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.
AMY
FINALLY!! A way for me to eat oatmeal. I hate regular oatmeal, so this looks like a perfect alternative!
Cant wait to try them out!!
Misty
Got married last Saturday, and I wanted to do brunch with our families the next morning. Didn't want to try to do a restaurant with the number of people and small children, so we went the DIY option (we were staying in a beautiful mountain house, so that was also a more comfortable option then going out to eat). BUT of course, having the wedding the day before, I was looking for recipes that could be prepared in advance and would be EASY. This sounded perfect--and it was! Made them the weekend before and froze them. That morning, after I baked something else in the oven, I turned it off then put the thawed cups in the still-warm oven for a few minutes. Warmed them nicely without re-cooking them. I get migraines from some sweeteners (not been brave enough to try Stevia), as does my mom, so I used real sugar (I didn't see the honey substitution at the time), but only a couple tablespoons (I thought Stevia was a one-to-one conversion, like Splenda). Even with that small amount of sugar, these tasted fantastic! Everyone--kids and adults--loved them and I had lots of requests for the recipe. I mixed in white chocolate chips and chopped walnuts in half and raisins and walnuts in the other half.
Brenda
I am honored you used my recipe for your wedding! How cool! So awesome everyone loved it!
Kristi
Made these for my PICKY 2 year old triplets and they love them!! I used just a half cup of honey and I added in 2 table spoon flax seeds since I had no flax meal. I also got 36 muffins! Thy are amazing!!! Thanks so much I will be making them every 2 weeks!!!
Jessica
what is the measurement for honey??
cant wait to try:)
Brenda
it's up to you, 1/2 cup is good enough for me but may not be sweet enough for you.
Lacey
I don't have flaxseed meal, do u think I could sub psyllium husks in its place or do u have another substitute suggestion?
I might try it with the slightest bit of honey but I don't like stuff too sweet, so hopefully will be good I don't have stevia.
These look Delish!
Brenda
You can eliminate the flaxseed without problem. These are barely sweet even with 1/2 cup of honey.
Amy N
Thanks Brenda for such a detailed recipe, and for being so responsive to your commenters. I've pinned it, and plan to try it out soon. Will report back on my results.
Brenda
thank you 🙂
Elizabeth
These are great! I've never used stevia but I used 1/4 c honey, and they taste great. My 2 year old helped mix and measure, and loved adding the toppings! I'm excited to make them again and experiment with other toppings. I think these will become a staple in our house!
Cara
I don't have a banana (and really don't care for them anyway) will it be the same without, or is there something else??? I read through the comments and didn't see one like this...sorry if it's a repeat!
Brenda
No Problem Cara, I add the banana for moistness and natural sweetness. You really cannot even taste the banana in there. Some have mentioned trying it with pumpkin instead. I wouldn't recommend leaving it out, but subbing in something else.
Jenny B
I JUST made these, and mine actually came out to 26 instead of 18! I followed the recipe to a T, except that I added 2 more (small) bananas. Could that have made eight more muffins?! For my toppings, I used a half a cup of fresh blueberries on 6, a half a cup of chopped pecans on 6, a half a cup of raisins on 6, 1/4 cup of chocolate chips on 3, and a few sliced fresh strawberries on the last ones. Entering all of that into the recipe builder (plus the extra two bananas), I'm getting 3 points, which is great!
Can't wait to try them! They're cooling now! Thanks for the recipe!
Rebecca
LOVED this recipe! Found you via Pinterest and this is definitely going to be one of our families new favorites! They make a great snack or breakfast & were such a healthy yet delicious food!
Tracy Meyer
Mine are in the oven right now and my house smells heavenly!!! Can't wait to try them! Thanks so much for the recipe :o)
Jess
Though I don't have a family I need to worry about pleasing, these look great for a busy single gal like me who likes to keep healthy ready-to reheat items on hand for mornings I need to get out the door on time. I'll definitely have to give these a try!
Jaime Ann
I agree! Single gal shout out!
Dorinda Hawkins`
Do you think there is a way I could add protein powder to these in some way? I am horrible with conversions and such. I can only follow exact recipes. I know it's pitiful... Thanks so much for your help in advance! I can't wait to try these!
Brenda
I am sure you could add it but since I do not sure protein powder I would be guessing on amounts for you. SO sorry!
Danielle
Super yummy! I think next time I won't use paper liners (which may be why I had 24 muffins, the liners are smaller than the pan & therefore hold less batter). The family all like them too, which is hard to accomplish!
Thanks for the great recipe, I pinned it 🙂
Carla
This is brilliant! I can't wait to try it! I pinned it too--let me know if that's a problem!
Brenda
Are you kidding?LOL LOVED that you pinned it!
Lindsey
Wonderful!!! Made these this weekend. My 18 month old and I are loving them! I'm already planning to make another batch using blueberries. I did forget to spray the cupcake liners and it did cause the baked oatmeal to stick some 🙁 Not too bad, but definitely dont skip that step!
Emma
Thanks for sharing this recipe! It is our new favorite!
We add the above toppings - as well as sprinkling with hemp hearts for a yummy nutty flavor.Another one the kids are loving is chopped up dates mixed in.
Nicole
I made these this weekend with 3/4 cup light brown sugar instead of stevia (because I had all other ingredients on hand). I also used gluten free oats and almond milk. I was able to get 24 oatmeal "muffins" from the recipe. They are great. My 2 yr old and I are devouring them. 😉 Great recipe!!
Rachel
Is there a way to e-mail you? I'd like to comment but not publicly. (It's not bad.)
Rachel
Nevermind - I found it. 🙂
Heidi
Just made these tonight. They were great! Unfortunately DH thought so too, which means they will be gone in no time. We'll see what the 3 year old thinks, he was asleep by the time they were done. I topped with dried apples, dried bananas and cinnamon chips. The dried fruit burned a little but I just pulled those pcs off. Will definitely do it again. My plan is to take one for breakfast each morning.
Mariann
I'm so eager, to try these but I'm allergic to *apples* and thus applesauce. Can I use canola oil?
Brenda
You might try it, but since I haven't I can't vouch on taste as the applesauce also adds natural sweetness.
LauriE
I didn't have apple sauce nor pumpkin but I did have one banana, I scoured my cupboards and found a can of whole berry cranberry sauce and used it instead of applesauce. Turned out really good! Thank you for the wonderful recipe!
Abby
Try other fruit purees - I LOVE peach sauce and I bet it would make a tasty peaches and cream oatmeal muffin!
Alyssa
These look amazing! I'm making some right now, but instead of using oats, I'm using cooked quinoa! I'll let you know how they turn out 🙂
alygaidar
I added some small cut up apple to the mix. Yummy! These are fantastic!! I also liked the chocolate cups on top. I also tried nutella, which next time I do that I will fill the cups 1/2 full, put in a little dollop of the nutella and fill up the rest if the remaining cup. Yummy! I also used truvia, and since I didn't have flax seed meal I replaced it with 1/8th (2tbsps) cup of veg. oil. Great idea! Thank you!
Krystle Robinette
I just made these this morining! I left some stuff out because i just didn't have it or beacuse they are not things i keep in my house hold like the flaxseed meal. i didnt have a banana but wish i would have. i used the honey instead of sweetleaf stevia. I topped with brown sugar and used whole grain oats. They were WONDERFUL!!!! my 3 year old who all of the sudden doesn't like anything anymore love them!. he had two and so did my 19 month old. I love that they can have oats without all of the mess of making oatmeal on the stove. I also love the fact that i can freeze the extra that i make and just reheat. These will also be great where we travel alot. a good snack/meal to take along. Thank you.
Paula Havens
If you don't want the taste of pumpkin, try one of the more bland squash relatives like zukeeni (not corr spelling)