Gluten Free Baked Oatmeal To Go

Gluten Free Baked Oatmeal To Go

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 1/4 cup flaxseed meal
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Nutrition Info (without toppings)

Servings: 18* Calories: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 32mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

Directions

1.  Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Coconut Oil Granola

Coconut Oil Granola

Ingredients:

• 3 cups rolled oats
• 2/3 cup slivered almonds
• 2/3 cup sunflower seeds
• 1 cup coconut chips
• pinch of kosher salt
• 1 t cinnamon
• 1/2 t cardamom
• 1/2 cup coconut oil
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 T maple syrup
• 1 t vanilla extract
• 1 cup dried cherries or any other dried fruit

Directions:

1. Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the oats, nuts, sunflower seeds, coconut, salt, and spices.
3. In a small saucepan melt the coconut oil with the honey, brown sugar, and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
4. Pour onto the prepared baking sheets making an even layer. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until uniformly golden.
5. Allow to cool completely on the baking sheet. Sprinkle with dried cherries. Break up and store in an airtight container. Eat over yogurt, with milk, or just by the handful.

(Original Recipe)