Are baked oatmeal cups gluten free?

Yes, they're gluten free if you use gluten free rolled oats.

Can I use quick-cooking oats in place of rolled oats?

Yes! I recommend pulsing your rolled oats a few times in a blender or food processor so they're the texture of quick oats for a more tender muffin. But you can always just start out with quick-cooking oats. Just be sure to measure out 275 grams, though, since the same amount of quick oats will measure less than 2 3/4 cups of rolled oats.

Can I replace the bananas?

Yes, well, sort of! I haven't had a lot of success using 300 grams of applesauce in place of bananas entirely. The muffins are kind of heavy. But half mashed bananas and half applesauce works. I plan to try using 250 grams of applesauce in place of 300 grams of mashed bananas, and I think that might work. Pumpkin puree might work too!

Why are my baked oatmeal cups gummy?

They may have not baked long enough if the inside seems gummy. Or, you may have overmixed the raw batter, but most likely, it's underbaked.

Can I make these dairy free?

Yes! Use coconut oil or shortening in place of butter, and they'll be dairy free.

Do they taste a lot like bananas?

No! They don't taste strongly of the bananas. But if you're at all concerned, try using half mashed bananas (150 grams) and half smooth applesauce (150 grams) and you'll barely detect the banana flavor at all.

Baked Oatmeal Cups

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Baked Oatmeal Cups (GF)

These healthy baked oatmeal cups have very little added sugar and plenty of whole grains. Naturally gluten free, too!

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Yield: 12 oatmeal cups

Author: Nicole Hunn

Ingredients

2 ¾ cups (275 g) old-fashioned rolled oats gluten free, if necessary
⅝ cup (50 g) unsweetened coconut flakes
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ cup (40 g) coconut palm sugar or light brown sugar in an equal amount by weight (optional)
⅝ cup (100 g) small dried fruit (I have used dried cranberries, raisins, and diced dried apricots)
5 tablespoons (70 g) unsalted butter melted and cooled (or virgin coconut oil or vegetable shortening)
3 (300 g) peeled ripe bananas mashed
4 (200 g (weighed out of shell)) eggs at room temperature, beaten

Instructions

Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
I prefer to pulse the rolled oats in a food processor or blender a couple of times to make them the size of quick-cooking oats. This is an optional step, but it makes for softer baked goods.
In a large bowl, place the oats, coconut flakes, salt, cinnamon, optional sugar and dried fruit, and mix to combine well.
Create a well in the center of the dry ingredients and add the butter or coconut oil, mashed bananas, and eggs, and mix to combine. The batter should be thick, but soft.
Divide the batter evenly among the prepared wells of the muffin tin, and smooth the tops with a wet spoon or spatula.
Place the tin in the center of the preheated oven and bake until the muffins feel firm when pressed gently in the center (about 20 minutes).
Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. A toothpick or small offset spatula can be useful in removing the muffins from the wells.
Serve immediately or wrap tightly and store at room temperature for up to 3 days or in the freezer for longer storage.
Defrost in the refrigerator overnight or at room temperature before serving.

Notes

Nutrition information is an estimate, per oatmeal cup, made using an online nutritional calculator. It assumes that you use the stated ingredients and not one of the alternatives, and it should not be relied upon.

Nutrition

Thanks for stopping by!

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!