Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Grab & Go Baked Oatmeal

Are you stuck in a breakfast rut? I find that breakfast (especially during the work week) is the same for me every day (green monster or protein yogurt smoothie).  Well, I wanted to find a new breakfast idea that is:

  • convenient (let’s face it, I don’t have extra time in the morning to make breakfast)
  • low-calorie
  • nutritious
  • filling

I came across a great recipe for individual baked oatmeal on Pinterest (my latest obsession)  Smile  You can find the original recipe here. I made a few modifications.

Some great things about this recipe:

  • You make them ahead of time.
  • You can freeze them.
  • You can eat these as a healthy afternoon snack.
  • You can add whatever toppings you’d like.
  • They are low in calories.
  • They are delicious and filling!
  • Making a batch on Sunday gives you and your family breakfast all week!!!
  • Most of all, they are so convenient!!!

Here are the ingredients you’ll need for 12 individual servings:


  • 1 egg
  • 1 cup unsweetened applesauce
  • 1 mashed banana
  • 2 1/2 cups old fashioned oats
  • 1 cup unsweetened almond milk
  • 1/3 cup wheat germ
  • 2 scoops protein powder
  • 3 tbsp. agave nectar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tbsp. ground cinnamon
  • any healthy toppings you’d like (I used frozen blueberries and dried cherries)

Preheat oven to 325 degrees. Mix egg, applesauce, agave nectar, vanilla, and mashed banana together.


In another bowl, mixt together the oats, baking powder, protein powder, wheat germ, salt, and cinnamon.


Mix the dry & wet ingredients together. Add almond milk & mix.


Spray cupcake liners with non-stick cooking spray. Fill each liner about 1/2 up with batter. Add any fruit at this time. (The first 2 rows have blueberries in them and the last row has dried cherries)


Take the remaining batter and top the fruit with it.


Bake for 25 minutes, or until a toothpick in the center comes out clean.




Nutrition information:  Without toppings, each serving (1 muffin) has 112 calories, 2 grams of fat, 19 carbohydrates, 6 grams of protein, and 2.4 grams of fiber.  The frozen blueberries add fiber and a trace of calories. The dried cherries add 35 calories to each serving. They are also:

          • Low in saturated fat
          • Low in sodium
          • Very high in manganese
          • High in selenium

Do you get into breakfast ruts? What are some of your “go to” breakfasts?

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  1. So, I used honey rather than the agave (it wasn’t at the store). I also used flax seed rather than wheat germ, as my mother is allergic to wheat and I wanted to share…
    These are great…. super excited to try some different fruit. I tried the blueberries and did pomegranite this time!

    • admin

      March 27, 2012 at 6:57 pm

      Hi Ann Marie! Thank you for stopping by. I’m so glad you like them. Your substitutions sound really good (and healthy) 🙂 I love how this recipe can have so many variations and options for toppings. I can’t wait to experiment with some additional toppings..yum!

  2. This is on my list to try this weekend!!

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