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.
Jennifer
I made these tonight for breakfast tomorrow and throughout the week. I am so excited to try them!! I was pretty worried at how runny it started out as but because of your comment about it being runny I pushed forward and they seemed to turn out great! They are cooling now!!!
My daughter who doesnt even like oatmeal is excited to try these! Thank you!!
Lisa @ Dinnerversions
I just came upon your blog via Pinterest and these look wonderful! I'll be making them.
Sherri
These were wonderful. I love that I can make different flavors because of the individual cups. I used organic granola raisin cereal instead of granola and left out the applesauce & flax (because I didn't have either thing on hand at the time). I put strawberries in some and chocolate chips in them all. I will definately do this recipe again. GREAT idea. Thank you. Now we can have granola bars without buying 15 different flavors.
Earline
Thank You for posting this recipe on Pinterest. Made them tonight. Delicious! I used 2 T. honey & 2 T. blackstrap Molasses for the sweetener and they turned out great!
Laurie H
I used honey instead of stevia, and used almond milk, and GF oats from trader joes. As another commenter said, oats are NOT gluten free unless specified clearly on the label.
And this recipe makes way more than 18! You must have giant muffin tins. I made 30 normal size muffins from your ingredient list. We make lots of baked oatmeal on a weekly basis and our standard recipe to serve 4 people is 1 1/2 cups GF oats, so I knew 5 cups of gf oats would make far more than 18 muffins.
Brenda
No mine IS a standard muffin tin and I still get 18 EVERY time I make this recipe and I have made it more times than I can count.
Janae
I made this recipe exactly and double and triple checked the ingredients, and I have 24 standard sized muffins in the oven right now and still enough batter for at least 8 more.
I'm crossing my fingers that I didn't do something wrong if I ended up with so much more batter!
Claudia
Mine were in over 45 minutes and they still came out mushy. I cut the recipe in half because I did not need 16 of them, but I still had close to 16 by cutting it in half. Why didn't mine cook?
Brenda
What ingredient did you use for sweetener? What type of oats, rolled, quick or steel?
Keri Mercer
MIne came out mushy too! I think I used too much non-stick spray. I cooked mine longer than 30 minutes and they were still mushy 🙁 The flavor is delicious though.
Brenda
They are not supposed to replicate a muffin.They are supposed to be quite moist, but you could just decrease the amount of milk by a 1/2 cup next time.
Amber
Thanks for the great recipe Brenda, my first batch are in the oven now, and fingers crossed because I am not certain I used the right kind of oatmeal, making them in Australia I've had to make some very minor adjustment. Waiting another 20 minutes for results!!
Amber
turned out mushy, not cooked through and not the right consistency, didn't rise; but the flavours were there, the taste was spot on. Am going out in the morning for the right oats!!!
Brenda
Oh too bad, hope you will try again with the right oats .:)
Amber
Got the right oats, taste was fantastic! But I am still having a problem with mushy-ness / not rising...I know it's me and not the recipe!! Brenda, any hints/tips/tricks would be much appreciated 🙂
Amber
should I beat the eggs (mine weren't very large this time around either) ? I have a fan forced oven (cooks faster) here (in australia) but am using without the fan at about 175 Celsius. I am using silicone muffin trays, would this cause my problem? Im using 1/2 c honey, not using any gluten free ingredients. Other than that, i'm following exactly. Thanks again Brenda!!
Brenda
HI Amber, I don't think the silicone muffin tray will make a difference. Using honey is fine. Just to let you know they really aren't supposed to rise much and they not the consistency of a dry muffin. Are you using instant oats or rolled oats? You could cut back by a 1/2 cup applesauce or try my steel cut oat recipe instead. https://www.sugarfreemom.com/recipes/personalized-baked-steel-cut-oat-cups-no-added-sugar/ Hope that helps!
Liz
Apparently if you soak oats, they are way more nutritious for you! I tried it with this and they look pretty good (more like muffins). we'll see how it tastes!
Chari
Ooo, these look so yummy and very interesting! I think I may try a few for the family! Found this post through pinterest! Many blessings!
Brenda
thank you!
Natalie
Can I substitue greek yogurt for the applesauce?
Can't wait to try these!!
Thank you!! 🙂
Brenda
I haven't tried it, I think it could work. But if using plain and no added sweeteners you may need to increase your sweetener as the applesauce is naturally sweet.
Karissa
how long are they good for in the freezer?
Brenda
I've never had them last very long we always eat them pretty quick, but I think they would be fine for up to a month in the freezer if wrapped well or in an airtight container.
Morgan
How do you store these aside from freezing them or is freezing the best way to go after theyve cooled? How long are they good for out of the freezer?
Brenda
I've kept them refrigerated for up to a week without problem.
Chloe
Do you think I can omit the flaxseed meal or will it totally kill the recipe??
Brenda
Yes you can omit without problem.
Claudia
Coming from a generation that grew up without microwaves, here is a suggestion for reheating in the oven without drying out rolls or in this case muffins. Place the muffins in a brown paper bag and roll the end to seal the bag. Run the bag with the muffins in it under the water faucet until the bag is wet but not soggy. Place the bag in the oven at about 350 degrees for a few minutes until the bag is mostly dry and the muffins are warm. The water on the bag helps 'steam' the muffins or rolls and allows them to warm up without drying out.
Brenda
Fabulous! Thanks for the tip!
Terry Lane
Thanks Brenda for this recipe. Just made my first batch and this will not be my last batch for sure. I didn't have bananas so worked fine without them. I had some applesauce with sugar I wanted to use up so did and cut back the other sweetner to about 1/4 cup of honey. Again, was trying to clean up a few different types of oatmeal so all they went in just fine:) For my toppings did one of these varieties on a couple for my "sample" batch: chocolate chips (of course), butterscotch chips, walnuts, new Plum-azins and put some blueberries in the last few. I just sampled the walnut one...yummy and not too sweet! I did use the Vietnameze cinnamon I got from Penzeys so extra special flavor!
caiti
These were great! I replaced the Stevia with 1/4 cup Splenda and added 1/4 cup Brown sugar. I ended up with 27 muffins (1/4 cup scoop each). Counting calories (minus toppings) each muffin is 101 calories. Perfect snack! Can I repost (giving you credit, of course) to my blog?
Brenda
Thank you for asking. You can post the recipe with a different name, your own pictures and sharing the changes you made. If you have made no other changes other than simply the sugar I would ask that you not include my directions or ingredients in your post and only include a link back directly to my recipe. Thank you.
L
Thanks for the recipe i did half plain and half with the Trader Joe's Choc Almond and Walnut Trek mix chopped on top. It made 24, i think bc i used skim milk which seems runnier!
erin
found this on pinterest and made them tonight. so good! i changed it only in that i didn't add eggs (allergic), and then added peanut butter to the batter. also used a lot more flax meal, maybe a whole cup (on accident!) and it still worked out perfectly. husband loves them and is already requesting other flavors-- blueberry with walnut, apple cinnamon, maple and brown sugar... looking forward to trying the pumpkin that other people mentioned!
Heather
Do you have to use banana?
Brenda
It adds sweetness and moistness. You can't taste the banana at all. But some who are allergic have tried using pumpkin instead.
Heather
Oh thank you. Banana was the only thing I didn't have. I do however have pumpkin and that might taste good.
Jaime Ann
This recipe is amazing! So delicious!! I'm trying to be more intentional abut eating breakfast and sitting down for breakfast doesn't happen, no matter how hard I try, so something I can eat in the car and make-ahead is perfect! I'm excited to try all the recipe combos I brainstormed while cooking & reading comments!
Topping combos I made tonight:
Strawberry Chocolate Chip
Peach Craisin
Blueberry Craisin
Chocolate chip
More Ideas (thanks to previous posters for some of these):
Peanut Butter Chocolate Chip
Cinnamon Raisin
Cranberry White Chocolate
Coconut Mango
Pumpkin
Apples & Cinnamon
Caramel Apple (Chopped
Double Chocolate (Cocoa Powder & White Chocolate Chips)
Trail Mix (Cranberry, Raisin, Chocolate Chip, Nut, Coconut)
Chocolate Cherry
Tari
PS...
The kitchen smells GREAT every Sunday evening as well!!
Tari
My adult daughter and I have a very "grab and go" schedule in the mornings and these muffins were the perfect answer!!! I have been making them for the past month and now we can't function without them! I add raisins and apples or blueberries as well as almonds (to add a little more protein). They are the perfect breakfast (along with a hard boiled egg) for our crazy morning routines. Thanks for sharing!!
Candy
One of these and a hard boiled egg - great idea! I'm also a grab-n-go morning eater, and already boil up large batches of eggs every now and then so these will go perfectly together! Now if I can just find out from one of you smart bakers how to make this with steel-cut oats instead of regular, I'd be all set! 🙂
Dottie
I love these!! They are so good I eat one as a snack without milk, like a cupcake 😉 I just bought steel oats and have them sitting over night to make and bake in the morning. I'm not sure how they will turn out as I wasn't sure about the conversion. My husband is not an oatmeal eater but tired it because I put chocolate chips on a few to tempt him 😉 thanks for the recipe, I have tryed Splenda, nuts, raisins and blueberrys, plan to try apples next time. Not all at the same time though.
Candy
I would love to hear how yours turn out with the steel-cut oats! I'll be trying it soon, and any help to avoid ruining these would be greatly appreciated! 🙂
Brenda
Be ready tomorrow April 20th for all you steel cut oat lovers!
Candy
This sounds amazing and I want to try it soon, but was wondering if anyone had any ideas how to tweak it if I wanted to use steel cut oats instead of old-fashioned rolled oats. Suggestions??
Erin
Did I miss how long you should bake them?
Lorraine
I'm making them now for a fundraiser. They look soooo good and smell wonderful. I sprayed the muffin cups. (: I make 12 with nuts and 12 with chocolate chip. I used the extra batter in a small dish with both nuts and choc. chips. Thanks for sharing!