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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. I don't usually comment on blogs, but thought I might be able to help. 🙂

    I made these twice. The first time using 2 3/4 milk plus 3/4 cup honey and 1/3 cup loose brown sugar. Way too much; I ended up getting about 32-33 using a 1/4 dry scoop in each muffin tin. They weren't the right consistency so I ended up having to cook them quite a bit longer (10 mins?) to get the moisture out and ended up burning the bottoms a bit. But they were so good I decided to make them again- which is when I noticed the comment about liquid vs. the dry measures that were used. AHA!

    So second time around was successful, I changed things around a little. I used Trader Joes gluten free oats, only 18 oz almond milk, and almond extract in place of vanilla. Again, I used a 1/4 dry measure to scoop into tins. I repeated the same cup of applesauce, plus 2/3 cup honey and 1/3 cup LOOSELY packed brown sugar as a sub for the applesauce/stevia in the recipe. For toppings I used:

    mini (dairy free) choc chips plus pecans
    frozen blueberries plus walnuts
    dried cranberries and walnuts
    raisins and coconut
    dried cherries and mini choc chips

    They were amazing. My husband hates oatmeal and loved them. My four children ages 1-10 and I love them as well. Dairy free, gluten free, and delish! Thank you for the awesome idea and recipe!

    Reply

    • Thank you for sticking with it and making great substitutions that work for you and your family and for sharing what you did!

  3. Can you use water instead of milk?

    Reply

    • I haven't tried it so I can't comment on taste. Other milk alternatives like coconut milk, soy or almond would probably work.

    • I made mine with 2 cups milk (1%) and 3/4 cups water and the consistency seemed fine. I think using water would be ok, when I have made oatmeal on the stove top I always use water. :o)

  4. I want to make these for a beach trip with friends! I have never worked with Stevia but I have Splenda packets. Can I use those as a substitution? And how many packets would suffice? Thank you, looks yummy!

    Reply

    • I don't use splenda because it is artificial. But I know its equal to measuring with sugar and I recommended trying 1/2 cup to 1 cup of honey so maybe start with 1/2 cup splenda.

    • I too am going to try these with Splenda. I personally hate Stevia.... Yes, it is all natural, but it is bitter like Saccharin. I just can't get over that. Everything I have ever eaten with Stevia in it has a bitter after taste. Anyone else experience this?

    • Hi, I just made these today (have been looking at them on my Pinterest for a couple of years, lol, but finally got around to making them.) They are currently in the oven, so I will have to update with how they turned out. I do not like Stevia, either, and while I have honey, I decided to use the same amount of Agave Nectar. I also used the amount of everything else listed and I was able to get 27 muffins! I am excited and hope they turn out well b/c I'm a nurse and I'm always leaving too early in the morning for a decent breakfast, so I'm hoping this will be the answer! If I were to freeze them, how long do I need to reheat in the microwave? Or should I just take a couple out the night before to thaw in the fridge? Thanks for this great recipe!

  5. Could I substitute something else for bananas? I really hate them. What do you recommend?

    Reply

    • Some have said they might try pumpkin, but of course the sweetness is not the same as banana so increase your sweetener.

  6. These look so good! About how many calories are in one?

    Reply

    • Never mind. I just saw. Sorry!

  7. I made these tonight and they were fantastic! I substituted 3/4 cup of grade B maple syrup for the setvia and on a lark, I separated half the batter and added one tbsp of unsweetened cocoa powder to it. It gave the muffins a nice chocolately flavor without adding any sugar 🙂 I might try adding a little more next time and see if I can get a more decadent chocolate treat.

    Reply

  8. Just popped these in the oven and then noticed I forgot the milk!!!! I am not known as a good cook, but I keep trying. I am going to watch these closely. Maybe they will turn out, but not need as much time in the oven... Here's hoping. They look soooo good.

    Reply

  9. Yeah i forgot to spray the liner with the cooking spray, that would have made a big difference!
    I also just used 2 cups of milk and it makes them a great consistance with no flax or banana. Instead i added chocolate chips and craisins.

    Reply

  10. I have never seen so many people complain/disagree/question in my life! I could never blog! These look absolutely delish and what a great idea!! Thanks for the awesome recipe!!

    Reply

    • LOL Jessica! I don't mind it 🙂 Thank you!

    • I have to agree! I think you must be a saint, Brenda! Looks like a delicious recipe! I'm definitely gonna try them!

  11. Ok, the 33 muffins are out, and they are delicious. 🙂 However, they're not very dense, and have a loose, moist, easily-separatable texture. Since you repeated your recipe and got 18 muffins again (and you only used a 1/4 cup scoop? I used 1/3rd cup and still got 33.) I wanted to ask about the milk content. Sometimes, when I've done recipe swaps, the method of measuring was what threw people off, so I wondered, did you use stacking measuring cups for your 2 3/4 cups of milk, instead of a pyrex-type liquid measure?

    Seriously, these are awesome muffins, and if I can trouble-shoot the problem to get your results, I'll make them once a week. Thanks so much!

    Reply

    • I did use a stacking measuring cup and not a pyrex glass cup to measure the milk.

    • Yay!!! That's it!! A pyrex cup measurement of 2 3/4 cups means you're putting 22 fluid oz of milk in the batter, while a stacking cup of the same "cups" amount gives 18 oz. I know it's only 4 oz difference, but using the cup of honey instead of the stevia, plus the extra milk, will give a significant increase in the volume of batter. YES! I can't wait to make these again. Thanks.

    • Well I am super glad YOU figured it out because that was bothering me. Next time I make it I will use my pyrex glass measuring cup and see if I get more than 18. Thank you!

    • Thank you! This comment really helped me fix my issue! 🙂

    • Thanks for the info on the milk. How about for the applesauce? I started measuring it using a pyrex cup, and it looked like a lot. So I ended up with only 1 pyrex cup of applesauce. Still tasted awesome (with bannana pieces and peanut butter on top)

  12. I also got 33 muffins--they're in the oven now. I substituted the 1 cup of honey for the stevia packets, so I assumed that was where the extra volume was coming from. Also, substituted soy milk for regular milk, and I used 4 c of GF oats, +1 cup of Quinoa flakes (just because I was running out of oats!) and I want to try a Quinoa flake version of this later, for a friend who reacts to all oats.

    Reply

  13. I am very excited to try this but I have a few concerns. My daughter is on a restricted diet and there are a few changes I would need to make. I can replace apples with banana but will it work to skip the paper cups and use vegetable oil to grease the muffin cups. We can't use the spray because of the preservatives, I am concerned this will become a stuck on mess?

    Reply

    • I am sure that would work fine. I have tried them without paper cups and them came right out. The reason I use the cups is because I often like to freeze some, but you can still certainly freeze them in a plastic container then thaw overnight and they shouldn't stick together at all.

  14. All I have is Flaxseed oil could I use that or would it make it too mushy? This recipe sounds delicious! I am sooo excited to make them! 🙂

    Reply

    • I think you could just eliminate the flaxseed and it would be fine. I would not use the oil. Thanks!

  15. Is there a printable of this? Am I blind?

    Reply

    • I have no idea what happened but I am trying to fix the printer problem asap.

    • It is fixed now, thanks for your patience.

  16. I made these (without the flaxseed because I didn't have it) and they were delicious! Thank you for the recipe! Next time I think I will mix in the toppings a bit (but sprinkle some on so that we will know which is which). But they were really, really good.

    Reply

  17. I made these last night. I did not add Banana (I don't like the taste) and used 3/4 cup of brown sugar instead of Stevia. They turned out AWESOME and super yummy. I did some plain, some topped with mini-chocolate chips, and some topped with raisins. I also got 24, full to the brim, muffins! I'll have to refigure the calories a bit...

    Reply

  18. Ok!!! I remade these this morning and got the same results exactly 18!!! I used the same ingredients as described above and this time I added some honey instead of stevia to check the batter. Runny batter means nothing because they are super moist.

    Reply

    • I know you said you retested the recipe and still got only 18 muffins, but I was wondering if there was possibly a typo with the amount of oats? The recipe calls for 5 cups of oats and you say that you use only 1/4 cup of batter for each muffin. At that rate the recipe would yield 20 muffins without adding any of the additional ingredients. Not that I mind getting extras, but it was just a thought...

    • Nope no error. I retested it this morning. I did use five cups of oats and everything else in the recipe. I actually even used 1/2 cup of honey instead of stevia today. I had HEAPING 1/4 cups going into each muffin as well as about a half a cup left over where I topped off some that looked smaller than others. I could have made 20 muffins.

    • That's so weird...I wonder if it's something crazy like the size of the oats or something like that. Whatever the case, thanks for the great recipe!

    • Mine are in the oven right now and I can't wait to try them! This is my first time making them. I have been reading the comments and I noticed a lot of people made a lot. Well I made 20 but could have just made the 18. I wanted to have the extra muffins than just making the 18. My muffin pans are standard. I filled mine to the rim of the liner and a little extra heaping. That's what it looked like on your photo, so that's what I done. Thanks for the recipe. If it taste as good as it looks and smells, it's going to be AWESOME!!!!

    • Thank you for sharing! I appreciate knowing I am not losing my mind and someone else got the same amount as me, I've made it a bunch of times since and still get the same amount, thank you!

    • OK, for what it is worth, here's my two cents about the number of muffins you end up with. If folks are adding fruits or other items to the batter itself, they'll get more batter quantity and end up with more muffins. If they are only adding the items as toppings after pouring 1/4 cup batter for each muffin, they'll have less muffins.

  19. I just made these and they turned out great. I got 24 "muffins" by filling to the top. Each one took 1/4 cup of batter. I added chopped apples to mine and omitted the stevia. I used a really ripe banana because I thought they'd be great for a quick breakfast for the kids but don't like to give any unnecessary sugar. Thanks.

    Reply

  20. Can't wait to try these tomorrow! Maybe the difference in qty is due to the type of oats....old fashioned vs quick. I used the quick oats one time in a cookie recipe and the dough was way different than usual -- cookies just melted while cooking and not firm & holding their shape. ????

    Reply

  21. One more thing...I also added these up in the weight watchers online recipe builder and for 24 muffins, with honey, it was only 4 points+! That's means I can have even more and stay within my points! Yay!

    Reply

    • I checked again using the ww recipe builder and without honey using stevia they are only 3!! So glad you liked them!

  22. I just made these and they are dee-lish! I used a cup of honey, as I didn't have any stevia and you can't tell there isn't any sugar in them!
    My batter was super runny and it actually made 24 large and medium muffins and 8 mini muffins! So I'm not sure how big your muffin tins must be...but I have one large and one medium sized and I still had leftovers (but I'm not complaining ;))
    Great just to eat on it's own as a muffin or add milk to make it more of a porridge style oatmeal! Yummy!

    Reply

  23. Thank you for this! I made a batch last night, and between my husband, my 16-month-old, and I, we've eaten a dozen of them. As you can probably guess, my husband and I put away most of those, but that's not due to a lack of enthusiasm on the part of my toddler. 🙂

    Reply

  24. I'm not sure if this has been addressed or not but how long do you think they will keep if I didn't freeze them? Thanks!

    Reply

    • I think they will be good for a week.

  25. I can't get over how delicious these look!!!!! I can't wait to make them- I've been telling my fiance he has to try the recipe out with me for a week now 😉

    Reply