Oatmeal to Go!

To me baking is relaxing. I get into my own little bubble and even though my kitchen looks like a tornado struck afterwards, I would bake every day if I had the time.

I have come across this recipe for Oatmeal to Go many times over the last few months, and finally remembered to get all of the ingredients. My husband requested the topping be White Chocolate Chips, so that's what we have this time around. Next time we'll probably try something new, but we will definitely be making this one again!

This recipe can be found on Sugar Free Mom. Click here to go straight to the recipe, and find similar recipes on the same page.

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

Ingredients:
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips

Instructions:
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.

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Recipe Notes:

These are super moist & yummy!

I ended up with 24 very full muffin cups (not sure what size muffin pan the recipe creator used to get 18 muffins).

I used paper muffin tin liners for easy clean up.

My stand mixer worked great to stir up the batter.

I used a 1/4 Cup measuring cup to scoop the goopy batter into the muffin cups without making a terrible disaster!

White Chocolate Chips were a great addition (Go Hubby!)

Hello!

Why hello there, my name is Lindsey and I have started this blog in order to have one place for all of my fitness and food goals, inspirations and creations, and to be able to share them with you!  As you may already know if you're following one of my other pages, I started p90x3 in February 2013 and now, in March, my husband and I have decided to become a Beachbody coach together.  While, I will mainly be the one with the day to day posts and communications, he and I are working together to be healthy and fit parents (more on that on the "About Us" tab). 

I love fitness and have a passion for cooking, and my husband of course has a passion for eating.  While in the past most of my cooking and baking has been for the purpose of great taste only, I recently have become a lot more interested in healthy options and creating healthy, balanced combinations.  I will be posting recipes and healthy substitutions regularly.  Some will be my own creations and others will be inspired by recipes I've found on the web or from my mother's recipe collection.  

I look forward to the adventures that lie ahead and sharing our healthy lifestyle with all of you.  You may have visions of a healthier lifestyle, but just don't know where to start, and that's ok!  Transitioning to a healthy lifestyle generally doesn't happen overnight.  It is a process and one that can be simple to maintain with a little guidance.  Please feel free to contact us at fitaftertwins@gmail.com or visit us on one of the following social media sites:

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