Post by Loupy on Oct 4, 2012 20:09:14 GMT -7
Personal Sized Baked Oatmeal
www.sugarfreemom.com/
This recipe provides for Individual Toppings and is Gluten Free & Diabetic Friendly
These are definitely not the texture of a muffin.
Servings: 18
Ingredients
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
1/4 cup flaxseed meal*
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk (I used 1%)
Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now.
If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.
Optional toppings: raisins, walnuts, chocolate chips
* Whole Flax seeds may been used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/
Nutrition Info (without toppings)
Calories for one: 143
Fat: 4g
Cholesterol: 25mg
Sodium: 32mg
Fiber: 4g
Sugars: 4g
Carbs: 23g
Protein: 6g
Using the Weight Watchers Recipe Builder Points+: 3
www.sugarfreemom.com/
This recipe provides for Individual Toppings and is Gluten Free & Diabetic Friendly
These are definitely not the texture of a muffin.
Servings: 18
Ingredients
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
1/4 cup flaxseed meal*
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk (I used 1%)
Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now.
If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.
Optional toppings: raisins, walnuts, chocolate chips
* Whole Flax seeds may been used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/
Nutrition Info (without toppings)
Calories for one: 143
Fat: 4g
Cholesterol: 25mg
Sodium: 32mg
Fiber: 4g
Sugars: 4g
Carbs: 23g
Protein: 6g
Using the Weight Watchers Recipe Builder Points+: 3
