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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 1/4 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 1/3 cup each. Where as using the silicone, only 1/4 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:

*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 3/4 cup reduced to 2 1/4 cup. Also please note I changed the 1 banana to 1/2 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 1/4 cup to 2tbsp. With this change and without using paper liners or silicone liners, I sprayed muffin cups and poured 1/3 cup measure into each and filled 18.

Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly Recipe Type : Breakfast Author: Brenda Bennett | Sugar-Free Mom Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 18 Ingredients 2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

1/2 cup or 1 banana, mashed

6 packets of Sweetleaf Stevia or 1 1/2 teaspoons[url href=”http://www.iherb.com/p/5270?rcode=yaj035″ target=”_blank”] stevia powder[/url] or use 1/2 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 1/4 cups milk (I used 1%)

Optional toppings: raisins, walnuts, chocolate chips Instructions 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. Serving size: 1 Calories: 144 Fat: 3g Saturated fat: .6g Carbohydrates: 22.9g Sugar: 2.7g Sodium: 154mg Fiber: 3.3g Protein: 6g Cholesterol: 21mg Notes * Whole Flax seeds may be used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. [url href=”http://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/” target=”_blank”]http://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/[/url] 3.2.2499

**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!

