The Best Gluten Free Baked Oatmeal Breakfast Cups
I’m excited to finally share these two new recipes with you! Both equally good, these are sure to satisfy everyone in your family. They’re gluten free too for those of you who may have an allergy to gluten. A few of my friends have this allergy and it can be tough to find recipes they can both have and will enjoy eating. First up, Gluten Free Peanut Butter Banana Baked Oatmeal Cups. I promise you’ll like this one. As a bonus it has no added sugar except for the sprinkle of mini chocolate chips I placed on top. The banana sweetens it perfectly! The second, Gluten Free Apple & Cinnamon Oatmeal Cups, is sweetened with applesauce and honey.
I’m not one for your typical runny breakfast oatmeal…
It just doesn’t appeal to me. But, put oatmeal in something you bake, like a muffin or a cookie, and I’m all for it! So that’s what lead me to develop this as a morning or late night snack. I recently started training with two trainers for two different purposes, for a very specific amount of time. I had to switch up my macros again to fit my new goal sets and found I needed more carbs and needed a way to do that without too many fats. I knew it needed to be something that was satisfying and satiating so I thought about oatmeal. Oats take your body longer to digest than regular white flour so they keep you feeling fuller longer. These recipes are great too because the protein in the cottage cheese and egg whites helps by satiating you longer. The added protein is a bonus. Because, lets face it, who doesn’t need more protein? Win, win when you’re following a calorie and macronutrient plan.
Why two recipes in one post?
Well, the simple answer is I used banana in the original. My kids don’t like bananas so I knew I had to come up with an alternative if I wanted them to eat them. The Gluten Free Apple & Cinnamon Oatmeal Cup is a modification using applesauce and honey to sweeten instead of banana. I figured if they don’t like banana plenty of you probably don’t either. Even so, it’s another great recipe to have handy when you want variety to add to your daily nutrition!
Final important thoughts…
Give them a try! These grew on me in a good way. The kind where each bite tastes better and better. Like when you say you’re only going to taste something and have one bite and then you change your mind and end up eating the whole thing. Yep, that’s what happened to me with these. I went back and forth on whether to call these muffins or cups and ultimately went with the word cup. I hesitated to call these muffins because we all know most muffins are usually cupcakes without the frosting. These cups are not super sweet. They’re appropriately sweet but more importantly, really satisfying. They’re not meant to be a dessert muffin. They’re just sweet enough to make them enjoyable and not make you feel like you’re missing out on something. Enjoy them anytime of day!
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| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Passive Time | 35 Minutes |
| Servings |
Cups
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- 8 ounces banana
- 3 tbsp all natural peanut butter
- 1 cup cottage cheese optional:blend in food processor to make smooth first
- 6 tbsp Egg Whites
- 4 tbsp 2% milk
- 1 tsp cinnamon
- 1 tsp Salt
- 1 tsp Baking Powder
- 6 tbsp pb2 powder
- 1 cup oats Pulse in food processor to make into oat flour
- 1/2 cup oats
- 15 grams mini semi-sweet chocolate chips
- 1/2 cup cottage cheese optional:blend in food processor to make smooth first
- 1 cup organic cinnamon applesauce Optional: add chunks of diced sweet apple for added taste and texture
- 3 tbsp Egg Whites
- 2 tbsp honey
- 6 tbsp 2% milk
- 2 tsp vanilla
- 1/2 cup oats
- 1 cup gluten free kodiak cakes mix
- 2 tsp cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
Ingredients
1. Gluten Free Peanut Butter Banana Baked Oatmeal Cups
2. Gluten Free Apple & Cinnamon Oatmeal Cups
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- Preheat oven to 350 degrees. In a mixer combine the banana and peanut butter. Add the cottage cheese, egg whites, milk and mix until lightly incorporated. In a separate bowl mix the pb2, oat flour, oats, salt, baking powder, and cinnamon together. Add dry ingredients to the wet mixture in two steps. Use cupcake scoop to scoop into sprayed muffin tins. Bake 25 minutes. Makes either 6 jumbo or 12 regular size muffin cups. Macros are (each if making 12 regular/double for jumbo size) 118 cals 6.5P/15.7C/4F.
- Preheat oven to 350 degrees. In a mixer combine the cottage cheese, applesauce, egg whites, milk and mix until incorporated. Add honey and vanilla and mix well. In a separate bowl mix the kodiak cakes, oats, salt, baking powder, and cinnamon together. Add dry ingredients to the wet mixture in two steps. Use cupcake scoop to scoop into sprayed muffin tins. Bake 25 minutes. Makes either 6 jumbo or 12 regular size muffin cups. Macros are (each if making 12 regular/double for jumbo size) 86 cals 4.7P/15.4C/1F.
Deidre Pamphile
November 25, 2018Hello, This is a great food recipe, thank you for taking the time to write the article. I am a good food lover and We like baking cookies.
Tracy Crawford
December 3, 2018Thank you! I hope you enjoy it. 🙂