Personalized Baked Steel Cut Oat Cups will make everyone in the family happy!
Yes I know what your thinking.......This looks so very similar to my most popular recipe, Personal Sized Baked Oatmeal with Individual Toppings all over Pinterest, BUT there are some simple changes I made from the original per reader requests. 🙂
So here are the differences:
- Steel cut oats versus rolled oats
- chia seeds versus flaxseed
- reduction of amounts used overall
- Layered batter/filling effect versus just topping
Moral of the story.....It is really just personal preference of whichever you like better. I had many requests to work my original recipe with steel cut oats and also to use chia seeds so this is what I came up with.
I love both!
But just an FYI: The texture of these will NEVER be the consistency of making steel cut oats on the stove or in the crock pot. They will have a chewy texture, but it doesn't mean they are undercooked, that is the way baking them like this will make them. I eat them warm in a bowl with a fork.
This is the middle, the filling part. Can you see that very special one I made just for me, bottom, second from left? Oh yes, you ARE guessing correctly.
Covered here with more batter and desired toppings.
After placing filling into cupcake liners, cover only a few at a time with batter so you don't forget what you placed inside. Ha Ha, 'cause I ALMOST did forget! Especially NOT good if you have children allergic to certain ingredients!
My filling/topping ingredients:
- blueberries/shredded unsweetened coconut
- raspberry/chocolate chip
- dried unsweetened cherries/granola
- sunflower seeds
- mango
- all natural peanut butter,no sugar added/ unsweetened, all-natural jam (pic below)
Oh yes, PB&J Baked Oatmeal is fantastic, unfortunately I only made one for myself to try it. AND.I.WILL.MAKE.IT.AGAIN.
But the hubby thought it sounded gross and I'd like to know your thoughts.
Gross or YUM?
How can you not want to eat THAT for breakfast or a snack, I mean really 🙂
Here's the nutrition info for the PB&J Baked Steel Cut Oat cups if you are interested in making them.
Additional Notes:
I expected to make only about 12 since I had reduced the amount of oats from my original personal sized baked oatmeal which uses rolled oats, but I got 16 instead. I probably could have filled them more then I did and got less, but it is what it is ...... I'm fine with more anyway. Hope you won't mind either!
So I'd love to hear from you if you've made my original recipe using rolled oats and also if you try this recipe which you prefer, let me know!
Don't forget....... Gross or Yum to the PB&J idea?
Can't find the QUICK steel cut oats? You can use regular and soak them, here's the recipe: Individual Steel Cut Oat Cups [Pre-soaked, No Sugar]
Nutrition Info {plain, no filling or topping}
- 1 banana, mashed
- ½ cup applesauce, unsweetened
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups milk ( I used 1%)
- 1 teaspoon ground cinnamon
- 2 ½ cups [QUICK ]steel cut oats ( I used Trader Joe's Brand, do not need to soak)
- 1 tablespoon chia seeds
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon [url href="www.iherb.com/p/5270?rcode=yaj035" target="_blank"]stevia powder[/url] or use ½ cup honey
- Preheat oven to 350 degrees.
- In a large bowl mix together, oats, chia seeds, cinnamon, salt, baking powder, stevia.
- In another bowl mix together banana, applesauce, egg, vanilla, and milk. If you are using honey instead of stevia, add it to the wet ingredients now.
- Pour the wet ingredients into the dry and mix to combine.
- Spray cupcake liners with cooking spray.
- Place 1 tablespoon of batter into liners, add desired filling ingredients, pour more batter, top with desired toppings.
- Bake for 30 minutes until a toothpick in center comes out clean.
![Individual Steel Cut Oat Cups [Pre-soaked, No Sugar]](https://www.sugarfreemom.com/wp-content/uploads/2012/05/soakedoatcups1-320x320.jpg "Individual Steel Cut Oat Cups [Pre-soaked, No Sugar]")
Alisha
Yes we freeze them all the time!
Stacy
These are devine! I veganized mine by using flax & water in place of egg. One of these, one quinoa & diced veggie muffin, one piece of fruit and I'm out the door with a complete breakfast in hand in 30 seconds. Thanks for the recipe!
Mindy
Can you substitute almond milk for 1%? Also, can you use greek yogurt instead of the smashed banana?? I'm going to try this recipe - I need a fast, healthy breakfast and this might be it!!
Brenda
You can sub almond milk for the 1%. Not sure about the banan sub as I haven't tried it but it might work fine. let me know!
Lexxi Warda
Is there something you can replace the applesauce with? I have seen it being used in many recipes and I am allergic to apples. Thank you!
Robin Nickles
Oh, one more tip. If you decide to make this into bread like I did, oil your bread pan generously with coconut oil or butter. I used a glass loaf pan. I'm guessing tin might need a longer cook time. Mine was really moist in the middle but made the most incredible thick sliced "toast" when I ran it under the broiler in slices in the evening. For the chocolate drizzle, you can just throw semi-sweet chocolate chips in a microwave safe cup and microwave for about 1-2 minutes, or until liquid, stirring and checking a few times. You want to make sure the cup is completely dry as any water will make the chocolate seaze. Voila! Dessert in a heartbeat! I can't tell you how excited I am about this. My poor gluten-free soccer playing teenager is wasting away to nothing and now we finally have a breakfast alternative to greek yogurt and gluten free granola!
Barb
Hi Robin, would love to have the exact amts for your improvised muffins into loaf bread recipe. Thanks
Robin Nickles
So I didn't have everything on hand so I improvised and made the most DIVINE bread! I thought I'd share in case you're interested in giving it a shot. I didn't have old fashioned oats, only steel cut "Coach's Oats" from Costco. I wasn't sure on the texture so I ran them through my food processor for an eternity until they were a flour consistency. I was also missing applesauce but you inpired me with your peanut butter idea so I added a 1/2 c. of all natural peanut butter instead and doubled up on the banana. I used really ripe ones to up the sweetness. Other than that I skipped the cinnamon and used vanilla unsweetened almond milk instead, and only had about 1/8 c. of honey on hand but figured the banana compensated. Finally, I didn't have baking powder so I threw in a handful of "Pamela's baking and pancake mix" as I knew it had some in it. I kind of winged it a bit on the oats and almond milk until I got the right consistency and then threw it all in a loaf pan at 350 for 40 minutes. It was OUT OF THIS WORLD!! Last night for dessert, I cut some really thick slices and ran them under the broiler for just a second until they were crispy on top and then put a dab of butter and a drizzle of melted semi-sweet chocolate chips on each slice. The kids are begging me to make it again. We inhaled it in about 10 minutes which is really saying something for my ultimately picky, wildly diversified as far as taste, gluten-free family! I'm trying a hybrid pumpkin/applesauce version tonight with the stuff I have on hand again. I love the idea of having loaves I can just run under the broiler for an instant breakfast for the munchkins.
Amy
After making do I refrigerate the rest or can they stay out on the counter in an air tight container?
Brenda
I would refrigerate.
Laura
Yum to every variant of the recipie, including the PB; thanks for posting! 🙂
Cindy
Yum to the PBJ one!
Heather
Do these freeze well? Looking for something I can make ahead of time for my husband and I and then grab and go.
Emily
These are amazing! I look forward to them every morning for breakfast and they have really broken me out of my instant-oatmeal rut. So many people at work have commented to me on how good they look when I heat them up in the microwave -- I've given out the recipe to three people already! Thank you for introducing me to chia seeds and stevia. I'm looking forward to trying more of your recipes!
Brenda
That's fantastic! Thanks for sharing with me!