Individual Gluten Free Baked Oatmeal Cups




Oftentimes, I play around with ingredients and try and create new recipes. I would say about 80% of the time they are complete kitchen failures. I think about how different flavors and textures would taste together, and since I am not a professional, most often they don’t work. Sometimes, this gets me down, and I say things like, “why do you keep wasting food?” or ” you suck, stay out of the kitchen” but for whatever reason, I keep trying–I guess I like to create, more than I care about failure.

Today, put something together that I wasn’t sure about, but surprisingly, it turned out tasting really good. I was inspired by baked oatmeal, but wanted to add more protein and nutrients so that could eat them as a post workout meal– the cottage cheese adds extra protein, plus it has fiber and carbs.

You could top this with just about anything from blueberries to chocolate chips. You can make them ahead and store in the refrigerator, until ready to serve, plus they’re Gluten free.


Individual Gluten Free Baked Oatmeal Cups
Prep time
Cook time
Total time
Baked Oatmeal with a protein boost- Makes 6 large cups- can be made ahead and stored in the refrigerator for up to one week. Preheat oven to 350 degrees.
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • ¾ cup of Gluten Free Old Fashion Oats
  • ½ cup of Cottage Cheese
  • ¾ cup of egg whites or 4 eggs
  • 1 t. vanilla extract
  • ¼ t. of ground cinnamon
  • 1 t. chia seeds
  • 1 t. flax meal
  • 1 T. of Maple Syrup (optional)
  • 1 T. of Brown Sugar (optional)
  • 1 T. of Grapeseed oil
  • ½ t. of Aluminum Free Baking Powder
  1. In a medium sized bowl mix Oats, Baking Powder, Cinnamon, flax meal, chia seeds, and Brown Sugar. Add egg whites, Cottage Cheese, Grapeseed oil, vanilla, and Maple Syrup, blend until throughly mixed. Line a cupcake pan with large muffin liners. Fill cups half way. Bake at 350 for 25-30 minutes. Makes 6 cups.


OatCup.jpgWhat’s your go to post workout meal?

Do you like Oatmeal? 


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  1. says

    Those look delcicious!! I love baked oatmeal, so I know I would love these. Easy to transport and keep. Going to have to give this a try when my stomach starts wanting to eat what I love again.

  2. says

    Just bookmarked this. I love oatmeal and these sound fantastic. I’m sure my kids would love them, too.

    I am terrible at creating in the kitchen, but I do love to follow good recipes! : )

  3. says

    I’m a huge oatmeal fan so this is perfect for my taste buds. I do the experimenting thing too. Yesterday I tried with pancakes and it wasn’t even edible. I felt like I wasted good food but you live and learn!

  4. says

    Great idea! I’d have to play with the ingredients a bit, but may make these instead of protein muffins this weekend. I’ve had a few kitchen failures recently. One was expensive because it used a lot of coconut and almond flour. That stuff is like gold dust.

  5. says

    Lisa, I am pretty much the same! Every time I cook I am trying to create something new without that finite chef palate that naturally knows what works. I ask myself the same thing, but it is so fun when something works! So interesting about the cottage cheese, but maybe now it will work with other things! Thanks for sharing, they look great!

    On hard days I make sure to have a full meal within 30 minutes of finishing, but if I am just able to have a snack it would probably be a banana and quest bar. I am often trying new recipes though, these would be perfect, especially with my peak races coming up!

  6. says

    Mmm, great idea! I love that you can individualize them with toppings to suit everyone. I don’t use cottage cheese often because no one likes it plain but what a great way to bump up the protein a bit!