Baked Oatmeal To Go
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggs1 teaspoon vanilla extract2 cups applesauce, unsweetened1 banana, mashed6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey5 cups, Old Fashioned rolled oats {Bob’s Red Mill}¼ cup flaxseed meal1 tablespoon ground cinnamon3 teaspoon baking powder1 teaspoon salt2¾ cups milkOptional 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: makes approx 30 cupcakes or 48 squares
Number of Servings: 1
Recipe submitted by SparkPeople user NATALYIAS777.
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: makes approx 30 cupcakes or 48 squares
Number of Servings: 1
Recipe submitted by SparkPeople user NATALYIAS777.
Nutritional Info Amount Per Serving
- Calories: 3,174.7
- Total Fat: 74.5 g
- Cholesterol: 545.0 mg
- Sodium: 4,357.8 mg
- Total Carbs: 560.7 g
- Dietary Fiber: 69.0 g
- Protein: 105.7 g
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