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.
Meredith
Do you think I could make it without the banana or would there a replacement if I don't like banana? And or how much do you taste it.
Heather Anderson
Love this recipe for my almost 2 year old! I tweaked it a bit and used pureed vegetables and fruit in place of the applesauce and bananas because I need to sneak in veggies for my picky little eater. He never noticed and loves these muffins!
Buffy
Made these today with our moms group and they were amazing!!! We had all kinds of topping and every kids loved making their own!
Brielle
Could you use maple syrup instead of honey? Would you use the same amount?
Krithika Rangarajan
Hey Brenda
I LOVE the CONCEPT of single-serving oatmeal cups.
My only complaint regarding these fiber-rich, delicious morsels is that they are too high in calorie count. One serving never fills me up, so your spin is actually PERFECT for me! I am going try your WONDERFUL recipe, and mix and match it with a yogurt, for a 300-calorie fiber-rich, protein-rich breakfast. #HUGSSS
Thank you so much
Kitto
Debi Pennington
I thought I'd share some of my revisions to support my diet...
Add: 1/2 cup Benefiber, 1/2 cup hemp seed. I also bump up the flax seed to 1/2 cup ground. These boost the fiber content and protein, both items I need more of in my diet. (You may need to add extra milk (I add a generous splash) to make it the right consistency.
Blueberry/Almond: Add 1 cup slivered almonds and fold in 1 1/2 cups blueberries. Substitute the vanilla for almond extract.
Raspberry/dark chocolate: fill muffin cups 1/2 full, put in about 4-5 frozen raspberries, fill muffin cups up. Sprinkle with 365 dark chocolate chunks and press them in slightly (otherwise they will fall off if you freeze these muffins).
Cranberry/Orange: 1 cup craisins, 1 orange. Zest the orange into small bowl or onto waxed paper. Juice the orange into a bowl large enough to hold craisins, add craisens, stir to coat with orange juice. Reconstitute: cover and warm in microwave, careful not to over heat. Cool in fridge while making batter. Mix in.
Hope you like my version.
Samantha
My family will not go for banana OR pumpkin....can we just nix the banana all together?
Brenda
They will never taste it, you could leave it out but I think it will not be as moist.
Sheri
I made these last night exactly as the directions said, and topped them cranberries and chocolate chips, and some with only cranberries or chocolate chips. Mine made 24 good sized muffins. They are delicious. I look forward to having these as my go to breakfast on my early work mornings! Thank you.
Stephanie @ The Good Stuff
I made these on Sunday to have on hand for quick breakfasts during the week and they turned out really tasty! I used 1 1/2 medium overripe bananas because I needed to use them up (I probably had more like 3/4 cup mashed banana) and I substituted 2T almond meal for the flax meal because that's what I had on hand. I only used 1/4 cup of honey and I thought between the bananas, applesauce, and the honey there was just enough sweetness, but obviously this is personal preference. I ended up getting 24 "muffins" using paper liners, which worked out perfectly because I was able to bake them in 2 full batches. I sprinkled some mini-chocolate chips on half of them for my 4yo and left the other half plain for my 1yo who will get some fruit served on the side.
These were quick, easy, and made for a nice breakfast this morning. And I love that they're the perfect little portion and so easy to freeze and reheat. I will definitely make these again.
Thanks for the recipe!
jill
can't figure out how you only got 18 muffins....did you use the large muffin tins? I used the small and got more than 24 muffins.
jill
....And I used paper muffin cups. They are filled up to the top. I have two dozen in the oven right now and will have at least 6 more. I'm confused!! I went over the ingredients and I used everything in the right quantities.
Brenda
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.
Michelle
It's not just you! I made the recipe as written (a week ago, before she altered it), and I got 16 muffin cups when making a half batch. That's 32 for the whole batch! That's using a 1/4 cup measuring cup, which is how she first wrote it should be portioned out.
Brenda
In my original recipe I made it so many times and each time only got 18 and I think it had everything to do with the size of bananas, some small some large and also a lot to do with using paper liners or silicone. As I've adjusted the recipe now, please let me know if you try these adjustments and how many you get, I'm very curious!
Kim
These were yummy and moist! I used whole chia seeds in place of the flax seeds and then ran out of applesauce so used one cup applesauce and substituted the other cup with three small bananas. Recipe already called for one so had 4 total. Added chocolate chips on top. My family all approves of this one!
Melissa
Hi - it looks like another person is passing off your recipe as their own, again with flaxseed meal changed to flaxseed powder. They posted the recipe and your picture on February 19: https://www.facebook.com/Fitmommydiaries
Brenda
Thank You!!
Justine
HI! I'm considering using this recipe to make single serve oatmeal cups for my kids to eat on a very very long road trip. How well do they stay together (barring add ins of course) I am trying to find HEALTHY road trip worthy snacks for my 3yo and 1.5 yo twins!
THANKS!
Brenda
They stay together well although i have always kept them refrigerated.
JulieQ
Please correct the amount of liquid in this recipe into ounces. I used a glass measure and the extra 1/2 cup of milk makes these really gooey. They never did set up even after extra baking. With all the ingredients, these are not cheap to make. I use Gluten Free Oats which cost considerably more than regular oats. I have to agree with another commenter that they didn't taste like any of the ingredients. Banana, two cups of homemade apple sauce. I just took the whole soggy batch and crumbled them up on baking sheets hoping I can turn them into granola.
Michelle
Hi, I made this today for me and my kids. We liked them and I will make them again. However, I am baffled as to how you got only 18 muffin cups when making the whole recipe, and using a 1/4 cup scoop?? I think to get 18 (or even 24) you'd have to use well over 1/4 cup each. Which is probably why people are having a hard time getting them to cook in 30 minutes... I made exactly half a batch of these, and got 17 servings, at 1/4 cup a piece! They were perfectly baked through in 30 minutes. I think the recipe just isn't completely accurate as written.
Jodi
Hello,
I believe someone is infringing upon your copyright of this recipe. This person posted the recipe to their FB page and even had the audacity to use your photo. Looks like they changed the recipe to read "flaxseed powder" instead of flaxseed meal. It was posted 18 hours ago on their FB page:
https://www.facebook.com/bemorefitness
Brenda
Thank you so much! Someone informed on FB and I filled out a copyright form. They've already gotten 93,000 shares! Wish that would happen on my FB page!
Anita
Delicious!!
Liz
I made these for a brunch at my office and everyone was asking for the recipe. Even my picky son loved them. I made some with raisins, others with shredded coconut and of course the ones my son loved had chocolate chips. I know kind of defeats the purpose but a little chocolate with a lot of healthy and my son eats it, I'm happy. I also read one post about adding pumpkin, I will try that next time since my other son hates bananas. Thank you for such a healthy, easy recipe.
Tiffany Rose
I made these last night a variety of different ways; pumpkin pistachio, pumpkin chocolate-chip, blueberry, apple raisin, apple raisin chocolate-chip, peanut butter and jelly. They were easy to make (though since I made two batches, not at the same time, they were a little more time consuming than I had expected) and they were AMAZING! The kids, my fiance, and my mother all loved them! Totally worth the hassle to not have to worry about breakfast for the next week. And since they like them so much, I don't think I will have to worry about snacks for a few days too!
I also substituted egg whites for eggs, and maple syrup for stevia.
MaryAnn
I definitely love these recipes and I plan on making them very soon but...........
It does mention in the title of the recipe that it's gluten free.
My husband has Celiac for many years now and I'm very aware of what and what he can't eat.
Just to let everyone that don't know that OATS are NOT gluten free.
I do plan on making them for myself but he can not try them lol.
Lorraine
Pure oatmeal does not contain gluten. However, most oatmeal brands on the market today are not pure — they contain oats that have been cross-contaminated with a tiny bit of wheat, barley and/or rye. Since those grains do have gluten in them, that cross-contamination makes most oatmeal brands unsafe on the gluten-free diet.
For example, Quaker Oats states on its website that it cannot guarantee its oatmeal is gluten-free.
Ashley
I don't like banana, if I don't put it in there will it ruin the recipe?
Thanks,
Ashley
Brenda
I've not tried it without, may need to sub something else for it.
Molly
This is an excellent base recipe. I changed it quite a bit to make it healthier. Instead of 5 cups of oats, I used 3.5 cups of oats, 1 cup oat bran, and 1/2 a cup of quinoa flakes. I also used 1/2 a cup of ground flax seeds, instead of 1/4 cup. I mixed in 2 cups of frozen blueberries and pressed 1 cup of frozen raspberries into the top. I used unsweetened vanilla almond milk. I used a big pan instead of muffin tins, and it baked for about an hour. For the last 5 minutes, I put it under the broiler to get a nice crust on the top. The whole batch is approx 2800 calories, and I cut it into 16 pieces of about 175 calories each.
Thanks for the recipe!
Cathy
Yum! Made 4 different kinds with my kiddos today, chocolate chip, blueberry, raisin and coconut. So yummy and easy to make. Thanks for the recipe!
Christine
This is a full 5 star recipe ! Thank you so much for sharing! My husband needs healthy grab&ago breakfast options and this is perfect. He also takes one for the hunger attacks in between meals. My favorite so far, I added little diced peach cups ( minus the juice) ! Heaven! Next time will try coconut/ white chocolate. 🙂 Only change I made I use Chia seeds instead of flax seeds, just because we add chia to nay thing possible in our house and I have it always here.
Kristina Reitnauer
do you have to use the flaxseed meal?
Kristina Reitnauer
Do u have to use the Flaxseed meal?