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    Home » Breakfast » Low FODMAP Baked Oatmeal Cups

    Low FODMAP Baked Oatmeal Cups

    Published: Mar 5, 2021 | Updated: Mar 22, 2021 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    A muffin tin filled with baked oatmeal cups. In the white space above, black text reads "Low FODMAP Baked Oatmeal Cups."
    A plate of baked oatmeal cups sits on a white marble surface with a white cloth napkin in the background. In the white space above the plate, black text reads "Low FODMAP Baked Oatmeal Cups."
    A plate of stacked baked oatmeal cups. Each oatmeal cup is topped with a pecan halve.

    These low FODMAP baked oatmeal cups are an easy make-ahead breakfast (or snack) made with FODMAP-diet friendly amounts of whole-grain oats and banana. They’re made in one bowl with just nine (mostly pantry staple) ingredients (10 if you include the optional pecan halves) and can be ready in about 30 minutes.

    For a boost of satiating protein and healthy fat, top these baked oatmeal cups with a smear of peanut butter (or sunflower seed butter, if peanut-free). Or, drizzle them with maple syrup for added sweetness.

    Ingredients needed to make baked oatmeal cups are measured out into individual white containers.

    Shopping List

    To make these baked oatmeal cups, you’ll want to add these ingredients to your shopping list:

    • Unsweetened almond milk (or lactose-free milk) – 1 cup
    • Ripe banana – about 1 large banana or 1 ⅓ medium bananas to yield ½ cup mashed
    • Avocado oil (or canola oil) – ¼ cup
    • Pure maple syrup – ¼ cup
    • Egg – 1 large
    • Pure vanilla extract – 1 teaspoon
    • Rolled oats – 1 ½ cups
    • Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag) – 1 cup
    • Ground cinnamon – 1 teaspoon
    • Salt – ¼ teaspoon
    • Optional: Pecan halves – 12 pieces

    Optional toppings: Maple syrup, peanut butter (or sunflower seed butter, if peanut-free)

    Low FODMAP notes

    In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

    Almond milk is low FODMAP in servings of 1 cup (250 mL) or 240 grams. My go-to is Almond Breeze unsweetened almond milk.

    Bananas: FODMAP levels vary depending on the ripeness of the banana. Ripe bananas (yellow to yellow-brown) are low FODMAP in servings up to ⅓ medium or 35 grams. Unripe bananas (green to yellow-green) are low FODMAP in servings of 1 medium banana or 100 grams).

    Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low FODMAP flour. Wheat flour is considered high in FODMAPs. Whereas, gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cup or 100 grams.

    Although this Bob’s Red Mill flour hasn’t specifically been tested, it appears low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store, as well as online.

    Unless you tolerate GOS, avoid the Bob’s Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This particular flour is made from higher FODMAP garbanzo beans.

    Maple syrup: A low FODMAP serving is 2 tablespoons or 50 grams. Choose 100% or pure maple syrup instead of imitation or pancake syrup as these products are often made with high fructose corn syrup, a high-FODMAP ingredient.

    Rolled oats are low FODMAP in servings up to ½ cup or 52 grams. Larger servings contain high amounts of fructans and GOS. 

    Optional ingredients and toppings

    Pecans: A low FODMAP serving is 10 pecan halves or 20 grams. This is about ¼ cup in the US. Larger servings contain higher amounts of fructans.

    Peanut Butter in the United States is considered low FODMAP in servings of 2 tablespoons or 32 grams. Double-check labels and avoid products containing higher FODMAP ingredients like molasses or high fructose corn syrup. My go-to is Smucker’s Natural Peanut Butter.

    Sunflower seeds have been laboratory-tested and are low FODMAP in servings up to 3 tablespoons or 30 grams according to the FODMAP Friendly Food Program.

    Although not specifically tested, sunflower seed butter (without added high FODMAP ingredients) appears to be low FODMAP by ingredients in servings up to 2 tablespoons or 30 grams. My favorites are SunButter (any variety) or Once Again Lightly Sweetened Sunflower Seed Butter.

    Looking down at a plate of nine baked oatmeal cups. There is a white linen towel strewn haphazardly on the left side of the plate.

    Instructions

    To make these low FODMAP baked oatmeal cups, simply:

    Step 1: Preheat the oven to 350°F. Lightly coat a muffin tin with nonstick cooking spray.

    Whisking the wet ingredients in a clear glass bowl.

    Step 2: In a large bowl, whisk together 1 cup almond milk, ½ cup mashed banana, ¼ cup avocado oil, ¼ cup maple syrup, 1 large egg, and 1 teaspoon pure vanilla extract.

    Adding the dry ingredients to the whisked wet ingredients.

    Step 3: Add 1½ cups rolled oats, 1 cup gluten-free flour, 1 teaspoon cinnamon, and ¼ teaspoon salt.

    The side of the bowl containing the batter is being scraped with a spatula to get any lingering unmixed ingredients.

    Stir to combine. I suggest scraping the sides and bottoms with a silicone spatula to help mix in any hidden pockets of flour.

    The batter is divided evenly into a muffin tin.

    Step 4: Divide the batter into the prepared muffin tin, filling about halfway full. I like to use an ice cream scoop to help with this.

    Each batter-filled muffin tin cup is topped with a pecan halve.

    Optional: Top each cup with a pecan halve.

    Hands protected by pot holders are holding the muffin tin filled with the baked oatmeal cups.

    Step 5: Bake for 20-22 minutes or until the center is set and the edges are golden brown. Cool slightly before serving warm.

    Serve warm as-is, or my favorite way, topped with a little peanut butter (or sunflower seed butter if peanut-free) for a boost of protein and healthy fats. For those looking for added sweetness, serve these cups drizzled with maple syrup.

    Variations

    As you learn more about your unique FODMAP tolerance levels, consider adding:

    • Chocolate chips (I like Enjoy Life Mini Chocolate Chips)
    • Additional pecans, or try walnuts

    Similar recipes

    • Low FODMAP Banana Bread
    • Low FODMAP Pumpkin Pie Oatmeal
    • No Bake Low FODMAP Oatmeal Raisin Energy Bites
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    A plate of oatmeal breakfast cups

    Low FODMAP Baked Oatmeal Cups


    ★★★★★

    4.7 from 3 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 30 minutes
    • Yield: 12 muffins (6 servings) 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    These low FODMAP baked oatmeal cups are an easy make-ahead breakfast (or snack) made with FODMAP-diet friendly amounts of whole-grain oats and banana. They’re made in one bowl and can be ready in about 30 minutes.


    Ingredients

    Scale
    • 1 cup unsweetened almond milk (or lactose-free milk)
    • ½ cup mashed ripe banana (about 1 large banana or 1 ⅓ medium bananas)
    • ¼ cup avocado oil (or canola oil)
    • ¼ cup pure maple syrup
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups rolled oats
    • 1 cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 12 pecan halves, optional

    Optional toppings: Maple syrup, peanut butter (or sunflower seed butter, if peanut-free)


    Instructions

    1. Preheat the oven to 350°F. Lightly coat a muffin tin with nonstick cooking spray.
    2. In a large bowl, whisk together almond milk, mashed banana, oil, maple syrup, egg, and vanilla.
    3. Add the rolled oats, gluten-free flour, cinnamon, and salt and stir to combine.
    4. Divide the batter into the prepared muffin tin, filling about halfway full. I like to use an ice cream scoop. Top each with an optional pecan halve.
    5. Bake for 20-22 minutes or until the center is set and the edges are golden brown. Cool slightly before serving warm topped with optional maple syrup or peanut butter (or sunflower seed butter, if peanut-free).

    Storage: Transfer baked cups to a wire rack and cool completely. Refrigerate in an airtight container for use within three days. For longer storage, place cooled cups on a parchment-lined baking sheet and freeze. Once frozen, transfer to a sealed freezer-friendly container for use within 2 months. To reheat, microwave cups in 20-second increments until warm. 

    Notes

    Low FODMAP Serving: One serving of this recipe (up to 2 baked oatmeal cups) contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

    Spoon & Swipe Flour:  For more consistent and accurate measuring (without a food scale), spoon flour into a measuring cup until overflowing and not packed. Using the straight-edge of a butter knife (or spatula), swipe off the excess to level the flour.

    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: low FODMAP baked oatmeal, low FODMAP oatmeal cups

    Did you make this recipe?

    Tag @funwithoutfodmaps on Instagram and hashtag it #funwithoutfodmaps

    A plate of stacked baked oatmeal cups. Each has a pecan halve baked into the top. In the white space above the plate, black text reads "Low FODMAP Baked Oatmeal Cups."
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    Reader Interactions

    Comments

    1. Julie says

      March 13, 2023 at 11:32 am

      I made them today and like this recipe. I think I could do without the banana. I love bananas but not so much baked into things. Mine were a little chewy but good and filling. I look forward to making a pumpkin version.

      ★★★★

      Reply
    2. Chris Key says

      October 02, 2022 at 11:31 am

      Hi, my 11 year old grandson has been dealing with digestive issues pretty much since birth. Doctor told us to try a low formal diet. I was looking for something dessert he could have. He loves these with pure maple syrup. Tip: I tried these using paper cupcake liners and they stick. Happy news he is feeling better on this diet. Also, I have used two dinner recipes from this site and both were great!

      ★★★★★

      Reply
    3. Joe says

      August 11, 2022 at 2:12 am

      Really enjoyed these cupcakes! Thank you :^)

      ★★★★★

      Reply
    4. Sonja says

      March 20, 2021 at 4:26 pm

      Would buckwheat flower work in place of GF AP flour here?

      Reply
      • Em Schwartz, MS, RDN says

        March 21, 2021 at 1:54 pm

        Hi Sonja, from a FODMAP standpoint, buckwheat flour would be okay. With that said, I haven’t tried it yet in this recipe. So, I can’t speak to how they would bake up if buckwheat flour was substituted. Great idea though! I will have to put it on my list to try. Best, -Em

        Reply
    5. Sara says

      March 12, 2021 at 2:18 pm

      Could you replace banana with pumpkin and still have it work and be low FODMAP?

      Reply
      • Em Schwartz, MS, RDN says

        March 16, 2021 at 9:04 am

        Hi Sara! Great question! I am planning to share a pumpkin variation in the future, but yes, canned pumpkin works well in this recipe as a one-to-one substitute for the banana. For me, they tend to take a little bit longer to bake (22 minutes). Hope that helps! -Em

        Reply

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