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.
I was thinking about adding in some protein powder to them. Have you tried that? If so, how much would you recommend?
I don’t use protein powder, I’m sorry!
I was going to ask the same question about protein powder. I’m new to tryin to eat more natural and less processed. Can you tell me why you don’t use protein powder? I’m just curious since you are way more experienced than I am 🙂
I used almond milk instead, but that doesn’t have the protein that regular milk does…
Fun little tip, I blended spinach leaves and my almond milk before adding it. Just to throw in some extra nutrients. Although my muffins didn’t look as appetizing since they were greenish haha. My kids loved these!!!! Thank you so much brenda!! I am do glad I’ve found your website!!!
I have used protein powder in some smoothies and o have some in my pantry but I often don’t use it. I have found some that are sweetened with stevia and some that are dairy free and some that are soy free but I have yet to find one I really like without a lot of additives. If you look at my adaption to this recipe, called Low Fat Personal Sized Baked Oatmeal I do use a scoop of protein powder in it. Thanks!
did you try to protein powder?
Mine turned out runny. Seemed like a lot of milk called for in recipe.
It does look runny before baking but they come out very moist!
Can I replace stevia with agave?
thank you!
I am sure you can but I do not use agave so I don’t know how much you need.
As I started to make these, I opened up my applesauce and it was moldy 🙁 But- you can sub in 1/2 cup of brown rice flour if you don’t have applesauce and it works just fine!
Great tip thanks!
Mine also made many more than 18. They are currently in the oven so excited to try them!!!
I have a batch of these baking in the oven, and they smell wonderful! I also got almost twice as many cups as you. I did fill them up to the top of the cups. Do you use the large muffin pans or just regular? I’m trying to figure the calorie content, but I can’t figure out the discrepancy.
Since so many have commented about the discrepancy and gettign many more than what I got I will remake the recipe this on Tuesday 3/6/12 and let everyone know. It may be my muffin tin is extra large and I will check that as well.
I followed this recipe to a T and it made exactly 36 muffins! That’s so strange! Anyway, they’re in the oven right now. I can’t wait to try them!
Just made these today as part of a goal to become “gluten reduced”, not ready for gluten free yet 🙂 They were amazing!!! Thank you so much for the recipe!
Great recipe. Made about 2 1/2 dozen. Wondering why they stick to the cupcake cups so much? Did I do something wrong?
Did you spray the liners with cooking spray? It may still stick.
Can I use steel cut oats? If so, is the amount & cooking time the same?
I have not tried it but I am sure it would work fine.
I don’t have an egg allergy, but I’m not fond of the taste of eggs. Can you taste the egg on this or is it just used like in any other baking recipes where you can’t taste it?
Hi Maggie, all the other flavors are more dominant and I don’t think you will even notice the egg in there.
I plan to try this recipe, sounds Delicious. Thank you for sharing.
Just came out of the oven! Replaced eggs with eggbeaters, replaced apple sauce with a plain Greek yogurt and added fresh cranberries. This is a GREAT idea for all those different tastes..
I am really forward to trying these. They look awesome! I’m going to use Stevia but was wondering if I could use maple syrup instead. Would I use a similar ratio as honey?
I don’t use maple syrup, but I think that sounds about right.
If you freeze them, do you have any suggestions on how to re-heat them?
Thaw them out the night before you want them and reheat for 45-60 sec.
I just made some Baked Oatmeal too! Love the idea of making individual portions with different toppings, that would be great for a big family breakfast or brunch! Great idea!
I just finished making these and they are great! I won approval from both of my kids and the hubby 🙂 Mine turned out a little gooey on the bottom, but the top half were fully cooked. Could this be the honey substitute or should I try and cook longer next time? Just curious how your muffin texture was…flaky or moist?
Thanks again! Can’t wait to try more of your recipes!
Try baking them a bit longer.
I have some in the oven right now and can’t wait to try them! Mine made 2 dozen and the muffin tins were full. Maybe because I used jumbo eggs?
Love this idea. Not sure I have had baked oatmeal. Is the texture like a muffin?
Yes more like a muffin.
I had made your originial indiv sized baked oatmeal “muffins” before and today tried this one (adding mini-choc chips) to the top. Both are DELICIOUS!!! Adding the chips to the top, I think, makes me use a lot fewer thank if I try to mix them into the batter, but the taste is definitely in every bite. (I do think I may try “pushing” them into the top of the muffins next time after sprinkling them on top and before baking. Maybe they won’t tend to fall off as easily when eating them.) Anyway…great recipes! Thanks for sharing. My husband (who isn’t really a lover of baked oatmeal) thought these were yummy, too. 🙂 I may try using “chocolate” or “vanilla creme” stevia drops next time instead of the powder to see what that does. Would love to be able to make a “chocolate” baked oatmeal in this way. 🙂 We’ll see. I’m still trying to figure out how much liquid stevia would be comparable to a teaspoon of sugar, etc. so it’ll be an experiment for sure. Again, thanks!
I have a conversion chart listed for using stevia in this recipe.
Thanks, Brenda. I see it now. That’s great!
This looks great! I love that you put the WW points–the only thing is when I calculate using the recipe builder I get 6 points instead of 4.
Did you calculate with the toppings? Mine are without toppings.
I calculated w/o the toppings.
I’ll just go with 4 pts–that works better anyway. Sometimes when you enter the ingredients into the recipe builder and calculate it that way it comes out higher.
I will recalculate it again and let you know.
We don’t use a microwave -other ideas for reheating? Thanks!
You could reheat them by placing them in a preheated oven at 325 degrees, check at 5 minutes. You could even cut them in half and reheat then with a little butter in a saute pan. But that will increase calories.
This sounds great for moms who want to get their milk supply up too! I’ll be sharing this with my breastfeeding group!
**Add 4 Tablespoons Brewer’s yeast if you’re making this for milk production.
Jasmine – how many would you want to eat a day to amp up milk supply?
I think this is brilliant! We make baked oatmeal all the time but I never thought of baking it in individual muffins. Thanks so much for sharing at allergy free wednesdays. Hope to see you again next week.
Just a HUGE thank you for this recipe!!! Although I just ran across it tonight (have not tried them yet), I searched the web for several hours LAST night to come across a recipe just like this (after eating a Bizzy Lizzy muffin). I feel soooooo blessed that it was an instant find this evening and am so grateful to you for sharing your recipes and ideas with others! You are a true blessing! Thank you, Thank you! ….on a new mission to eat more healthy all the time and this helps! 😉