Comments on: Q & A : Personal Sized Baked Oatmeal

By: Amber

Amber — Thu, 19 Feb 2015 00:21:56 +0000

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!

By: Brenda

Brenda — Tue, 11 Nov 2014 14:28:04 +0000

In reply to Nicole M.. I enjoy them right out of the fridge. It's really your preference. You could reheat then take them to go.

By: Nicole M.

Nicole M. — Tue, 11 Nov 2014 06:31:40 +0000

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!

By: Jenn D

Jenn D — Thu, 17 Apr 2014 00:39:10 +0000

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! 🙂

By: becca

becca — Sun, 16 Mar 2014 18:42:50 +0000

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.

By: Brenda

Brenda — Sat, 01 Mar 2014 15:06:11 +0000

In reply to Lisa Cutting. I think they will be too moist to make as a bar.

By: Lisa Cutting

Lisa Cutting — Sat, 01 Mar 2014 14:47:23 +0000

Can these be made in “bar” form? I’d like to have them in place of a porting/granola bar.

By: Brenda

Brenda — Fri, 21 Feb 2014 19:56:25 +0000

In reply to Louise. Every recipe has nutrition info including carb counts.

By: Louise

Louise — Fri, 21 Feb 2014 15:50:22 +0000

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.

By: carrie

carrie — Fri, 21 Feb 2014 14:33:38 +0000

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.

By: Becky Long

Becky Long — Mon, 17 Feb 2014 00:33:55 +0000

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 🙂

By: Brenda

Brenda — Fri, 24 Jan 2014 12:18:44 +0000

In reply to Phyllis. The print option is available on this recipe. It is the copying the full recipe to websites that is prohibited.

By: Phyllis

Phyllis — Fri, 24 Jan 2014 11:36:13 +0000

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

By: Felicia

Felicia — Sun, 17 Nov 2013 17:33:42 +0000

It says I can sub the bananna for pumpkin. I am not sure how much pumpkin to use.

By: Kayla

Kayla — Sat, 03 Aug 2013 01:15:12 +0000

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!