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.
Diana
I am so excited... making these as I'm typing and they smell great!! I was wondering if it would work to replace the banana with sweet potato... Has anyone tried that?
Brenda
no one has tried sweet potato, only pumpkin to replace the banana. Give it a go and let me know!
Candy
How about using steel cut oats instead of regular? Any ideas on how to tweak the recipe to make that work?
Tiffany
Love that these caught fire and were all over pinterest. Tried them just as the original recipe was and they are awesome! Made 24 muffins, so I am extra happy b.c they will go like hotcakes!
My kids and husband hate oatmeal, but all ate these! Thanks for experimenting and sharing 🙂
Brenda
My picky one hates oatmeal too!! And its been amazing on Pinterest, I'm so excited about the response!thank you!
Sarah
This recipe looks delicious and I can't wait to try it! I'd like to pin your recipe on Pinterest and I would like to give you the credit for the recipe. Is it ok if I pin it and put "recipe by Brenda, found at http://www.sugarfreemom.com"?
Brenda
yes thank you very much!
Sarah
No problem, THANK YOU for the recipe I can't wait to try it!!! 🙂
Matt
Oh my goodness. I found this on Pinterest, and as a post-bariatric surgery foodie, I am always looking for interesting recipes that work with my eating. I thought - wow, this looks good, I bet I can make it work for me. So some slight changes for my diet: I used 1 3/4 cup milk, and 1 cup water mixed with 2 scoops vanilla whey protein powder (the bariatric mantra is "protein first). I skipped the flax meal. I also didn't add the banana, but mixed everything else up, then separated it into 3 bowls. In one, I put in the banana and a cup of walnuts (banana nut bread), in the second, I put in 1 grated zucchini, 1/2 teaspoon ground nutmeg (fresh) and a cup of walnuts (zucchini nut bread), and in the third I put in grated carrot. Then I divided them into 24 muffin tins (the carrot and zucchini increased the volume), and baked for about 30 - 35 minutes. They came out AMAZING! And they are 173 Calories; 8g Fat (40.7% calories from fat); 9g Protein; 18g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol each. (Plugged them into Master Cook). Great high protein and healthy way to start a day! Thanks for sharing these.
Dani
I thought you were not supposed to cool flax meal as it becomes toxic? Anybody know any different?
Dani
Sorry I meant "cook" not cool.
Brenda
I've read over about 4 different articles and none talk about precautions or warnings cooking with flaxseed, all promote using it in cooking and baking.
Brenda
Ouch! I've not heard about that at all, scary! I will have to investigate!
melody
Can you taste the banana? Is it necessary? My hubby hates banana anything.
Brenda
I personally don't think you can taste it because of the cinnamon, applesauce and oats but some people have subbed the banana for pumpkin. I haven't but since banana is naturally sweet and pumpkin is not you might need to increase the sweetener you use.
Tari
I also hate anything banana, but am a HUGE fan of these muffins!! The only time I tasted the banana was when I used one that was on the larger side. I have since learned and stay with medium sized ones.
Michelle G
I found your recipe through pinterest and tonight is the second time that I've made these. Boy have they been a hit! I've tried all the flavors you mentioned in your post and I also tried some tonight with fresh slices of strawberries mixed in. Yummy!! The plain ones are also good warm with a drizzle of maple syrup! Thanks so much for sharing this recipe! 🙂
Brenda
I'm happy that for the most part,people love the recipe and are enjoying it like my family is. I wanted to help other families with picky kids like mine and moms like me watching their weight who wanted to eat what the kids were eating and not have to make another breakfast or skip it altogether! Thank you!
Debbie
These are wonderful thank you
Jennifer
I was just wondering if anyone has tried these with pure maple syrup. I have all the ingredients but the stevia, so I thought I would sub 1/2 honey and 1/2 pure maple syrup. This recipe looks delish!
Brenda
I think someone did use maple syrup and said it was very mushy and too loose to hold together, so if you use it only use 1/2 cup and forgo the honey.
Triana
I am 14 years old and have just made these muffins for my family. We too can not decide on one kind, or no topping, for anything. I decided cut the recipe in half and actually got 12 muffins instead of 9... oh well! Thank you so much for sharing your recipe. I can't wait to tell my dad that the yummy muffin he's eating is actually healthy!
Triana
Whoops! I wrote almost the same thing twice! I didn't think that I sent the first comment so I sent another...and now another...
Paige
Made these this morning (mine made 24). They were a hit. We have eaten 10 of them today. My girls are eating them up. So healthy, I did use honey instead of stevia. It is also a great breakfast for me since I have gestational diabetes. I was able to freeze a few, I did it before they ate them all.
Triana
I am 14 years old and I will be making these either tonight or tomorrow night for my family and I. I've been looking for a good oatmeal muffin recipe for a while now because we have a huge box of oatmeal in the pantry. I think I just found the perfect recipe. Can't wait to try it!
Brenda
I'm so glad you found my recipe and I look forward to hearing how your family likes it!
Stacy
What about replacing the flax with almond meal?
Brenda
I'm not sure, my boys are allergic to nuts so I can't use it.
Stacy
I replaced the flax with almond meal, same amount. I've made three batches now and they are GREAT!
Martie
Try hemp seeds in place of the flax. They're full of protein and have a nice nutty taste that goes really well with oatmeal.
Mariely
this may be a really stupid question, but is a muffin tin the same thing as the cheap dollar store cupcake pans? that and the liners are the only things im missing to make this for breakfast!
Brenda
You can bake it in a large 9 by 13 baking dish and then cut them up into servings that way. Yes you could use cupcake pans and don't necessarily need liners but ti helps to freeze them easier.
Michelle
My daughter loves anything oatmeal but is allergic to bananas! :(. Will it turn out right if I leave the banana out??
Brenda
I think its in a previous comment that someone suggested using pumpkin. You might want to increase sweetener of choice though as the banana adds sweetness that pumpkin doesn't have.
Sarah
I have to be honest - I thought these looked tasty, then I read the recipe and thought, "This is TOO healthy for me," but I have been on the search for a quick and easy breakfast that is healthy too, so I thought I would give it a try. I don't do stevia, so I subbed 1/4 c. honey and 1/4 c. brown sugar. While I plan on adding 1/2 c. brown sugar and no honey next time, these are AWESOME. Seriously amazing. Even my dad, who is a sweet-a-holic, and my mom, who is averse to any "healthy" food, each ate one. Mom did ask for more brown sugar next time, but both gave the muffins two thumbs up. Thanks for the excellent recipe! One note - if anyone adds dried fruit (raisins, apples, etc.) you might want to mix them in - ours got a little browned during baking. My favorite topping is a little extra cinnamon and brown sugar. Yum!
Sarah
Could you substitute anything for the applesauce? These look great, but I can't do applesauce. 🙁
Sarah
I just saw that you already answered that. Never mind -thanks!
Sharon
I can't believe, out of all these comments, no one has picked up on what I noticed immediately while reading your post (and again in a reply you made to a comment). Unless I'm having a really blonde moment, you say you made 4 each of 4 different kinds of muffins, in a 12-capacity muffin tin. But 4x4 is 16, and in the photos it looks like you only have 3 of each kind. I know it's a bit nitpicky, but in light if all the comments regarding how many muffins the recipe makes, it got me curious just how many you DID end up with.
On another note, I found your blog thru Pinterest, and these look amazing. I'm looking forward to trying them, and to seeing what other treasures there may be here. 🙂
Brenda
Hi Sharon, actually a previous commenter questioned how many I made since the pics don't show the 18. I will share again since it would be difficult to find within all the comments. The additional 6 you don't see were eaten by the hubby and children and were blueberries and chocolate chips. I have made the recipe 5 or 6 times since and stand firm on my amounts and ingredients. I still get between 18-20 depending on how much I fill the cucpcake liners.
Donna
I'm not quite sure I understand what this is. Is this an oatmeal muffin? Do I put it in a bowl to eat after reheating? Can I eat it out of hand, like in the car? Thanks for posting & sharing your recipe. It sounds so good, and it looks like a lot of people agree! 🙂
Brenda
I don't think of it as a muffin because the texture is not the same. I take mine out of the liner, in a bowl and pour a little cream over the top. I've also taken it right out of the fridge and eaten it cold. Whichever your preference. I made them to be portion controlled because I was finding my original recipe for a large baked oatmeal in a 9 by 13 was inviting me to just eat way too much. Made like these and I don't overeat.
Danelle
I love Maple and brown sugar oatmeal. Any thoughts as to how to get that flavor into a muffin? I know you can use the brown sugar as a sweetener but how about some maple syrup? Would that make it too runny?
Brenda
If you use maple syrup in place of the honey I suggested if you are not using stevia. I wouldn't use more than a 1/2 cup though since its consistency is more runny than honey.
Mollie Moore
Do you have to add the flaxseed meal or is it just to make it healthier? Thanks.
Brenda
YOu can eliminate it and it will still be good.
Jayna Rae
I am making these right now for my bible study ladies. I think that they are going to be a hit.
Patti Hunt
Thank you so much for putting the WW Points Plus value on this recipe. That is extremely helpful.
Brenda
You are very welcome!
Sharon Hartwig
My husband was just diagnosed as diabetic, and I am frantically looking for things he can eat. I was told he needs to watch his carbs. These seem to have a lot. Are there different kinds of carbs or something that make these okay for him to eat?
Brenda
Carbs are carbs, healthy carbs like oatmeal and fruit are obviously better for you than refined carbs. These really aren't high in carbs per serving. I am not a dietician so I can't say whether your hubby should have these are not, but this chart is helpful to refer to: http://www.diabeticlivingonline.com/food-to-eat/count-carbs/daily-carbs/
Sharon Hartwig
Thank you!
Theresa
I just baked these and replaced one cup of oats with 1 cup of almond meal, which has lower carbs. They turned out great!