I discovered Sugarfree Mom's Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly on Pinterest, and thought it could make a great basis for a bariatric friendly quick breakfast - and since we are going to Disneyland next week, I thought I'd give them a try (with my own modifications). Since the rule for bariatric patients is "protein first", I made these as a high-protein breakfast option. And since I love banana nut bread, carrot cake and zucchini nut bread, I made a triple treat out of them. So here goes - with thanks to Brenda - my take on Baked Oatmeal Cups.
Ingredients
2 whole eggs
2 cups applesauce, unsweetened
1 teaspoon vanilla extract
6 packets Splenda
5 cups old-fashioned rolled oats
1 tablespoon cinnamon
1 tablespoon baking powder
1 teaspoon kosher salt
1 3/4 cups milk
1 cup water
2 scoops Protein+ Whey Powder
1 whole banana, mashed
1 whole carrot, grated
1 whole zucchini, grated
2 cups walnuts, chopped
Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce and Splenda together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
Mix protein powder and water until combined. Mix together with milk. Mix into other ingredients and stir to combine.
Separate batter into 3 mixing bowls. In one bowl, add carrots. In another, add banana and almost half of nuts - reserve some to top 8 muffins. In a third bowl, add zucchini and other half of nuts.
Spray two 12 capacity muffin tins with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. Top banana muffins with reserved nuts
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
These are wonderful, moist and give the essence of the classic breads without the fat or guilt. They are portion controlled, low fat and, if you use certified gluten free oats, they are gluten free to boot! Definitely worth a try.
Per Serving: 173 Calories; 8g Fat (40.7% calories from fat); 9g Protein; 18g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
