These Baked Oatmeal Cups are a fantastic hand-held breakfast (or snack) for all ages. They are perfect for baby-led weaning and freeze well for a quick “on-the-go” breakfast option.
When my youngest was a baby/toddler he just wasn’t interested in eating porridge/oatmeal. Instead, he used to use it as hair gel or catapult it across the kitchen! However, when I gave him oats in the form of porridge fingers or oatmeal cookies, he was more than happy.
This is a prime example of how texture and appearance can play a big part in a child’s acceptance of food. He eagerly munched away on oats in finger food format but when I plated the exact same ingredients up in a bowl, he refused to eat them. This is when I first started making Baked Oatmeal Cups and they were an instant hit.
WHY I LOVE BAKED OATMEAL CUPS
- Little Mess – No oatmeal to clean up from chairs, tables, floor etc!
- Great for Busy Mornings – You can make a big batch and store in the freezer for a super quick breakfast option.
- Hand Held – Fantastic for baby-led weaning
- Great for lunchboxes – The perfect size for popping into lunchboxes or snack box.
- Easy to Modify – The flavour combinations are endless
HOW TO MAKE BAKED OATMEAL CUPS
One of the best things about this recipe is how easy they are to make. This is a fantastic recipe for getting your kids involved in the kitchen (see my kids making them in the video below.)
- Mash Banana
- Mix in Rolled Oats
- Add milk, egg and vanilla.
- Stir in mixed berries
- Fill a mini muffin tray with the mixture and bake
ALLERGY OPTIONS
- Dairy Free -use plant-based milk, almond milk works well
- Egg Free – Replace the egg with 1 tbsp of flaxseed. Mix with 3 tbsp of the milk and whisk until gelatinous.
OATMEAL CUPS – FLAVOUR OPTIONS
Although this is a mixed berry oatmeal cup recipe the recipe is easy to adapt and the flavour options are endless. Why not try –
- Apple & Cinnamon – Replace mixed berries with finely chopped apple pieces, cinnamon and raisins (pre-soak raisins to stop burning).
- Carrot Cake – Replace mixed berries with grated carrot, grated apple, cinnamon, ginger, raisins (pre-soak raisins to stop burning).
- Coconut and Mango – Use coconut milk and replace the berries with chunks of mango
- Bakewell Tart – Use almond milk, and replace mixed berries with cherries and almond flakes
These are just a few suggestions, the combinations are endless really. If you make your own version then I’d love to hear about it! Leave a comment below!
MINI OATMEAL CUPS VS REGULAR OATMEAL CUPS
I have always made these in mini muffin trays. The mini size is perfect for babies or for adding into the lunch box. This recipe fills a 24 mini muffin tray but if you do not own one you can just use a regular muffin tray. The cooking time is longer but they work just as well.
STORING INSTRUCTIONS
Store in a covered, air-tight, container and refrigerate for up to 4 days or freeze for up to 3 months. I personally store any that I will not use the next day in the freezer.
REHEATING INSTRUCTIONS
Oatmeal cups can be enjoyed both cold or hot. If you wish to reheat, the microwave is your fasted and quickest option.
- Microwave until warm throughout, about 30-60 seconds (depending on microwave).
Thaw frozen cups by transferring them from the freezer to the fridge the night before. Alternatively, cook the oatmeal cups directly from frozen.
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Baked Oatmeal Cups
Ingredients
- 2 Ripe bananas, mashed
- 200g (2 cups) Rolled oats
- 1 egg (beaten)
- 180ml (3/4 cup) Milk (of choice)
- 1 tsp Vanilla extract (optional)
- 150g (1 1/4 cup) Frozen Mixed Berries
- 1 tsp Coconut oil (or butter) for greasing.
Instructions
- Pre heat oven to 180c / 350F / Gas 4
- In a large mixing bowl add the mashed bananas and oats, stir until combined
- Add the milk, egg & vanilla and stir until fully combined.
- Add the berries and stir until evenly distributed through the mixture. I like to break up some of the bigger berries through the mixture.
- Grease muffin tray using the oil (or use a silicon tray) and divide the mixture between the 24 cup sections (mini tray)
- Bake until cooked through (a cocktail stick should come out clean) approx. 18 mins if using a mini muffin tray or approx. 25 min if using a standard tray.
Video
Recipe Notes
- DAIRY FREE - This recipe works well with both dairy and plant-based milk.
- EGG - You can replace the egg with a flax egg. Mix 1 tbsp of flaxseeds with 3 tbsp of the milk until it forms a gel.
- FLAVOUR - Fed up with mixed berries? Replace them with other fruits or flavour options. See above post for suggestions.
- Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.
Mary Kate says
Thanks for the recipe! I’ve baked these 3 times now for my kids (9 months and 2). They love them, and I love how easy they are to make (I make my batter in a thermomix). Going to try some of the variations now – thanks again!
Amy says
Thanks Mary Kate, so glad the recipe works well for you and that your kiddos love them 🙂 Thanks for taking the time to rate and comment, it means a lot. Amy
Jennifer F says
I love this recipe! My son had been eating these since he was 6 months old and wanting to feed himself.
Super easy to make with a bag of frozen mixed berries!
Even my husband had started taking them to work for his breakfast!
Thank you!!
Amy says
Hi Jennifer, thanks for the feedback. I’m delighted that these are both baby and husband approved! 🙂
Felicia says
Is there anything I can substitute for banana? LO is allergic. Thanks!
Amy says
Hi Felicia, the banana adds sweetness and helps to bind. Without trialling substitutes, I can’t say for sure how they would turn out. You could try apple puree but I’m not sure how they will hold together.
Pinky says
I came here looking for recipes to try for my soon-to-be kindergartener to put in his lunch box. I understand these are for babies and they are fantastic as-is for babies, but now that I’ve made these twice I can suggest for older kids adding some crunch-factor like maybe pecans though I don’t know if you’d be allowed to take them to school with the nuts. I also add maple syrup to mine so that they are a bit more flavoursome. Otherwise great way to use up leftover breakfast oats (my kids always leave porridge in the morning). Thanks for this!
Amy says
Thanks for your detailed feedback, Pinky. I love your ideas, unfortunately, my boys can not bring nuts to their school and I know that this is the case with many of the schools in Australia. Great idea for an after-school snack or for taking out and about at the weekends though. Thanks for taking the time to leave a comment, it means a lot 🙂
Candice says
Do I put the mixed berries frozen as is or do they need to be thawed prior?
Amy says
Hi Candice, I put the berries in frozen but when I am mixing the recipe I break down some of the bigger berries into the mixture 🙂
Sonia Kapadia says
Hi there, I’m so excited about BLW and your site has been so helpful! Can you tell me what type of oats you use? Are they baby ones which are iron fortified, steel cut, adult ones etc? Thanks so much!
Amy says
Hi Sonia, I used rolled oats. Steel-cut won’t work in this recipe but baby oatmeal may work (but the texture would be different).