Personal Sized Baked Oatmeal Snacks

Dear Readers,

Madame L is not writing a book review this week. In place of that, here is the recipe for those oatmeal snacks Aunt Louise mentioned last week, from the Sugar-Free Mom Web site:

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

 

Author: Brenda Bennett

Recipe type: Breakfast

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• ½ cup or 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 2 tablespoons flaxseed meal*
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2¼ cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean.
8. Cool and enjoy or freeze them in gallon freezer bags.

Notes

* Whole Flax seeds may be used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. http://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/

 

Nutrition Information

• Serves: 18
• Serving size: 1
• Calories: 143
• Fat: 4g
• Carbohydrates: 23g
• Sugar: 4g
• Sodium: 161mg
• Fiber: 4g
• Protein: 6g
• Cholesterol: 25mg