Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 67.9
- Total Fat: 1.2 g
- Cholesterol: 13.7 mg
- Sodium: 70.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.6 g
View full nutritional breakdown of Personal Sized Baked Oatmeal with Individual Toppings calories by ingredient
Personal Sized Baked Oatmeal with Individual Toppings
Submitted by: LUCKEGIRL40Introduction
found this recipe on pinterest and decided to give it a try found this recipe on pinterest and decided to give it a tryNumber of Servings: 28
Ingredients
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Ingredients
2 eggs
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups milk (I used skim)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips
Tips
I added 1 tbls chia seeds as well
Directions
Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon 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: I got about 30 small cupcake cup servings
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon 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: I got about 30 small cupcake cup servings
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Incredible!
