Baked Oatmeal Cups – GF

Before baking...

Before baking…

This easy recipe is a winner around here.  I am always on the prowl for easy to make items to take on bike rides or hikes AND serve on my cold breakfast buffet at Highland Garden House.  This particular one is also Gluten Free.  The original recipe had eggs and applesauce.  I did not like the wet consistency so lightened up on the fruit and replaced the eggs with my own ‘flax meal brew.’  With the milk, oats and fruit topping, they are sort of a mini bowl of oatmeal, to-go!  (Each cup contains about 1/4 cup rolled oats)

I bake these in muffin tins with cupcake papers.  The papers peel easily after cooling or having been frozen.

BAKED OATMEAL CUPS – GF

Makes about 24

Preheat oven to 350f

2 tbsp flax meal in 6 tbsp warm water, let sit 30 minutes
2 ripe mashed med. bananas, or one med. banana and 4 oz apple sauce
—(I have found that about a cup of fruit puree suits my taster and serves as a good binder.)
1 tsp vanilla
2 3/4 cup warm milk
1/2 cup honey

*********************************

5 cups old fashioned rolled oats
1/4 cup flax meal
1 tbsp ground cinnamon
3 tsp baking powder
1 tsp salt

Whip all the wet ingredients together in a bowl, mix all the dry together in another bowl, add the dry to the wet and remix again.

This is your base batter.

Scoop into muffin tins with papers.  They do not rise much, so fill mostly to the top.  Bake 30 minutes.  Cool, enjoy, or freeze.

After baking...

After baking…

I don’t like to mix the fruits or nuts into the batter, but press into the tops.  This allows you to make a selection and your guests can also see exactly what is in each one.  I press whole frozen cranberries, raisins, dried craisins  or whole almonds into the tops before baking.

(The secret to using frozen cranberries is to leave them whole, chopping allows them to bleed.)

*********************************

Yum!

Yum!

In the ‘after’ photo I am also showing the scoops that I like to use for muffins and cookies that allow very precise portion control and keeps the drips and mess to a minimum.

The base recipe is not especially sweet, to my taster. After you have made these a few times, you may want to make some changes:  for firmer and dryer, cut some of the fruit puree or the milk; for sweeter, add Stevia or more honey; cut the flax meal and add wheat germ instead?;  use 2 whole eggs instead of the flax brew; use rye or wheat flakes instead of the oats, add chopped dates, etc.

Dennis’til next time,
Dennis George
Highland Garden House B & B
501 E. Highland Ave.
Mount Vernon, WA 98273
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