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    Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic…

    40 mins to make • Serves 18

    Produce

    1/2 cup Or 1 banana

    Refrigerated

    2 Eggs

    Breakfast Foods

    5 cups Rolled oats, Old Fashioned

    Canned Goods

    2 cups Applesauce, unsweetened

    Baking & Spices

    3 tsp Baking powder
    1 tbsp Cinnamon, ground
    2 tbsp Flaxseed meal
    1 tsp Salt
    1 tsp Vanilla extract

    Dairy

    2 1/4 cups Milk

    Other

    6 packets Of sweetleaf stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
    • Susan McKenzie

      Baked oatmeal granolabars

    • Christi Crane

      Baked oatmeal cups to go- Gluten free and diabetic friendly. A recipe that I can certainly experiment with!

    • Ashley Jones

      I love this recipe. I add cranberries all through the batter though to keep. I find it helps it not be so soggy in the middle when you crack it open :) Personalized Baked Oatmeal muffins - gluten free and diabetic friendly!

    • Mercedes Mini

      Baked Oatmeal- Personalize each one for each family member. Freeze extras for future use. Quick and HEALTHY breakfast muffin or granola bar replacement. Gluten Free.

    • Elizabeth Dipprey

      Baked Oatmeal to go: Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! I have to make these! Ingredients 2 eggs 1 teaspoon vanilla extract 2 cups applesauce, unsweetened 1 banana, mashed 6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey 5 cups, Old Fashioned rolled oats {Bob’s Red Mill} ¼ cup flaxseed meal 1 tablespoon ground cinnamon 3 teaspoon baking powder 1 teaspoon salt 2¾ cups milk 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. Nutrition Info (without toppings) Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g* **Gluten Free & Diabetic Friendly** Recipe Source: SugarFreeMom.com

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