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Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly

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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:

*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.

Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly
Recipe Type: Breakfast
Author: Brenda Bennett | Sugar-Free Mom
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
  3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean.
  8. Cool and enjoy or freeze them in gallon freezer bags.
Serving size: 1 Calories: 144 Fat: 3g Saturated fat: .6g Carbohydrates: 22.9g Sugar: 2.7g Sodium: 154mg Fiber: 3.3g Protein: 6g Cholesterol: 21mg
Notes
* Whole Flax seeds may be used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. [url href="https://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/" target="_blank"]https://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/[/url]

**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!

selfie

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.

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  1. Okay, so I really want to try these and I have read most of the comments and checked to see if this allergy was mentioned yet but it wasn't. I'm allergic to apples so the applesauce is definitely out for me. What could I substitute for this? I was thinking banana, but I was also thinking about some other type of fruit puree. Could I substitute coconut?

    Reply

    • I use the applesauce in place of using oil or butter so you could replace it or use another pureed fruit.

    • Thank you!

    • I didn't use bananas or applesauce. I pureed one nectarine, one pear and one cup of pineapple cubes. They are fabulous!!

  2. I can't wait to make these. I need some good ideas for breakfasts. I don't use Stevia. A cup of Honey seems to be a lot, are there any other suggestions for low calorie sweetener?

    Reply

  3. Does this really say that they only have 18 calories (without toppings of course)?? That is great if so!

    Reply

    • Nope that is for the servings.

    • Is a serving then one muffin at 18 calories? How many muffins equal the weight watchers 4 points?

    • one =143 calories, 3P+ on weight watchers

  4. these sound fantastic. I am wondering though, I run a home child care program and would love to serve this. As far as food groups, i know this would be a grain, but could it be used as a meat alternative since the protein is so high? please email me at aandsrempel at yahoo dot ca to let me know

    Reply

  5. Just baked these yesterday, and they are DELICIOUS! Perfect fuel right before a workout!

    Reply

  6. I'm a little confused by the nutrition facts. You said 18 servings but you made 16 muffins. Did you use all the batter or did you have some left over?

    Reply

    • No I made 18. I made 4 plain, 4 blueberries, 4 raisins, 4 chocolate chips in my 12 capacity muffin tin and then another 3 more chocolate chip and 3 with raisins in the 6 capacity tin. Sorry I didn't specify better!

  7. Hi! I love this recipe, can't wait to try it. I'm allergic to bananas though... any recommendations on what to replace them with? Thanks!

    Reply

    • some have asked the same thing and mentioned possibly pumpkin or increase applesauce to an extra cup.

    • Perfect, thank you! I'm trying tonight, so i'll let you know how the extra applesauce goes.

  8. This is such an awesome idea! I can't wait to try it! It sounds like a great way to shake up breakfast and not eat the same ol' thing! Thank you for sharing!

    Reply

  9. Oatmeal muffins!!! Oh my goodness, these look amazing and I want tomorrow morning to be here NOW just so I can make these!! I am trying to get my daughters to eat more oatmeal because I love it so much....I bet with some Ghirardelli chocolate chips as a topping they would devour these! Thank you!

    Reply

  10. Can I make this without the flaxseed meal? OR what can I use in place of it? Just have everything but that and didn't want to do out and buy it!

    Reply

    • You can leave it out without a problem. I use it mostly for the added fiber and healthy benefits in recipes as much as I can.

    • ok great thanks!

    • I made it without and it was fine. A little softer than I would prefer but still great.

  11. anyone have thoughts on using Xylitol as the sweetener in these? i may try the honey (but probably not quite as much???) but i wondered about the Xylitol... because, well i have it and like to find new ways to use it 🙂

    Reply

    • I don't know how much you could use because I am not familiar with it. I would think it is comparable to stevia though. Start with a small amount. Have you used it in coffee? I use only 3-4 drops of stevia in mine. How much would you need to sweeten coffee?

    • Xylitol is supposed to be equal in weight to sugar, not stevia. So my guess is that you would want to use a measurement that is equivalent to what you would do for sugar. I saw one poster say that they used 3/4 cup of brown sugar, so I would try that and see how it tastes. I would love to hear how it works out. I've been wanting to try xylitol. Thanks for the recipe, Brenda.

  12. I am definitely going to make these tonight for my new go-to breakfast idea! Also, I never comment on blogs, but I just went down the list of comments and read them all for some reason, and thought you should be told about how wonderful of a blogger you are! You responded to pretty much every question and post! Keep up the great work and recipes! I'm very excited to try them out!

    Reply

    • Thank you so much for the compliment! I try my best not to miss any questions, but sometimes it happens. Hopefully most will understand it was a mere accident as I get so many comments I sometimes am only able to read them at the moment and not comment. When I have the moment to go back they sometimes slip through the cracks unfortunately! Thanks again, you made my day!

  13. These look awesome...cant wait to make them. I really dont like using stevia or stuff like that..I saw that one poster used 1/2 cup of honey...is that enough to sweeten them? or do i still need to add more sweetener

    Reply

    • If you've liked them sweet I would add one cup honey. Did you know that stevia is all natural and sugar free? Its a plant and the leave are boiled down to produce it.

    • yeah...I may try it too..Thank you 🙂

    • I used 1 cup of honey and my muffins ended up so mushy I had to eat with a fork, and they stuck to the liners really bad. My batch also made 36! I will try to fill them to the brim next time and exchange brown sugar for the honey. Thanks for the amazing recipe!

    • I think you may want to do a cup of honey instead. You can always reduce the next time if its sweet enough. My kids have never said anything is too sweet LOL!

  14. As someone else posted, this recipe made more than 18 for me (my batch yeilded 18 regular sized, plus 16 mini-sized). Not a problem, since they are crazy good! I added chopped apple right in the batter, and omitted any sweeteners (the applesauce and apples were plenty sweet!). I used unsweetened vanilla almond milk and it worked fine. The only thing I'll change next time (and there will definitely be a next time, since these will go FAST!), is to add my walnuts to the batter along with the apples. I sprinkled them on top, wanting that roasted walnut flavor. While it was delicious this way, the nuts fall off!! Maybe I'll mix some in the batter, and sprinkle some on top - or roast them before putting them in the batter. Really great (and easy and healthy!) recipe! Thanks for sharing!

    Reply

    • I saw this recipe and wondered if chopped apples would work. Now I know and can't wait to try it out. Can't eat oatmeal the regular way so I'm hoping this is an easy way to get oatmeal into my day!

  15. These look great Brenda!! I too, have a variety of taste buds at my house so individual servings would work out great. Thanks!
    Jen Cowart
    The Whole Bag of Chips

    Reply

  16. Do these "eat" like regular oatmeal or like a muffin?

    Reply

    • More like a muffin! You will love it!

  17. These look amazing! I love all things oatmeal...love the way you can make each one different!

    Reply

  18. New to this whole clean and natural foods thing. Just picked up some agave nectar today. Could that be used in place of stevia? Following on Pinterest now too 😉

    Reply

    • Didn't mean to post this twice...it wasn't there before...oops.

    • I am sure it could be used but I do not use agave in my recipes at all because it is highly processed so I would not be able to tell you how much to use for this recipe. Sorry!

    • The bottle says "raw" on it. Are there different kinds of agave? I thought raw meant not processed, but I'm not sure. Thanks for your info.

    • I do not use agave at all. Sorry!

    • The FDA allows the label RAW to be put on any product that is not cooked at a temperature of 114 degrees or higher. A real eye-opener and a very clever marketing campaign to imply these products are natural.

    • I would HIGHLY recommend either honey or stivia in place of agave.

  19. Do you think one could make this with quick oats instead of old-fashioned? Thanks! Looks great!

    Reply

    • Yes, you can but they may be a bit more mushy, still good though!

    • I used Quick Oats and I think they turned out great! I just ate one, and it was really moist on the inside, almost to the point where I thought it might not be done. The toothpick came out clean, so I'm assuming it's just a wonderfully moist muffin!

      I also used: almond milk, honey, and omitted the flax seed because I didn't have any on hand.

    • good to know, thanks!

  20. Just picked up some agave nectar today and not very familiar with it's uses. Could I use it in the place of the stevia? If so, do you know if the sweetness is similar? I'm VERY new to this (and now following on pinterest ;-))

    Reply

    • I have used agave 1:1 for honey in my baking before, taste depends a little on if you got light or dark, but I don't notice a difference. It tastes very similar to honey.

  21. I can't wait to try these. I have a 15 year-old that I need to feed in the morning and I need a quick and easy breakfast.

    Reply

  22. You mentioned Points +. Is this a WW recipe?!?!?!

    Reply

    • I am a Life time member so all my recipes have weight watchers points. These are original recipes of my own.

    • I'm getting 4 points per the WW site - how are you getting 3? I don't always trust the site because it quoted me 6 points on an apple recipe that should have been 2 but I thought Id ask.

    • I used nutrition data to get all the info first and then I also got 4 points plugging in my info with my point calculator, but when I went to the weight watchers site online and plugged in all the food, it came up with 3 points, I don't know why it was lower.

    • I think I'll go with the online points! LOL. Can't wait to try these, they sound so yummy!

    • I am a life time member of WW but it is not their recipe. It is an original I created.

    • Any idea what the points + value would be roughly?

  23. Can you use egg whites instead of a whole egg?

    Reply

    • I haven't tried but I think it you would need at least two whites to equal one whole.

  24. I don't use sugar substitutes. Has anyone made this with brown sugar of strawberry jam or something other than stevia?

    Reply

    • someone said they used 1/2 brown sugar.=)

    • oops I mean 3/4 c brown sugar (further up in the comments.)

    • I made them last night with 3/4 c brown sugar. Perfect!

    • I used 1/2 cup of raw agave...they are in the oven now and looking great!

    • I just used 3/4 cup brown sugar and when I tasted the batter I found it a little sweet for me. They are in the oven now and they smell so good.

  25. These look really good. I'd be the only one eating them in my house but freezing them means I can grab and go when I need a snack. Thank you for sharing!

    By the way - do you need the stevia/honey or is that just for sweetening? I don't usually add any sweetener to oatmeal so just wondering...

    Reply

    • Yes its just for sweetening. feel free to exclude if you are fine without it.