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.
Lyndsay
I would love to make these, wondering if there is a substitute for applesauce? I have son that is allergic to apples. Otherwise these look perfect for my kids.
Brenda
This is a question I've addressed in my Q&A Post: https://www.sugarfreemom.com/recipes/q-a-personal-sized-baked-oatmeal/
Katie
Thank you for this recipe. I've been addicted to these for the past month or two. I just made a double batch tonight. My favorite add ins are butterscotch chips and slivered almonds. Thanks!!!!
april brumm
yay! my hubby loved these with some choc chips on top. let them cool before trying to remove them, they are slinky when really hot out of the oven! i got 24 FULL muffins out of these. don't use paper muffin wrappers though, they get so soggy, you can't hardly get them out without them tearing. i used the 1/2 cup honey in mine. might use stevia next time. very soupy mix but turned out great! not sure why i got so many out of them and you got 18 but oh well! they were good!
Kirstine
I made these and they were SOOOO good! My husband and I had them for breakfast the whole week, very yummy and satisfying! I made a few with raisins and cranberries just on top, not in the batter... and the berries burned 🙁 It looks like you made some with raisins on the top of the muffins... did you do anything to help keep them from drying out and burning? I just ended up picking them off the muffins, the muffins were still perfectly fine!
Brenda
I'm so glad you liked them. My raisins didn't burn. I never tried dried cranberries. Maybe pushing them more into the batter rather than sitting on top would work better for the dried fruit.
Ashley
When I made these, I got 25 servings out of one batch. I was impressed that they kept me full all morning, and I didn't snack once at work 🙂
Melanie
Pureed mango can also easily be used in place of the banana. I would know, thanks to a sad banana allergy.
Brenda
thanks!
Vanessa
Discovered your site and this recipe on Pinterest. Thrilled to come across this recipe! I just made them. Thumbs up! I'll be making them again. I plan on making them as mini-muffins next - great for a snack. Thank you for sharing this recipe.
Chrissy
We need a recap of all the variations. I would like to do this with NO flaxseed and NO banana and NO stevia. Can I JUST eliminate these or do I have make substitutions. If I have to substitute I don't mind using honey/brown sugar or applesause/pumpkin. Can anybody tell me what I should do or how I should make this then? THANK YOU!
Brenda
Just made some additions to notes above for you.
Chrissy
Where might find these additions to the notes?
Brenda
right above in the post under "additional notes'
Chrissy
Thanks, I am still surprised you say to substitute something for the banana when a lot of people have said they omitted it. I am going to try it with the extra applesauce first. I agree that the canned pumpkin wouldn't be sweet enough. Finally going to make these today! I need a healthy breakfast for on the go.
Nauzley
Someone may have already asked this and if so I apologize for the additional question. Is the flax seed meal necessary to the recipe or is just a way to get additional fiber? Or perhaps both? Thanks!!
Brenda
Its not necessary, I like to throw it in many of my recipes. It would be fine to eliminate. 🙂
Rosanna Van Etten
I see that it says on the top of the page that no one can pin your stuff on Pinterest, but I never would have found your wonderful blog with the recipes that I really need for my child. I'm trying the oatmeal muffins tonight - thank you - RosannaVan
Brenda
I don't have that written anywhere on my page, where are you reading that?
Brenda
I just clarified it. I've had too many other bloggers copying my entire recipe, directions and pictures for their own blog.
Karli
I made these last week and they were perfect for breakfast every morning! I sprayed the muffin liners with non stick but I still found that almost an entire layer stuck to the paper. Is this normal? Or is there another fix I can try?
Brenda
You could try using a silicone muffin pan instead. I have and didn't use liners and they popped right out. Ours usually stick a little but not as much as you are saying.
vernice
I absolutely love this idea. Thanks so much for sharing!!!
(and thanks to Pinterest for introducing me to your blog)
Sherry
I made these this past weekend, and what a hit in my household!! I have kids who DON'T like oatmeal, and they had no idea that was what they were eating. We just told them they were eating muffins, or cupcakes as my daughter called them!! Really good warmed up, with a bit of milk, and 1/2 tsp of brown sugar on top!!! YUM!!!
I also used quick oats, cause I did not have rolled oats, and they turned out fine. I think I cooked them for an extra 10 mins but they were done!! Not mushy at all. I also got 24 out of the recipe that you posted. But instead of Stevia, I used brown sugar. Used 1/4c per serving to dish out.
Will be making these again this week. Easy snacks, inbetween meals.
Brenda
I'm glad to know quick oats worked as well, thanks for sharing! That's why I made them since my oldest picky child HATES anything that resembles oatmeal in a bowl LOL!
Dionne
I've made these a few times now and we love them. Always looking for a quick but healthy breakfast to eat on the way out the door! I've played around a bit with honey and stevia and toppings and they have ALL turned out great. Made a batch for my ECFE group and then had to pass your blog on to all of those moms as they were so impressed too! I think next time I make them I may add some protein powder (or maybe more eggs) just to round them out even more with a bigger protein punch. If I do it I'll come back and post to let you know how they came out!
Thanks for the great idea and I think I am going to make your original baked oatmeal for an upcoming family gathering!
Brenda
I'm so glad everyone enjoyed them, thanks for sharing!
Jenny
Any idea what the sodium, cholesterol, or sugar counts are per serving?
Brenda
I edited the nutrition info to update that information for you.
Jenny
Thank you!!
Molly
Finally got around to making these, and they are YUM!! And I actually got 18, just like you- I used big, heaping 1/4 cup scoops- plus maybe enough batter for one more. Thanks!!
Brenda
THANK YOU for sharing how many you got, I appreciate the support!
stef
so i'm a person who gets up and goes to the gym early in the morning before work, and i was wondering if you get full enough off of one of these to last through a workout instead of having to get up earlier to make a bowl of oatmeal?
Brenda
Yes, one is very filling for most people and plenty before a workout.
nance hamilton
This is the best!!! Thank you so much for sharing it with us.
I'm having a breakfast with several friends and I will add these to the menu.
Anna
When I made these, my batter was really thick. Should I just add more milk? I used Bob's Red Mill Old Fashioned Rolled Oats, which are kinda large, and I followed the recipe so I don't know why mine is so thick and not runny. Any suggestions?
Brenda
I think they will be fine. How thick? Difficult to stir thick? or Pudding like? You could add 1/4 cup more milk if you're worried. Often people have complained that they were in fact too moist because they were expecting it to be like a muffin. It is definitely not the texture of a muffin.
Anna
Thick to stir. I'll try adding another 1/4 cup of milk and see! Thanks so much for replying! Your recipes are amazing!
Brenda
Thank you and you're welcome. You could also add an additional 1/2 cup applesauce too.
Eunice
This looks delicious. Does this come out chewy or soft? My husband has braces and he can't eat chewy food. Thank you!!!!
Brenda
Mine never come out chewy. Always soft and moist.:)
Betsey
is there any info on the number of weight watcher points per serving?
Brenda
Right under nutrition info....3P+
Rachelle
These are scrumptious! I reviewed them on my blog: http://ohigotthis.blogspot.com/2012/04/personal-sized-baked-oatmeal-keeper-or.html
Thank you so much for sharing and I admire your health consciousness.
Brenda
I just checked it out and I loved it, thank you!
Claire Hughes
Hi!!! I have NEVER commented on a blog before so here goes!!! These look AWESOME!!! My kids LOVE oatmeal (or porridge, as we call it over here in sunny Scotland!!) but my oldest son (5) takes a really long time to wake up properly in the morning so it's often difficult to get him to eat anything!!! When I showed him this recipe his eyes lit up and he said 'It's like getting cake for breakfast!!' I'm going to make them today with raisins as both my boys love them!! Thanks so much for this recipe, we're trying to bring them up as healthy as they can be but I would never have even thought of this!!
Thanks again 🙂
Brenda
That is awesome! How cute is your 5 year old! Cake for breakfast is pretty accurate! Thanks for sharing!
Nicole
How long will these stay good in the freezer?
Thanks!
Brenda
at least up to a month, never had them even last that long but I think they would be fine if not even a bit longer if packaged well in an airtight container.
Tamlynn
So yummy! I used chia seeds instead of flax, a little extra applesauce because I didn't have bananas, and 1/2 c honey. Topped some with choc chips, and the rest mixed in chopped almonds and dried apricot pieces. I got 24 very full muffins. Kids and I are devouring them warm. Thanks for the versatile recipe.