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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - eggs
  • 1 teaspoons - vanilla extract
  • 2 cups - unsweetened applesauce
  • 1 - banana, mashed
  • 6 packages - Sweetleaf Stevia or or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
  • 5 cups - Old Fashioned rolled oats
  • 1/4 cups - flaxseed meal
  • 1 tablespoons - ground cinnamon
  • 3 teaspoons - baking powder
  • 1 teaspoons - salt
  • 2 3/4 cups - milk
  • - raisins, walnuts, chocolate chips, optional toppings
  • 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.

    Brief Description

    sugar-free breakfast muffins

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Nutrition info is without any toppings.
    The batter will look RUNNY, don’t worry!
    Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
    Reheat 45-60 seconds.
    Spray the cupcake liners with nonstick cooking spray.
    Adding cream or milk over the top after warmed is very yummy!
    If you are gluten free, make sure you are using certified gluten free oats and baking powder.
    I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller

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    Posted On:

    September 3, 2013

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