Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free and Di
Try this Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free and Di recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 2 cups applesauce unsweetened
- 1/2 cup or 1 banana mashed
- 6 packets of sweetleaf stevia or 1 1/2 teaspoons stevia powd
- 5 cups, old fashioned rolled oats { i used bob's red mill}
- 2 tablespoons flaxseed meal*
- 2 1/4 cups milk (i used 1%)
- optional toppings: raisins walnuts, chocolate chips
- Carbohydrate 1.74411814753392 g
- Cholesterol 1.0888888877843 mg
- Fat 0.245469629397521 g
- Fiber 0.231081475336176 g
- Protein 0.91917111023214 g
- Saturated Fat 0.150779073925778 g
- Serving Size 1 1 Serving (28g)
- Sodium 28.6912962673887 mg
- Sugar 1.51303667219774 g
- Trans Fat 0.0150248518445332 g
- Calories 14 calories
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.
