Q & A : Personal Sized Baked Oatmeal
This little recipe of mine has gained HUGE popularity all over the web and for good reason! It’s personalized! It’s portioned! It’s portable! With all the variety, I knew it would be a favorite not only for my family but others as well with picky eaters.
But because of this very variety and personal tastes, many questions,variations and substitutions has been inquired. So this page is dedicated to those very questions!
Just as an FYI: I have NOT made my recipe with certain substitutions, but I have for some ingredients and therefore I will specify which ones. Making substitutions alter my original recipe and so make them at your own risk.
1. Can I eliminate the flaxseed meal? Yes you can and it should not effect the recipe as a whole. I have not made it without flax seed. Is it safe to cook with flaxseed? YES! Here is an article to back that up:https://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/.
2. What can I use to substitute the flaxseed meal? Oat bran or chia seeds would work.
3. I don’t have banana, can I eliminate it? No I would not suggest eliminating the banana as it is what adds natural sweetness and moistness to the recipe. One reader DID make it without banana with no replacement and said they came out fine.
4. I have a banana allergy, what can I substitute in place of banana? Readers have made the following suggestions allow I have NOT made any of these substitutions.
- pureed sweet potatoes or yams
- pureed mango
- pumpkin
5. Can I use egg whites instead of a whole egg? I haven’t tried but I think it you would need at least two whites to equal one whole.
6.. I have an egg allergy, what can I substitute? Here are some reader comments on this:
- We replace eggs with 1 tablespoon flax meal and 3 tablespoons warm water combine the two when a paste forms add it he recipe.
- When I was vegan I used Energ Egg replacer to substitute for eggs in recipes. It’s a powder that you mix with water. You can find it at natural food stores and in the baking aisle of some grocery stores.
- You can also make egg substitute from chia seeds. Combine one tablespoon of chia seeds and a quarter cup of water.
- You can replace egg in most recipes that call for 2 or less with 2tsp baking powder and 2tbsp milk. If the recipe calls for baking powder already reduce to 1 1/2tsp baking powder, milk stays the same.
- You can replace eggs with mashed bananas when baking. Each egg is about 1/4 cup to let you know how much mashed banana you would need.
- When I was vegan, we replaced eggs in baked goods with 1 T soy flour and 2 T water. Subbing some of the flour in breads and cakes with soy makes them stay fresher longer, too. Plus, higher protein, lower in carbs!
- For those with food allergies, they can place 1 Tbsp. of flaxseed meal in 1 Tbsp. water for each egg as an alternative
7. I don’t have stevia, can I use honey? Yes, I have used a 1/2 cup without problem in the recipe.
8. Can I use maple syrup in place of the stevia? I have not made this substitute, but since I have used 1/2 cup of honey in the recipe I think 1/2 cup of maple syrup would work fine.
9. Can I use brown sugar in place of stevia and how much? I have not tried it, but readers have commented that 3/4 cup of brown sugar worked great in the recipe.
10. Do you think one could make this with quick oats instead of old-fashioned? Yes but they may be more mushy.
11. I’m allergic to apples so what could I use to replace it? I would suggest more banana or another fruit puree, I have not tried it.
- Another reader replaced applesauce with plain Greek yogurt and it came out great.
- Another reader used 1/2 cup brown rice flour.
- Someone else used canned cranberry sauce and loved how they came out.
12. How can I reheat these if I don’t have a microwave? Here’s a response from a reader:
- Coming from a generation that grew up without microwaves, here is a suggestion for reheating in the oven without drying out rolls or in this case muffins. Place the muffins in a brown paper bag and roll the end to seal the bag. Run the bag with the muffins in it under the water faucet until the bag is wet but not soggy. Place the bag in the oven at about 350 degrees for a few minutes until the bag is mostly dry and the muffins are warm. The water on the bag helps ‘steam’ the muffins or rolls and allows them to warm up without drying out.
13. Can I use soy, almond or rice milk in place of the 1%? Yes, although I have not made the substitute I would think it would work just fine.
14. Can I use water in place of the milk to lower the calories? I have not tried it so can’t comment on taste. I am sure it would work fine but would it be as good? I don’t think so.
15. Can I replace the rolled oats with steel cut oats? I have made it with quick steel cut oats from Trader Joe’s. Here is the recipe: Personalized Baked Steel Cut Oat Cups.
16. Why did I get WAY more than 18 muffins? Honesty, I have no idea! There have been many people who have gotten the SAME amount as me and there have been many who have gotten 24-36. It may be dependent on the substitutions you make, whether you used a liquid sweetener instead of stevia, whether you added fruit to the batter or not, whether you used plastic stacking measuring cups or a glass Pyrex measuring cup.
BUT REALLY??? Does it matter??? If you got more isn’t that GOOD? Freeze whatever extra you won’t be using within the coming week and be happy you have some to pull out on those crazy mornings. 🙂
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi! Just wanted to say thanks so much for this wonderful recipe. I am excited about all the possibilities! Just wanted to share that, as I am trying to ADD healthy fats into my family’s diet, I replaced half of the applesauce with coconut oil. We also only use whole milk around here. They turned out wonderful. Thanks again!
Hello! Sorry to add another question after you’ve been so diligently answering all of the previous ones. But I just made these and want to clarify how to eat/store them? I am going to put them in the fridge, but in the morning do I grab one and go without reheating? Or would you recommend reheating first? Should I add anything before/after if I do reheat? Thank you!
I enjoy them right out of the fridge. It’s really your preference. You could reheat then take them to go.
Just wondering if anyone has made these with quick oats, and if they cooked faster. I know it says you can make them with quick oats, and that they may be mushier – I was just wondering if cook time was the same. (I just got a “new” (used) oven and I made them, I had to take them out early. Just wondering if perhaps the oven runs hot – or if others experienced the same thing.)
They are great by the way! Going to bring them to brunch at my sisters! 🙂
Thanks for the recipe and the endless follow up on it.
I think I have an answer for the varied yield numbers. There really is no standard size muffin tin. I examined mine after I made this the first time and found that two were quite a bit smaller than another. I’ve been comparing the ones I find at stores. They all say they are normal size and basically all fit the regular muffin cup liners, but they are all vastly different in size. If I had two of my slightly larger “normal” sized tin I would get 18, but if I use my two other slightly smaller ones I get 24.
Can these be made in “bar” form? I’d like to have them in place of a porting/granola bar.
I think they will be too moist to make as a bar.
I looked all over your site and could not fine the carb count! I don’t make anything unless I know the carb count.
My husband is a diabetic.
Every recipe has nutrition info including carb counts.
I made these yesterday and only had half a banana to use and I used half cup of honey. I followed the rest of the recipe and popped them in the oven realizing I completely forgot the milk altogether! they actually still turned out yummy and moist and a friend tried them and said they were great too! Though next time I will add some milk to see the difference.
I have made these several times and they have become our go-to breakfast. I followed the recipe pretty close but added 2 T Chia seed, 1 carrot, grated and 1 Granny Smith apple, grated. I also use almond milk instead of 1% (and reduced to 2 cups). These are delicious! Thank you! I am working on creating some variations 🙂
These really look yummy. I love the idea of individual servings since I live alone. I appreciate your need for copyright. However, I will not be using this recipe because I cannot copy and paste the recipe for my personal use without having to hand write the recipe.Also I will not be following your blog even though it looks very interesting.
phyllis
The print option is available on this recipe. It is the copying the full recipe to websites that is prohibited.
It says I can sub the bananna for pumpkin. I am not sure how much pumpkin to use.
I am making them right now using honey instead of Stevia (hubs hasn’t been converted yet 😉 ) and forgot to pick up milk so I used water and apple juice (I didn’t want it super-sweet) and threw in some dried blueberries. I am now gluten-free and working on switching the family as well. Can not wait to try them!! We are a family often on the go and these would be perfect! Will let you know soon how they turned out!
I’d love to post this recipe on http://www.myfitnesspal.com – of course I’d link to your website and give you full credit, but realize that this is your copyrighted material and want to respect your rights. 🙂 Would you grant your permission
No you may not copy this recipe and post it on myfitnesspal. You can however take your own photo of the recipe and share the direct link of my recipe to my site. Thanks!
Made them today. Loved them. 15 month old scarfed one down:)
I used paper liners and sprayed them with Pam and got 24. Had no problem with liners sticking. Thank you.
Hey! So I just made a batch and used non fat yogurt instead of milk and honey instead of stevia. I wana make sure I cooked them ling enough bc my oven is old…so the middle be a little mushy? Or should these be firm and dry? The tooth pick did come out clean but mine seem possibly a little too moist in middle?
If I were replacing milk with yogurt and honey I would have reduced the applesauce by about a cups worth. They are supposed to be moist but not mushy.
These were so easy to make! I used honey instead of Stevia and got 24 out of the batch. We did some with cranberries and orange zest, some with blueberries and coconut , chocolate and pecan and brown sugar and pecan. These will be great for my husband who leaves really early for wok and flies out the door without much time to eat. Can’t wait to see how they turn out! Thanks for the great recipe!