Personalized Pumpkin Baked Oatmeal Cups: Gluten Free & Diabetic Friendly
Diabetic Friendly, Gluten Free Personalized Pumpkin Baked Oatmeal Cups
Pumpkin baked oatmeal baked in portion perfect sizes with your own personal topping! Doesn’t get much better!! Perfect for a healthy on the go breakfast or snack and way better than grabbing a store bought oatmeal or granola bar full of preservatives.
If you are a follower of my blog then you know this isn’t the first recipe I’ve made personalized for a family with different tastes. Way back in February, I posted my Personal Sized Baked Oatmeal with Individual Toppings. That recipe has been very popular on Pinterest and many variations have come from it which I linked below for your convenience. This is the first though with an adaption eliminating the applesauce in the original recipe and completely replacing it with pumpkin. It is just as moist as any other baked oatmeal with a gentle pumpkin flavor. In fact if your children don’t like pumpkin and you eliminate the pumpkin spice in the recipe they probably wouldn’t notice the pumpkin in there anyway. Let then pick their toppings and they will eat it I tell you!
Let them cool a bit before removing form the cupcake liners. Silicone liners seem to work the best for me rather than paper, but once refrigerated overnight they don’t seem to stick to the liners as much. 🙂
Feel free to add your favorite toppings. You can also insert the topping choice into the batter as well. If you don’t have stevia you can use honey, about 1/2 cup will only make this slightly sweet but with a topping like chocolate chips that’s all you really need.
- 1 egg
- 1 ripe banana, mashed
- 2 cups or 1 (15 ounce) can of pureed pumpkin
- 1 1/2 cups milk, I used 1%
- 1 teaspoon vanilla extract
- 3 cups gluten free rolled oats
- 1/4 cup flaxseed meal
- 2 teaspoons gluten free baking powder
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 8 packets[url href=”https://iherb.com/p/38959?rcode=yaj035″ target=”_blank”] powdered stevia[/url]
- optional toppings: chocolate chips, raisins, chopped pecans, pepitas, sunflower seeds
- Preheat your oven to 350 degrees.
- Spray cupcake liners with nonstick cooking spray.
- Mix the first 5 ingredients together in a bowl.
- In a separate bowl mix together the rest of the ingredients except the optional toppings.
- Combine the wet ingredients with the dry.
- Fill muffin cups 3/4 of the way and add optional toppings if desired. Bake for 30 minutes until a toothpick in center comes out clean.
- Let cool for about 15 minutes before removing from liners.
- Enjoy or keep refrigerated for up to a week.
- To see an adaption to this recipe check out: Individual Chocolate Baked Oatmeal: Gluten & Dairy Free!.
- To Freeze, store in an airtight container. Defrost overnight in refrigerator. Warm in microwave 45-60 seconds.
Other Personalized Oatmeal Recipes you might like:
- Personal Sized Baked Oatmeal with Individual Toppings
- Personal Sized Low Fat Protein Baked Oatmeal
- Personalized Baked Steel Cut Oat Cups
- PB & J Steel Cut Oat Cups
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.
made these this morning and used NO sugar at all and i think they came out great, even my 3 year old asked for seconds. i modified with the following: 1/3c applesauce, 2Tchia, 1/3c craisins, 1/4 walnuts, 1/2can pumpkin, 2 scoops protein powder, 1c almond milk
I made these this am and they were delicious. 🙂 I forgot to add the sugar because it was listed in packets which I don’t use, and I forgot to try to figure it out before I made them. Could you tell me what measurement 8 packets equals? Thanks for a great recipe.
Hi! How would the recipe change if I only have 2 cups of gluten free steel cut oatmeal?
What can I use instead of banana? I’m allergic to bananas and I’d hate to pass up such a great recipe. Thanks.
Hi, I was wondering if it’s possible to swap the milk for water?
Yes I’m sure you could.
Thank you! I really love this recipe. During a recent brownie craving I tried replacing pumpkin with applesauce and replaced pumpkin pie spice with 1/3 cocoa powder. They were good, but banana was the strongest flavor. Have you ever experimented with a chocolate version of baked oatmeal? Thanks again.
I am going to make these tonight~ Is it 1 cup cake equals a serving? Thanks so much! Darci
yes
I used 1/2 cup unsweetened applesauce instead of the banana (I didn’t have any ripe bananas on hand), no sweetener of any kind (didn’t want added sugar or any sugar substitute), and substituted one heaping tablespoon of chia gel instead of using an egg. I didn’t have pumpkin spice so 1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp ground cloves. I also added some pecans to the top to bake. They were delicious! Thanks for the initial recipe.
Could I use soy milk or other? And what about coconut oil instead of stevia?
You could use any milk of choice but subbing coconut oil instead of stevia is not going to work. You can replace stevia with honey instead.
These look good! I’m not a fan of banana…could I leave it out?
You could or sub it with applesauce of more pumpkin. You may need to increase sweetener as the banana is sweet.
Could you mix the toppings in the batter and bake? What amounts would you recommend? I’m thinking chocolate chips and walnuts. Yum.
Also would you need to adjust any of the other ingredients?
Yes you could mix toppings into batter, nothing would need to change unless you were using fresh or frozen fruit then you may need to bake them longer.
I am new to Stevia. I have the packets for coffee (each is equivalent to sweetness of 2tsp sugar it says). These muffins were surprisingly not sweet (and I usually cut the sugar by 1/4 to 1/2 when using most recipes). Am I using the wrong packets?
Love the recipe though – Kids don’t mind too much. We have used your other recipe often. I like using the silicone muffin cups for these.
Hi Meg, the link for the packets I use is above in the ingredients, just click that link. My hubby thinks they are not super sweet either but the first time I made them I used only 6 packets. How much stevia did you use then?
I’m not sure if mine are the same as yours. I just bought my grocery store brand of Stevia packets. The ingredient list is different, but I think it’s basically the same thing. Any idea of the amt of sugar you would substitute for the same recipe?
Thanks – This is a big hit in my house. I put 3 chocolate chips on top of each one. We have been eating them all morning.
Well if you want it sweeter you would probably need a cup or 3/4 of a cup for this recipe. Slightly sweet would be 1/2 cup.
Thanks – I was using the equivalent of 16 tsp. sugar. I think I’ll do 1/3-1/2 cup sugar next time.
I tried these this morning. Very good. Although I DID forget the pumpkin pie spice till I already had them in the muffin pan! (Too many interruptions today) But, I sprinkled some on top and they were still fine. I used my stone muffin pan and just added about 2 mins and they came out well. I also used 1/4 cup maple syrup b/c I didn’t have stevia packets. I wasn’t sure how to adjust the amount , so I just guessed. Any suggestions on substituting maple syrup? Thanks for the recipe! Kids liked them, just thought they were a bit dense, so I may have to work on adjusting how I cook them a bit. 🙂 I loved them!
What could I use as a sweetener instead of Stevia? I don’t eat/use any kind of sugar, or substitute sweetener? Maybe unsweetened applesauce?
If you use applesauce, possibly a 1/2 cup, I would decrease the pumpkin by 1/2 cup or they will be too wet and moist.
Puréed dates are a natural sweetener. I made a homemade coconut creamer recipe with puréed dates and it was delist. If I remember correctly, use equal parts pitted dates and hot water and purée until smooth.
You can also use Honey!
These are yummy!! Taking along on a trip!
Took along on a mini-vacation & my hubby LOVED them & so did I! He said they were filling (he ate 2 @ a time) I made some plain & some with raisins. Definitely a keeper!
I made these yesterday, but I used 5 egg whites (what I needed to use up) and subbed 1/2 cup of the milk for heavy cream. I also used only 4 packets of stevia. We Loved them! I put walnuts and chocolate chips on the top. Perfect! Thank you for all of your yummy recipes! My kiddos love your baked oatmeal recipes, and it’s a great way to take the pressure off of breakfast in the morning. Have a great day!
These sound good! I need to get some canned pumpkin.
Do you have suggestions for making these as one big batch inside of an 8×8 or 9×13 glass cooking pan? I’m assuming probably just increase the total time in the oven?
Hi Emily, I looked back at my very first baked oatmeal on my blog which was in a 9 by 13 dish, here’s the link so you can check out temp and time to cook. https://www.sugarfreemom.com/recipes/baked-oatmeal/ But it has quite a lot more of ingredients and twice the oats so you might be better off putting it in an 8 by 8 dish.
I have spritzed the cupcake liners with canola from my Misto and they don’t stick. It works well for anything that doesn’t have much oil in the recipe. We love the 1st recipe you posted and I’ve shared with many friends. I can’t wait to add pumpkin – YUM!
Thanks so much for letting me know and for sharing my recipe!
What about liquid stevia instead of powder? Only 3 pkgs…grocery run tomorrow…
may take quite a few teaspoons, if I were to guess for slight sweetness you would need at least 5-6 teaspoons.
Thanks…I will give it a try
Can i use a substitute for flaxseed meal? What would you recommend?
almond meal, wheat germ, oat bran
I’m guessing 2 egg whites and almond milk would work too? Might have to add some protein powder in that for more protein. These sound yummy and I’m so ready for pumpkin. Thanks.
sure I think that would work fine.