Q & A : Personal Sized Baked Oatmeal
This little recipe of mine has gained HUGE popularity all over the web and for good reason! It’s personalized! It’s portioned! It’s portable! With all the variety, I knew it would be a favorite not only for my family but others as well with picky eaters.
But because of this very variety and personal tastes, many questions,variations and substitutions has been inquired. So this page is dedicated to those very questions!
Just as an FYI: I have NOT made my recipe with certain substitutions, but I have for some ingredients and therefore I will specify which ones. Making substitutions alter my original recipe and so make them at your own risk.
1. Can I eliminate the flaxseed meal? Yes you can and it should not effect the recipe as a whole. I have not made it without flax seed. Is it safe to cook with flaxseed? YES! Here is an article to back that up:https://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/.
2. What can I use to substitute the flaxseed meal? Oat bran or chia seeds would work.
3. I don’t have banana, can I eliminate it? No I would not suggest eliminating the banana as it is what adds natural sweetness and moistness to the recipe. One reader DID make it without banana with no replacement and said they came out fine.
4. I have a banana allergy, what can I substitute in place of banana? Readers have made the following suggestions allow I have NOT made any of these substitutions.
- pureed sweet potatoes or yams
- pureed mango
- pumpkin
5. Can I use egg whites instead of a whole egg? I haven’t tried but I think it you would need at least two whites to equal one whole.
6.. I have an egg allergy, what can I substitute? Here are some reader comments on this:
- We replace eggs with 1 tablespoon flax meal and 3 tablespoons warm water combine the two when a paste forms add it he recipe.
- When I was vegan I used Energ Egg replacer to substitute for eggs in recipes. It’s a powder that you mix with water. You can find it at natural food stores and in the baking aisle of some grocery stores.
- You can also make egg substitute from chia seeds. Combine one tablespoon of chia seeds and a quarter cup of water.
- You can replace egg in most recipes that call for 2 or less with 2tsp baking powder and 2tbsp milk. If the recipe calls for baking powder already reduce to 1 1/2tsp baking powder, milk stays the same.
- You can replace eggs with mashed bananas when baking. Each egg is about 1/4 cup to let you know how much mashed banana you would need.
- When I was vegan, we replaced eggs in baked goods with 1 T soy flour and 2 T water. Subbing some of the flour in breads and cakes with soy makes them stay fresher longer, too. Plus, higher protein, lower in carbs!
- For those with food allergies, they can place 1 Tbsp. of flaxseed meal in 1 Tbsp. water for each egg as an alternative
7. I don’t have stevia, can I use honey? Yes, I have used a 1/2 cup without problem in the recipe.
8. Can I use maple syrup in place of the stevia? I have not made this substitute, but since I have used 1/2 cup of honey in the recipe I think 1/2 cup of maple syrup would work fine.
9. Can I use brown sugar in place of stevia and how much? I have not tried it, but readers have commented that 3/4 cup of brown sugar worked great in the recipe.
10. Do you think one could make this with quick oats instead of old-fashioned? Yes but they may be more mushy.
11. I’m allergic to apples so what could I use to replace it? I would suggest more banana or another fruit puree, I have not tried it.
- Another reader replaced applesauce with plain Greek yogurt and it came out great.
- Another reader used 1/2 cup brown rice flour.
- Someone else used canned cranberry sauce and loved how they came out.
12. How can I reheat these if I don’t have a microwave? Here’s a response from a reader:
- 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.
13. Can I use soy, almond or rice milk in place of the 1%? Yes, although I have not made the substitute I would think it would work just fine.
14. Can I use water in place of the milk to lower the calories? I have not tried it so can’t comment on taste. I am sure it would work fine but would it be as good? I don’t think so.
15. Can I replace the rolled oats with steel cut oats? I have made it with quick steel cut oats from Trader Joe’s. Here is the recipe: Personalized Baked Steel Cut Oat Cups.
16. Why did I get WAY more than 18 muffins? Honesty, I have no idea! There have been many people who have gotten the SAME amount as me and there have been many who have gotten 24-36. It may be dependent on the substitutions you make, whether you used a liquid sweetener instead of stevia, whether you added fruit to the batter or not, whether you used plastic stacking measuring cups or a glass Pyrex measuring cup.
BUT REALLY??? Does it matter??? If you got more isn’t that GOOD? Freeze whatever extra you won’t be using within the coming week and be happy you have some to pull out on those crazy mornings. 🙂
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.
Can I make this without the applesauce? Any suggestions for substitution?
not sure, maybe try another banana it the place of applesauce. It adds moistness and sweetness so I wouldn’t eliminate it.
These sound delightful! I am gonna get the kids (5,4,3 yr olds) involved in our healthy breakfast project tomorrow afternoon, and knock these out! We have 1/2 bushel of apples to use up, so most will be apple-cinnamon, but i’m sure some will be topped with chocolate! Glad I found your site today after two weeks on WW+.
I have coeliac disease which means no gluten – you have indicated that these are gluten free – I am sorry but oats are not gluten free. The scientific / medical world has not been able to establish that people with coeliac disease can eat oats.
She stated that ppl who need to eat gluten-free should look for oats and baking powder that are certified GF.
I’m not big on regular oatmeal because of the mushy consistency. I am loving these muffins. I found the recipe on Pinterest and made them yesterday. I added chocolate chips to about half because I’m a chocoholic (and completely okay with that). Soooo delicious!!!!!!! I have to say that while they were cooling on the counter, my 4 year old American Staffordshire Terrier helped himself to 5 in the matter of 1.5 minutes. He gives them 4 paws up. Good thing the chocolate chips ones were in the back. 🙂 Everything in your recipe is completely safe for dogs too. Thank you for a wonderful, super easy recipe!! I will be making them on a regular basis … and cooling them on the back of the counter lol!!
cute dog! He knows what’s good!! Thanks for sharing!
Hi – Let me start by saying, I am the least cooking/baking savvy person on earth… I made the soaked steel cut oats version of this two nights ago and they turned out really well taste-wise, but they are very soft/wet inside (I cooked them for 47 minutes). I am currently breastfeeding and oats have done wonders for my supply, so I was looking for lots of unique ways to incorporate oats into my diet throughout the day with other nutritional elements as well (adding peanut butter for protein, sweet potatoes for vitamin A, etc.). That said, I did not put them in the freezer because I figured I’d be eating 2-3 per day, so I just put them in a covered cupcake tray on my counter. I’m wondering if there would be issues with the almond milk potentially not being cooked enough and then not being refrigerated/frozen that could make me sick? If so, do you think I’ll have to waste the whole batch and remake a new one and freeze right away? Or if I stick the remaining ones that were cooked 36 hours ago in the freezer, should I be safe?
FWIW – I used almond milk for the milk, replaced eggs with flaxseed and used honey instead of Stevia. All of my toppings in this batch should be fine without refrigeration.
Even if you were not freezing them they should have been placed in the refrigerator. Anytime you make a baked oatmeal recipe it is moister than a muffin and so maybe the soaked steel cut you used needed to be drained if you used more water than covered the oats. That said I would not take a chance since they were on the counter, but you could always call your lactation consultant or doctor.
Brenda: There are so many people who are getting different yields of this recipe, I was wondering if you live at a high altitude location (less populated than rest of US) ? Just a thought, this is really an unusual problem for all the retestings you’ve done, so I thought it may be due to something not commonly considered when writing a recipe for others.
I just wanted to say thanks for the great recipe. I made them today & they were a hit. So many ideas for this. Definitely will be making them on a weekly basis.
Thanks! So glad you and family enjoy them!
I have made these Dairy Free by using Rice Milk and they turned out great. I also made them without the banana and just added the equivalent of additional applesauce. Great recipe, thanks!
Do you think I could add protein powder to the recipe? If so any suggestions?
I have made it with protein powder and shared all the adaptions I’ve tried on the original recipe post itself at the bottom of the page. Here’s the link to that one: https://www.sugarfreemom.com/recipes/personal-sized-low-fat-protein-baked-oatmeal-no-added-sugar-cholestrol-free/
Thanks! I just made them. I must have done it wrong or mad them too small because I got a lot more then 18 lol but it was SOOO good! Worked out well because I can only eat about 2oz of food at a time. Thank you! Any suggestions on not how to make them not stick to the papers?
Can I use Splenda packets instead of the Stevia?
Splenda is a one to one ration to sugar not to stevia so you would probably need at least a 1/2 cup of splenda.
In place of egg, I often use 1/4 cup pureed pumpkin = 1 egg. I also use the chia and flax, but if I am running low, I’ll pop in the pumpkin and it’s wonderful.
I have the liquid stevia drops. Can I use that in place of the powdered stevia?
You should use at least 1 teaspoon.
Is it ok to use agave instead, and is it gunna be the same amount as the stevia?
I don’t use agave.
Can Splenda be used in place of Stevia? If so, how much should I use?
Yes you could use it. 1/2 cup.
What do you suggest changing for high altitude?
I live at a high altitude and made them as directed and they turned out fine. I don’t think any changes are needed.
Thanks for sharing Brittny!!
Mine smell, look, taste great…Only problem is they are sticking to the liners. By the time I get the liners off, half of the oatmeal is gone. Any advice?
Silicone liners work better than paper, may need to spray them more before pouring in batter.
I found the same thing, but when I let them cool some more I didn’t have the same problem. I’m guessing that maybe you haven’t allowed them to fully cool and detach themselves from the liners.
Instead of using a banana or a fruit puree to sweeten it, I think I will try using regular sweetened cinnamon applesauce!
turned out super yummy!
A bit off-topic, but after reading through the comments from the original recipe, I need to tell you: my goodness, you must be one of the most patient people on earth as well as a great cook!
I made these and loved them! I halved the recipe and got 12 (I made them a little small on purpose, as I am an “all day grazer” and prefer small portions) but if I’d filled them the way you directed I think it would have been exact. I used 3/4 cup sucanat instead of stevia/honey. I used extra because I didn’t have applesauce on hand and used my homemade plain full-fat Greek yogurt instead, and the sucanat isn’t as powerfully sweet as brown sugar. Also left out the flaxseed meal. Turned out great!
I pushed some fresh wild blackberries down into the batter of a few of them, right before popping them in the oven, and that was great! Kinda turned into a nice tangy-sweet filling. I ate a few of the others with some natural apple butter, and that was also really good! (Next time, I might try leaving out the sucanat and using apple butter instead of applesauce! I bet it will be awesome!)
THANK YOU for the kind words, I appreciate it! I’m glad you loved them!
I want to try making these for my kids breakfast…but wanted to know are they soft like muffins or crunchy like granola bars? Thanks
They are more soft and not crunchy.
Just made these and they were great, I used agave nectar due to no stevia and added walnuts and dried cherries! Thank you for this recipe, I will be making for go to breakfasts regularly, now! I, too, got 24….yay! I assume it is due to the nectar and mixing a TON of walnuts and cherries in….next I plan to try dried blueberries!!!
How much agave nectar did you use? I’ve got some that I hardly use because I find it difficult to convert to the right amount.
I used almond milk (in the same quantity listed in the recipe) and they turned out great. My favorite topping thus far has been dried cherries! These are a staple in our house now!
LOVE dried cherries too!
I LOVE these!!! I made them this weekend and it has been the solution to my breakfast struggle with trying to run and eat breakfast before work. My daughter loves them too with dark chocolate chips! I wrote about it on my blog here: http://littlefancynancy.blogspot.com/2012/05/wiawbreakfast-time.html
I Love it! You did a great job!! Thank you!
I just made a batch for the teacher’s at my son’s school. I used strawberry preserves inside and chocolate chips on the top. I know it isn’t sugar free, but they taste really good. This was my 4th or 5th batch and I consistently get 24 using honey instead of stevia. My 4 year old loves to help make them.
Love this recipe!! I used milk the first time I made the recipe, but I substituted with Almond Milk the second time and they came out just as good!! I also combined, pecans, raisins and choc chips for the topping the second time and they were favored. What’s great about this recipe is that you can easily change the toppings to suit the individual preferences of you or your family.
I would love to make these, but I found out I am allergic to oats!! Do you know of something else to replace the oats? Thank you!!!
Maybe quinoa? But baking time and milk amount would change. I may have to try it with quinoa and let you know!
Did you end up trying them with quinoa? Curious how they turned out!
I have not.
Thanks for this! I made these for the first time last weekend and I love them. I don’t like bananas so I used more applesauce and I used almond milk … They were super tasty. It has been great having a healthy breakfast every morning that my husband and I can just grab and go!