Comments on: Personalized Baked STEEL CUT Oat Cups: [No Added Sugar]

By: Alisha

Alisha — Thu, 03 Nov 2022 15:18:49 +0000

Yes we freeze them all the time!

By: DeAnna Choi

DeAnna Choi — Wed, 29 Jul 2020 14:09:48 +0000

In reply to Brenda. Oh, would love to know if the recipe changes with regular steel cut oats becuase that is what I have! Thanks!!

By: David Trussell

David Trussell — Sat, 29 Apr 2017 00:29:16 +0000

In reply to Michelle. What about the plain old fashioned chocolate oat meal cookies ? Got a recipe for them ? Please !!!

By: Stacy

Stacy — Sun, 06 Sep 2015 20:41:36 +0000

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!

By: Brenda

Brenda — Thu, 13 Aug 2015 11:11:04 +0000

In reply to Mindy. 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!

By: Mindy

Mindy — Wed, 12 Aug 2015 20:47:22 +0000

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!!

By: Lexxi Warda

Lexxi Warda — Mon, 10 Aug 2015 13:26:37 +0000

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!

By: Barb

Barb — Sun, 02 Mar 2014 14:39:54 +0000

In reply to Robin Nickles. Hi Robin, would love to have the exact amts for your improvised muffins into loaf bread recipe. Thanks

By: Brenda

Brenda — Thu, 27 Feb 2014 12:01:45 +0000

In reply to Michelle Krause.

Even better, you don’t need to pre soak them. You can follow this recipe for quick oats https://www.sugarfreemom.com/recipes/individual-steel-cut-oat-cups-pre-soaked/

By: Michelle Krause

Michelle Krause — Thu, 27 Feb 2014 11:20:11 +0000

These sound so good, cant wait to try them, but we accidentally purchased the regular instead of the quick cook steel cut oats, what should I do differently? Think I may add some coffee/cocoa powder for and adult mocha muffin… =)

thanks, Michelle

By: Robin Nickles

Robin Nickles — Sun, 09 Feb 2014 17:45:41 +0000

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!

By: Robin Nickles

Robin Nickles — Sun, 09 Feb 2014 17:39:36 +0000

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.

By: Brenda

Brenda — Mon, 04 Nov 2013 20:12:04 +0000

In reply to Amy. I would refrigerate.

By: Amy

Amy — Mon, 04 Nov 2013 18:36:39 +0000

After making do I refrigerate the rest or can they stay out on the counter in an air tight container?

By: Laura

Laura — Sun, 18 Aug 2013 12:52:51 +0000

Yum to every variant of the recipie, including the PB; thanks for posting! 🙂