The following is a guest post from Brenda of Sugar-Free Mom
January is always that time of year when everyone looks forward to that fresh start and a clean slate. We have hopes, aspirations, and dreams for a better year than the last. The year always begins with some enthusiastic ideas and hopefully some good planning.
Well, how many of you have ever made a goal to eat healthier or lose weight? Have you hit your goal?
This past year I wanted my children to eat less pre-packaged food items, I wanted to finally lose those last few pounds from my pregnancy, I wanted to stick to a food budget, and I wanted to have more freezer meals to make my life easier as a homeschooling momma. The 31 Days to a Better Grocery Budget series helped tremendously, as well as the post on How I plan my freezer Cooking Day?
Whether you are trying to lose weight, eat healthier, or lower your grocery bill, I’ve got a recipe for you to try! It’s economical, versatile, freezable, portion controlled, and downright delicious.
Portion-Sized Freezer-Friendly Baked Oatmeal
- 3 eggs
- 1 Tablespoons vanilla extract
- 1 cup unsweetened applesauce
- 6 1/2 droppers full stevia (I use Sweetleaf Stevia.)
- 1/2 cup Sucanat or brown sugar (Note: if not using any Stevia increase your choice of sugar to 1 cup.)
- 1 banana, sliced
- 1 cup fruit of your choice — frozen or fresh blueberries, fresh or dried cranberries, frozen or fresh mango, or chocolate chips (see nutrition info below)
- 5 cup old fashioned oats
- 1 teaspoon salt
- 3 teaspoon baking powder
- 1/2 cup flax seed, ground
- 1 Tablespoon cinnamon
- 2 1/2 cup 1% milk
- Preheat oven to 350 degrees.
- In a large bowl, mix eggs, vanilla, applesauce, and Stevia until combined.
- Add Sucanat, banana, and other fruit of your choice. (If using chocolate chips add them last)
- In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
- Dump dry ingredients into wet ingredients; mix well.
- Pour in milk and stir until combined.
- Spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners.
- Scoop mixture evenly into muffin cups.
- Bake 35-40 minutes or until the center of each muffin is set.
- Cool and enjoy — or freeze them in gallon freezer bags.
Nutrition Info with Fruit: Servings: 18* Serving size: 1* Calories: 155.7* Fat: 3g* Fiber: 3.7g* Carbs: 25.2g* Protein: 5.7g* Points+: 4* Old Points: 3*
Nutrition Info for Chocolate Chip Baked Oatmeal: Serving size: 1* Calories: 196* Fat: 6.7g* Fiber: 4g* Carbs: 30.3g* Protein: 6.1g* Points+: 5 Old Points: 6*
The best part about this recipe is that it is not made in a big casserole dish! It makes 18 individualized baked oatmeal portion so that I won’t eat more than my one portion. Its also very inexpensive.
A Few More Tips:
- I buy the basic ingredients at Aldi and the rest at Target or Whole Foods.
- You can find many varieties of chocolate chips without refined sugar at Whole Foods and online.
- I use grain-sweetened chocolate chips, but carob chips are also delicious as well.
- Using different fruits does not change the nutrition info all that much.
- Using chocolate chips does change the nutrition info and you will see that difference noted above.
- This recipe freezes wonderfully in Ziploc freezer bags.
If you only start with one goal this year, make it freezer cooking and start with this easy dish!
Brenda Bennett, is a homeschooling mom of three and author of Sugar-Free Mom.com. She lost 50 pounds and has kept it off for the last 8 years! At Sugar-Free Mom, you will find great recipes for yourself and your family, as well as health-related issues about exercise and refined sugar-free alternatives.