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.
Rhonda H
Not all oatmeal is Gluten Free... please don't think it is. It could mean serious trouble for a Glutenite if you serve them something thinking it is gluten free & it is not. The same with vanilla...regular vanilla extract is not gluten free. You have to shop for that at your health food store. HyVee does have them, but it's not cheap.
JODI
Will be making these asap...with the mix like you did. But need another muffin tin and some pumpkin 🙂 I can buy pumpkin right? I don't need to actually puree it do I??
Brenda
I used canned pumpkin. I've linked the recipe with the pumpkin adaption above in the post.
Erin
I just made these for my daughter as she loves oatmeal but is still learning to use the spoon! She LOVED them! Thank you for this recipe 🙂
Elizabeth
I just made these for the week and they are Delish. I got 18 exactly but I measured the milk in stacking cups. I used 1/2 cup brown sugar and Greek yogurt instead of applesauce. Thank goodness for Pinterest - otherwise I wouldn't have found you.
Brenda
thank for sharing!
Samantha
I just put these in the oven and realized I forgot to add the milk!:/ hope they turn out ok.
Brenda
oh my! I'd love to know! I think they may be quite dry but you never know! So many people have adapted this recipe and it always seems to work out well anyway>
Samantha
So the batch made without milk was ok. They were a little on the dry side. The second batch I make we're much better . I also used half a can of pumpkin pure in place of banana. Thanks for the great recipe!
larissa
Yummy!!! I made these a few weeks ago and they were such a nice warm grab and go breakfast!!! I have another batch in the oven right now, looking forward to more yummy warm breakfasts to get me through this chilly weather! THANK YOU!!! This is definately a keeper:)
Amy
I just made these last night and they're delicious! I substituted 1 cup honey for the stevia (plan to reduce the next times I make it but figured I'd start with more and decrease over time as it was a new recipe for my family) and rice milk for cow's milk and was remarkably impressed. I did put some chocolate chips on top to entice the toddler but other than that, processed-sugar free. Thank you so much for the delightful recipe.
Also, my batch yielded almost a dozen extra (39 total). Could that have been because I substituted the honey for the stevia or because rice milk is less thick?
Courtney
As a registered dietitian, just wanted to let you know, that this recipe looks great- except even tho it is sugar free it is not sweetner free . Stevia is STILL a highly sweet sweetner, so while it does not have calories it IS still a sweetener. eating foods that are highly sweetened still trains your tastes and palate to crave highly sweetened foods.
Brenda
I thank you for your comment and understand what you are saying here, but I have to disagree. If you have read my about page you will see that I was highly addicted to sugar. I am not a dietician, stevia is my choice of sweetener in most of my recipes. I do not crave sweetened foods at all because I use stevia. It does not raise my blood sugar and I can easily resist any regular baked good or desert AND that is NOT through mere willpower. Had I not switched to using stevia I would not be able to be free of the sugar addiction I had. My blog is all about showing others that they too can reduce/limit and even eliminate white refined sugar in their lives with realistic recipes that do not eliminate sweetness and taste fantastic.
Gabriella
I have literally just baked this, the muffins are absolutely delicious! One thing I would highlight, though, is how it seems i must mix in the toppings rather then place them on the top as some will go bitter/start burning after 30 mins in the oven (raisins, coconut). Otherwise fantastic recipe, it will become a regular!
Susan
These look great! I do have a question, though. Do they hold together like a muffin, or do you need a bowl and spoon to eat them with? I'm hoping for the muffin-like version (grab and go?)
Thanks!
Brenda
Once cooled they can easily be picked up and taken to go. If warm they will not hold shape and you will need to eat them in a bowl.
Karla
These are amazing. Great for on the go breakfast. I doubled the vanilla and cinnamon - because cinnamon is so good for you- and used 1/2 flax and 1/2 hemp. A keeper, Thanks so much.
Brooke Rodgers
I'm planning to make these tonight for breakfast tomorrow. Can anyone say what form these come out in? Do you eat it with a spoon or do you pick it up? I wasn't sure if it ends up being a muffin or you still eat it like oatmeal. Thanks!
Brenda
You can pick them up once they have cooled and/or overnight in the fridge. But if warm I eat them with cream over the top and a spoon in a bowl.
Brooke
Thanks! Mine ended up making a ton! I used some leftover pureed baby fruit for the apple sauce. Once I had the batter I split it into 3 bowls. In one I mixed in peanut butter & choc chips, one I added extra cinnamon and dried blueberries and the 3rd I added choc chips once in the pan. It made 24 full size muffins plus 2/3 pan of mini muffins. We're going to be freezing a ton of these! I hope my two year old twins like it 🙂
Kari
I do not have flax seed currently could I use chia seeds and grind them??
Kari
Sorry to repeat. I read more comments and I might just omit. Is the flax seed mainly for nutritional reasons??
Brenda
Yes you can eliminate it.
Cheryl S.
I'm trying to find low-sodium recipes for my husband. SO, I was very excited to see only 32 mg of sodium/muffin. However, when I saw 3 tsp. of baking powder in the ingredient list I became doubtful. According to my calculations there is actually 234 mg of sodium/muffin. I'm wondering if that much baking powder is truly necessary....
Brenda
I haven't tried making it without. You could reduce to 1 teaspoon and see how that works.
Molly Mollinedo
Instead of chocolate chips, can I add unsweetened cocoa powder? If so, how much?
Brenda
Hmmmm I haven't tried that. Not sure how the texture would work but try 1/2 cup.
Christine Roeske
These are delicious! I made the following modifications
1/2 c brown sugar for the sweetner
1/4 c whole wheat flour for the ground flaxseed (will try chia seeds next time)
added 1/2 bag of ghiradelli semi sweet choc chips right before baking
used unbleached cupcake liners and lightly sprayed the liners with olive oil once in the pan
made 24 muffins, nice and moist, based 30 minutes. will bake 2-4 minutes longer next time.
Plan on freezing them in baggies of two to take as treats for after my boys' speech and occupational therapy sessions. Thank you for a tasty recipe!
Brenda
You're welcome. But I would not add chia seeds in place of flax because you will end up with quite a mushy oatmeal cup. You could use oat bran or wheat germ instead or just eliminate and reduce applesauce by 1/2 cup.
Adriane
I just made these this morning and WOW! I was tempted to eat the entire batch! I used honey instead of stevia because thats what we had on hand. I chopped up two apples and threw them into the batter as well. Then I just topped them with some gluten-free streusle topping (the same that I use on my GF apple pie). Please don't judge me, I know streusle topping isn't exactly a sugar free healthy thing, but we weren't going for healthy. Mainly I was just looking for a quick fix breakfast for my GF husband while I am in the 3rd trimester of our first pregnancy. I often don't have a ton of time or energy in the mornings (or... well... ever lately), so this was a perfect solution. It ended up making 2 full dozen for me, and even then I had extra batter in the bowl that didn't end up getting used. I froze 18 of them and put 6 in the fridge for this week! GF Breakfast for a full month for the husband? Cant go wrong with that!!!!
Brenda
You won't hear any judgment from me 🙂 I'm glad you can adapt my recipe for the hubby!
Theresa
These came out sooo good! I substituted a cup of the oatmeal with 1 cup of almond meal to reduce the carbs a bit and they came out great. I find that almond meal also makes it lighter and fluffier, even compared to flour. My kids don't like banana so I used 1/2 cup of pumpkin puree instead.
My version yielded 30 muffins, and that was using silicon muffin cups.
breia
Sorry if I may be repeating a question already answered but there are so many comments. Anyways, my daughter cant have cinnamon, what could i substitute for that. Or could i just leave it out?
Brenda
You could certainly leave it out or try pumpkin pie spice or a mix of cloves and nutmeg even.
Sarah
Thanks for sharing this recipe! Always looking for new things to make my boys for breakfast. I hate feeding cereal!
wendy
just have to say - our family just made these with choc chips, walnuts, walnut choc chip, walnut raisin, raisin, choc chip raisin, and raspberry/blueberry - WONDERFUL 😀 - thanks for the healthy - although i converted to honey - no sugar -
aaron
Can you take out the flaxseed all together? it's the only ingerdiant I don't have and wanted to try these soon. can't shop for a little bit so was hoping I could just go without
Brenda
You could leave it out.
Sama
Mine were super mushy from inside! Not muffin like
How long are they aupposed to be in the oven??
Brenda
Some people have had mushy inside, you could just cook longer than suggested. They are not meant to be the texture of a muffin. You could also reduce the applesauce by 1/2 cup.
Melinda
If I'm leaving out flaxseed meal should I reduce the milk? I made them a few weeks ago and they were yummy but a tiny bit too moist. I was thinking of cutting the milk by 1/2 C or something.
Brenda
You could do that or I would even reduce the applesauce by 1/2 cup too if you thought they were too moist.
Melinda
Thanks. I'm making them again tonight with the flaxseed meal. If they turn out better I'll keep using it and not reduce the milk. It's not something I have on hand all the time so I want to have a recipe for when I don't have the meal. I think I would rather cut milk than applesauce.
My daughter loves these, and she never wants to eat anything I make. I made some delicious zucchini chocolate chip cookies and she wouldn't eat them. She was mad I put 'jalucchini' in them. Now I use the food processor to make all my hidden veggies invisible.
Cathy
I had posted a comment that I don't see.
Brenda
You actually posted it under the Q & A post, not this one but feel free to write it here as well. I live in RI so I don't think that elevation is the problem but I appreciate your response.