Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly
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 1/4 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 1/3 cup each. Where as using the silicone, only 1/4 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 3/4 cup reduced to 2 1/4 cup. Also please note I changed the 1 banana to 1/2 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 1/4 cup to 2tbsp. With this change and without using paper liners or silicone liners, I sprayed muffin cups and poured 1/3 cup measure into each and filled 18.
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- 1/2 cup or 1 banana, mashed
- 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons[url href=”https://www.iherb.com/p/5270?rcode=yaj035″ target=”_blank”] stevia powder[/url] or use 1/2 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 1/4 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.
Found this recipe on pinterest and after reading all the rave reviews I am super excited to try it. I just started weight watchers 2 weeks ago and was thrilled to see that you had the points+ calculated! Thanks for that 🙂
I am going to use chia seeds instead of the ground flax seed. I looked for conversions but couldn’t find any. Do you have any suggestions of how much I should substitute?
Thanks,
Heather
I wouldn’t use much chia as it will make these even more moist then they already are. You could just eliminate the flax ore reduce the applesauce by 1/2 cup and replace with only 1/4 cup of chia. Thanks!
It says 3 teaspoons of baking powder. Isn’t that the same as a tablespoon?
yep
Then please update the recipe 😉
Means the same thing, no need. 🙂
I can’t eat flax seeds… Any suggestions on a substitute?
Wheat germ, oat bran, almond meal
Followed the recipe to a t and no matter how long I cooked them they still were too moist/gooey inside. 🙁
You could certainly reduce the applesauce by a 1/2 cup. I really don’t know why you had trouble. You oven may need to bake them longer by 10-15min.
Instead of stevia I just added a big ‘squirt’ of light agave nector- added dark chocolate and walnuts to some too- great recipe- thanks for sharing!
This is a great and SUPER healthy recipe! Thanks for sharing!! Would you mind answering me this– how long do they keep in the freezer?! 🙂 Thanks again!!
I personally wouldn’t keep them any longer than a month in the freezer.
I made these tonight and I’m going to blog about it (in my Pin-A-Day project). I am linking to the pin itself but also to this entry in case there’s a Pinterest link break. I am not reprinting the recipe or using your photos, but I wanted to let you know 😀
We haven’t tried them yet, but they’re set to go in the kids’ lunch boxes for tomorrow!
I’m baking these now! I even made a peanut butter batch with white chocolate chips! I hope it turns out great! Thank you for inspiring me with this recipe!
<3 =^.^= <3
I’ve made these twice now, they are delicious and too easy. They freeze and thaw easily and make great breakfasts, or snacks. Thanks for sharing this fantastic recipe!
My 5-year old son and I just made these this morning! We used vanilla almond milk, and we didn’t add any sweetener. Transformer cupcake liners were used, per my kiddo’s request. We put some frozen blackberries in and topped with a few different things (walnuts, raisins, mini chocolate chips). They made the house smell yummy, and they are soooooo delicious! We will definitely be making these again. Thanks so much for sharing the recipe.
Just as an FYI…. This is a fabulous recipe but although the title states that it is gluten free… it is not actually gluten free. There is no flour but gluten includes: Wheat, malt, oats and barley…. Just make sure you don’t feed these to a celiac! 🙂
As I clarified above, the oats need to be gluten free.
ack personal pet peeve, printer friendly button should mean that my printer doesn’t print 50 pages of peoples comments, just the pertinent recipe information. not how i wanted to start my sunday. can you fix that feature on your website? thanks. on a separate note. love how the muffins turned out.
I’m sorry that happened. The printer button allows you to remove pictures, and any content you want before printing.
How ripe do the bananas have to be before you make the recipe?
Mine have always been quite ripe but as long as they have some brown spots on them and aren’t completely yellow it should be fine.
I made these for my ladies group at church and they all want the recipe! Is it ok if I print it in our church’s newsletter? I’ve never been a fan of oatmeal but I LOVE them!
sent you a private email
I tried these and made no substitutions. They came out horribly and I don’t know why. They just would not cook in the middle and the outsides turned hard and almost rubbery. The consistency of the middle (uncooked) was enough to gag a person and once they cooled the middles had sunk way down. Do you know why this would have happened?
I’m sorry you didn’t have a good experience with this recipe. They work for me every time and I haven’t had many say they didn’t work for them. You could try reducing the amount of applesauce by 1/2 cup but you may need additional sweetener. Not sure if you used a silicone muffin tin, but I’ve found when using those type of pans the cooking time needs to be adjusted and often takes much longer than in a regular muffin pan. Hope you’ll try again because they really are delicious!
They are in the oven as I type 😉 Wished I had choc chips and coconut but instead used apples and cinnamon… they smell awesome! I also ended up with like 30 and i used a 1/4 cup… weird… actually it is a good thing if they turn out! Thanks for the idea…
I love this recipe! My son starts preschool soon, my daughter starts daycare and I go back to work as well – this is going to be perfect for all of us in the morning. I can’t wait to try it! Thank goodness for those people that try things and write about them to share with everyone!
Hi,
instead of oatmeal I used my mix of organic supplies, which I fill in a large box and give a good shake when everything’s in.
That would be oatmeal, spelt flakes, buckwheat flakes, brown millet flakes, oat bran, and wheat germs (the first four are almost undistinguishable).
I split the 2 cups applesauce into 1 cup organic low fat yoghurt and 1 cup organic apple-apricot pulp.
Further I put in 1,5 teaspoons of cinnamon/cardamom/ginger, which give a really lovely aroma and are super healthy. Don’t exaggerate the cardamom though, could be too edgy otherwise.
Generally I buy fruit in bulk, blend them (all types of berries) or simmer them gently (carrots and pumpkin/sweet potato, plums, apples and pears, etc.) before I blend them, and then pop them into the freezer in single cup servings. Those would be a great addition as well instead of the applesauce, I’m sure.
I already bought courgettes, will blend them too and let them sit in a sieve (otherwise they contain too much liquid) and will swap some of it with the applesauce as well.
I used agave nectar instead of honey.
PS: If your kids are picky eaters and don’t want nuts in those muffins, buy almond/hazelnut/cashew/macadamia butter or tahini (sesame paste) and stir in a heaped tablespoon – I know these are caloric, but so crammed full with super nutrients, it’s worth a go.
Thx for the recipe!!!!
(Mine turned into 24 muffins too – not that I’m complaining!)
These sound and look so good and seem so simple. Thank you for doing all the experimentation for everyone, I can’t wait to try these!
Outstanding recipe! my family loves them.
I omitted Banana and got 24 muffins. Just Made my 2nd batch and had one hot out of the tin! DELISH!!
Thank you for sharing!!
Just made these and they turned out great. My favorite was walnuts & chocolate chips, my husband’s was almonds, raisins, and honey. We tried cherry & walnut and blueberry & walnut too. Every combination turned out great. Thanks!
Just made these! Fabulous! I made 3 varieties: dried blueberry, dried cherries, and chocolate chip and all topped with walnuts with chia seeds in the batter. Plenty to eat now and freeze for later! thanks!
Diced apples mixed in with extra cinnamon on top is great. Also really good is mixing in a good amount of fresh blueberries!
Are Truvia packets the same as Stevia?
Truvia has stevia in it but also contains other additives which for some people cause an aftertaste. I don’t use it myself, but you could use it in the recipe.
I just made these, but I made some changes. I added some nutmeg, ground cloves, and allspice to the cinnamon; I also omitted the banana (because I didn’t have one) and added a bit more applesauce. I halved the recipe, but still made 18 of them – and they are pretty decently sized (and obviously half the calories since they are smaller) so I’m pretty happy with them. Thanks for the recipe, they smelled divine in the oven!
My recipe is pretty adaptable and works well with NUMEROUS changes to it and still tastes great. I’m glad you liked it!