Baked Oatmeal To Go

I made my own applesauce, but it just stuck to the pan and burnt!
I used instant oats which dad said wouldn't matter, but I don't know if rolled oats were better. I didn't have ripe bananas-- in fact, these bananas had just arrived-- so they weren't mashing so mum suggested to microwave it. I did, for about 30s, and I mashed it, but it totally congealed......
So that wasn't very good.....
Everything was looking and tasting fine and I made 2 batches of small ones. I made some with peanuts, some with almonds , some with a bit of nature valley crunchy bar on top, and quite a few with some peanut butter stirred in (I have always thought that peanut butter would taste great in oatmeal, so why not in this?)
They looked great, but when mum tried them she said they seemed under cooked. 
I tried one....... Yuck yuck yuck yuck yuck........ It was like raw play dough!!!!! 
Dad thought the problem was a lack of sweetness. 
So we dissolved some powdered sugar in warm water on a stove and drizzled that over the muffin things and baked them some more. Better.....
I have them warmed and that's ok. But definitely not my best.... They looked so appetising on the website! So fun, so cute, so oatmeal-muffin-y.... I guess maybe her toppings were sweeter, her oats were different and her banana was better.... But I dunno....

Baked Oatmeal To Go
From Healthful Pursuit
Note: I used regular milk, regular salt, butter instead of cooking spray, a regular egg and regular oats are fine (no need for gluten-free, unless you want/need it).

Makes: 12 oatmeal cups

Dry

• 1 egg or 1 flax egg (1 tbsp freshly ground flax seed mixed with 2 tbsp warm water. Allow to sit for 5 minutes before use)
• 1 cup unsweetened apple sauce
• 1/2 banana, mashed (yield 1/4 cup mashed)
• 1 1/4 cup non-dairy milk – I used original flax milk
• 2 tbsp maple syrup
• 2 vanilla bean or 1 tsp pure vanilla extract

Wet

• 2.5 cups gluten-free rolled oats
• 2 tbsp milled flax seed

• 2 tsp ground cinnamon

• 1 1/2 tsp gluten-free baking powder

• 1/4 tsp Himalayan rock salt
• dairy-free/gluten-free non-stick cooking spray

Toppings

She did 3 cups for each flavor:

• cinnamon raisin: 1/2 tbsp raisins and sprinkle of ground cinnamon per cup
• apple: 2 apple slices per cup
• coconut: 1/2 tbsp unsweetened shredded coconut per cup
• trail mix: 1/2 tbsp Enjoy Life mountain mambo nut-free trail mix per cup

1. Preheat oven to 350F and line a 12 cup muffin pan with muffin liners. Spray each liner with non-stick spray and set aside.
2. Place wet ingredients in the bowl of your processor or blender and blend just until combined.
3. Place all dry ingredients in a large bowl and combine. Pour wet into dry and mix. It will be runny, but don’t worry!
4. Pour mixture into muffin cups and top with desired toppings.
5. Place in prepared oven and bake for 25-30 minutes or until toothpick inserted comes out clean. Mine were done at 27 minutes.
6. Allow to cool in the pan for 2-3 minutes before removing onto a cooling rack.

Enjoy hot or cold, with a splash of milk, extra maple syrup, or plain right out of the liners.

Each Cup (without toppings): 102 calories