabulous! Please check out my blog and read the post. http://www.deesbibbmusings.blogspot.com/
Amanda
I just made these with blueberries included in the batter and raisins/craisins and almonds on the top -- they were wonderful. The blueberries added a lot of moisture to them so I hope they stiffen up a bit after they cool completely.
I know that you said they could be frozen, but for every day storing, should I keep them covered on the counter or refrigerate them?
Thanks for the great idea!!!
Brenda
Keep refrigerated. They should firm up by tomorrow morning.
Amanda
Thank you so much!
Jayme
I'm not sure if you answered this question previously or not but do you need to use flaxseed? I don't have any nor do I want to buy it since it's not something I will ever use in the future.
Brenda
You can eliminate it.
Meagan
Thanks for the amazing recipe! I made them for the first time today and they are a huge hit with my entire family! I made some with blueberries and blackberries mixed in as well as some with dried strawberries on top- all delicious!
Renee Finsel
Thank you for sharing this recipe. These are amazing!!! I have a grandson who is a VERY picky eater...I think he would even eat them. I ate one warm with a little milk. If I had a B & B, I would serve these...for sure!!! Awesome!
Brenda
Thank you! If I had a B&B i would make them for sure! 🙂
Melissa W
This seems like such a silly question...but do I need to prepare the oats first? Or just throw them in dry?
Brenda
No Need to do anything but mix them in dry.
Ali K.
These look delish, but you should note that not all oats of GF. Only oats from outside the US or specially labeled oats are safe for people with celiac, due to cross-contamination during harvesting.
Brenda
I have noted that above in bold print.
Rosey
Just made a batch of these, using the honey, and they turned out DELICIOUS!! Thanks for the recipe.
Jennifer Whitesel
Could you just mix in the topping ingredients with the batter before you fill the muffin cups? I would like to have a little bit with each bite.
Brenda
Yes you may need to use less batter in each cup.
Hayley
The calorie count does not include honey (I substituted it for stevia), correct?
Brenda
correct that is a substitution from using the stevia.
Lindsey
Found this recipe on pinterest, made it tonight so it can be all ready for me to grab and go tomorrow. Came out of the oven and my husband and I had to try them and oh boy! Exactly what I was looking for! I'm usually not hungry until a couple hours after I leave for work and breakfast is usually a granola bar or gets skipped altogether. Such a better breakfast. Thank you so much
Brenda
I'm so glad you both liked it!
Kay
Are these really crunchy or do they come out softer and chewy? I have never tried to make anything like these, but have three young granddaughters who weem to like shewy granola.
Brenda
These are not crunchy at all, soft and moist.
Becky
Will be a great breakfast for my hubby who is always in a hurry in the mornings! I think I might try using Pure Maple Syrup! Can't wait to try!
Samantha
Not sure what I did wrong, but this made WAY more than 18 for me! I overfilled my muffin tins, made 24 and still had to throw away enough batter to make 12 more. They smell super yummy though!
K
Yeah I think Sugar Free Mom has very big muffin tins! I halved the recipe and it made exactly enough for 12 normal UK muffin / cupcake tins, so it would have been 24 if I had made the full amount.
Tari
I have made several batches of these muffins and LOVE them. Tonight I decided to stretch my baking creativity and added 4 tablespoons of organic cocoa powder, raisins and almonds to the mix. Turned out GREAT!! A little more chocolate next time and a little less Stevia, but still GREAT!