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.
Hi! These look yummy! I wonder if you could soak the oatmeal overnight? Has anyone tried that?
My kids love these!!! My 14yo daughter told me to make them forever and ever!!
I am lazy though, and gave up on the muffin pans. I split the recipe between 2 9×13 pans and bake it a bit longer, like 40-45 minutes and then we just cut what we want!
My kids love it best with choc. chips and pecans mixed in it.
These were wonderful! I am so relieved to have found a solution to getting oatmeal in the morning since I am in such a hurry weekday mornings! I did try the recipe with 4 egg whites and they turned out great!! Thanks for the great recipe these will be on my Sunday night get ready for the week list!
What can you use in place of the banana? I have a kiddo who’s allergic and I usually shy away from recipes that call for it, but I think they’ll enjoy these. Thank you! 🙂
here’s the Q & A with all substitutions:https://www.sugarfreemom.com/recipes/q-a-personal-sized-baked-oatmeal/
JUST made these and mmm, mmm, mmm. As they were baking I read the comments, probably should have done that before but oh well. They turned out fantastic! the best part is I know have breakfast for the week! THANK YOU FOR THIS AWESOME RECIPE!
Are these like granola bars in a sense that you eat them cold?
Is there a big difference between ground flax seed and ground flax mill? Also, how long can you freeze the muffins (days, months, etc)?
Hi! I tried this recipe this evening, and my muffins cave in. Plus it’s super gooey on the inside. Not sure what I did wrong. I know I followed the recipe exactly – although I thought the amount of milk was too much. Any suggestions?
They aren’t supposed to be the same as a typical muffin and puff up in the center. If you had some gooey inside they needed to cook longer than suggested, maybe an extra 10-15 minutes. You could reduce the amount of applesauce by 1/2 cup and they will be less moist inside, but still good.
Can you use agave??
if you’d like but since it is highly processed I don’t use it and wouldn’t be able to tell you how to use.
these recipes for oatmeal and especially the steel-cut oatmeal all sound AMAZING!! 🙂 thank you so much for sharing your great recipes!! I will be passing this webpage onto others in my weight loss group as I’m sure many others will love to try your recipes, too, and some of the ladies are dealing with diabetes so I know they will love to try your new recipes! many thanks again!! 🙂
wonderful!
I was able to make 30 muffins. Are the calories still 143 per each?
I made these today and all I can say is Amazing!!! I new looking at what went into them they were going to be good, but they are just wonderful!!! Thank you so much for sharing! 🙂 I made one small change, I didn’t have any flax but had some soya granules so did a 1/4c of that and they worked great.
I absolutely loved this recipe! I made it for a brunch this weekend and shared it on my blog http://www.honorthelightinyou.com/blog/2013/1/20/ladies-brunch-and-a-day-in-nyc.html
I can’t wait to try more of your recipes!!
YUM! YUM! YUM! Did not have flaxseed…………so I just added 1/4 more of oatmeal 🙂
Wow. they look so much better than ‘normal’ granola bars!
Could these be made with cooked quinoa instead of oats??
I’ve not tried quinoa as a substitute, sorry.
LOVE this idea! But I’m very allergic to banana’s. Any suggestions for a substitute? I’m guessing it’s necessary for the consistency.
Pretty sure I’ve already answered that one, check here: https://www.sugarfreemom.com/recipes/q-a-personal-sized-baked-oatmeal/
These are REALLY good. I made plain, no topping and eat with unsweetened applesauce. Interesting these are better once cooled…not straight out of the oven. I also had TONS of instant oatmeal around, so used that instead and it was still very good. I am looking to try to pumpkin muffins once this batch is eaten. Thank you!
Do you think these would work if I ground the oats into a flour. My son won’t eat it if he can see the oats.
you could, but you actually can’t see them in the cup. My son hates all things oatmeal, ate these and never knew he was eating oatmeal.
I made these this morning and they turned out GREAT! Totally a win in my book.
Thank you for posting a delicious and nutritious recipe! I’ve just made my first batch and they’ve turned out beautifully. After my first batch, I’m experimenting with the remaining batter by placing it in a 10″ loaf pan. I’m hoping I can just cut them in squares and add to baggies for an alternate grab-n-go style treat. This is a fantastic for breakfast or a power-packed snack. I think I’ll be adding a few to my tennis gear for a quick pick me up before a big game. Definitely beats raiding the vending machine! Cheers!
I tried this recipe tonight and didn’t have applesauce but I used our homemade whole berry cranberry sauce instead and it was amazing! My kids ive them!
oh that is a great idea!
Just made these tonight and got 24 plus muffins using a regular muffin tin. They taste great as I added peanut butter chips and some chocolate chips 🙂 thanks for sharing this recipe.
This recipe is perfect just the way it it originally written. After making these tonight, I’m having some trouble keeping the kids away from them! Just wanted to let you know how good they are…great recipe, no alterations needed for this family!
Lisa thank you for sharing!
These are great. My breakfast is normally on the run so these are awesome. There seem to be an endless supply of options for toppings. I went by your recipe, added some frozen fruit to some, raisins and craisins to others and left some plain. Am thinking dried peaches, cherries and blueberries for the next batch. I got exactly 2 dozen out of it.
I also used instant oatmeal and it worked fine. It was what I had on hand. There is a little stickyness on the bottom but seemed cooked throughout so I didnt put them back in.