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Start your day on a delicious note with these Baked Oatmeal Cups bursting with fruity goodness. Whether you have a batch in the fridge or freezer, these versatile cups are a convenient and nutritious breakfast option that will delight both adults and kids alike.
Whether you are looking to diversify your breakfast menu, want a convenient on-the-go breakfast option, enjoy meal prepping, or want a hassle-free finger food for little ones, these fruity baked oatmeal cups are the ideal solution.
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Reasons to Love This Recipe
- Different Way to Enjoy Oatmeal - Texture and appearance can play a big part in a child's acceptance of food. My youngest really wasn't interested in eating porridge/oatmeal when he was younger, but would happily eat these baked oatmeal cups (as well as these porridge fingers and oatmeal cookies).
- 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 or toddlers.
- Great for lunchboxes - The perfect size for popping into lunchboxes or snack box.
- Easy to Modify - The flavour combinations are endless.
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Bananas - Provides natural sweetness, moisture and binding properties. No substitutes have been tested but an alternative suggestion would be apple puree/apple sauce.
- Rolled Oats - The base ingredient for the baked oatmeal cups
- Egg - Helps to bind and hold the ingredients together and provide structure to the baked oatmeal cups. The egg can be replaced with 1 tablespoon of flaxseed mixed with 3 tablespoon of the milk and whisked until gelatinous.
- Milk - Adds moisture and any type of milk can be used, depending on personal preference.
- Vanilla - Adds a hint of sweetness and warmth. You can skip or replace with almond extract or spices such as cinnamon or cardamom.
- Frozen Mixed Berries - Provides bursts of fruity flavour. You can substitute with fresh.
- Coconut Oil - Used to grease the muffin tin, to prevent the oatmeal cups from sticking. You can alternatively use cooking spray or butter for greasing.
Alternative Flavour Options
Although this is a mixed berry baked 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!
Step By Step Instructions (& Cooking Tips)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Combine the mashed bananas and oats in a large mixing bowl, stirring until mixed well.
- Pour in the milk, egg, and vanilla, and stir until the ingredients are fully combined.
- Add the berries into the mixture, ensuring they are evenly distributed throughout the mixture.
TIP: Allow the berries to thaw a little. Take care and break down the larger berries. This is particularly important if you're using a mini muffin tray, as an excessive amount of large berries may result in the oatmeal muffins becoming soggy and they may not hold their shape or structure. - Divide the mixture evenly among the 24-cup section of a mini muffin tray and bake.
TIP: To prevent soggy bottoms, consider layering some oatmeal mixture without the berries at the bottom followed by more of the mixture containing the berries. This will help distribute the berries throughout the muffins, avoiding excess berries at the bottom.
Recipe FAQs
Yes, you can just use a regular muffin tray. The cooking time is longer (approx. 25 mins) but they work just as well.
Store in a covered, air-tight, container and refrigerate for up to 3 days or freeze for up to 3 months. I personally store any that I will not use the next day in the freezer.
Oatmeal cups can be enjoyed both cold or hot. If you wish to reheat, the microwave is your fastest and quickest option.
Microwave until warm throughout, about 30-60 seconds (depending on the microwave).
Oatmeal cups can be introduced when your baby reaches the developmental stage for solid foods and is comfortable with exploring finger foods (6 months of age or older). It's important to note that these oatmeal cups contain dairy, which is a common food allergen. Therefore, it is crucial to introduce dairy safely before offering these cups. Cow's milk should not be given as a beverage until after the baby's first birthday. However, incorporating small amounts of cow's milk as an ingredient in solid food, such as in oatmeal cups, is ok. Alternatively, you can use your baby's milk as a substitute.
If your baby has celiac disease, it's essential to check product labels and choose certified gluten-free oats. Although oats are naturally gluten-free, many oats and oat products may have cross-contamination with gluten-containing grains, making them unsuitable for those with gluten sensitivity.
More Oatmeal Recipes
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Baked Oatmeal Cups
Equipment
- 1 Mini Muffin Tray
Ingredients
- 2 Ripe bananas ,mashed
- 200g (2 cups) Rolled oats
- 1 Egg ,beaten
- 180ml (¾ cup) Milk ,of choice
- 1 teaspoon Vanilla extract (optional)
- 150g (1¼ cup) Frozen Mixed Berries ,slightly thawed
- 1 teaspoon Coconut oil ,for greasing
Instructions
- Pre-heat oven to 180c (fan) / 350F / Gas 4 and grease a mini muffin tray (or standard muffin tray)
- In a large mixing bowl add the mashed bananas and oats, and stir until combined.
- Add the milk, egg & vanilla and stir until fully combined.
- Add the berries and stir until evenly distributed throughout. Break up some of the bigger berries as you stir them through the mixture.
- Divide the mixture between the 24-cup sections (mini tray)
- Bake until cooked through (a cocktail stick should come out clean) approx. 18 minutes if using a mini muffin tray or approx. 25 min if using a standard tray.
Video
Recipe Notes
- BERRIES TIP - Break down larger berries as you mix them through the oats. This is particularly important if you're using a mini muffin tray, as an excessive amount of large berries may result in the oatmeal muffins becoming soggy. To further prevent soggy bottoms, consider layering some oatmeal mixture without the berries at the bottom followed by more of the mixture containing the berries.
- DAIRY FREE - This recipe works well with both dairy and plant-based milk.
- EGG FREE - You can replace the egg with a flax egg. Mix 1 tablespoon of flaxseeds with 3 tablespoon of the milk until it forms a gel.
- STORAGE - Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months
Nutritional facts
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.
Carol Burns
This tastes so very good! I’m seeking clarification on the carbs. I think I understand 1 mini muffin is 9 carbs minus 1 fiber for a total of 8 carbs per mini?
Thanks
Carol
Amy Whiteford
Hi Carol, Thanks so much, I'm so glad you enjoyed them.
Yes that's correct, the nutritional information is for 1 muffin, when the recipe makes 24. Please note that nutritional ino is a rough guide only, calculated using an online nutrition calculator and will vary depending on milk and berries used etc.
Amy
Lauren
Can you use yogurt for extra protein ?
Amy Whiteford
Hi lauren, I think replacing the milk with yogurt could work but as I haven't tested it I can't say for sure, sorry. Amy
Zoe
My little one is a bit fussy but he loves these muffins. Such a good recipe to whip up in minutes. Thank you!
Amy Whiteford
Hi Zoe, I'm sp happy to hear that your little one enjoys them (especially when they’re a bit fussy), that’s a big win! Thanks so much for taking the time to leave a comment, it means a lot. Amy
Sarah
So easy to make and my baby loves them
Amy Whiteford
So lovely to read, Sarah. I'm glad your little one is enjoying the recipes! Amy
Kori V
Thanks for the recipe! I did half batch of these to try them out and I subbed chia seed which I ground first, used coconut cream/milk, added coconut, a TBS of honey and then put a dollop of pineapple jam in the center of holed out batter and sealed them. Not quite like “Bobo’s but very very good. Trying to get a chewier texture next time. 😉
Amy Whiteford
That sounds absolutely delicious, Kori! I love the idea of adding coconut and pineapple jam—such a great flavour combo! The chia seed swap is a great touch too. For a chewier texture, you could try using a bit more oat flour or reducing the liquid slightly. Let me know how your next batch turns out!
Holly
Followed the recipe exactly, came out with soggy, undercooked bottoms and sour. I see that this recipe doesn’t have any sugar added ( which I liked about the recipe) but I was hoping it would be a little sweet with the bananas.
Amy Whiteford
Hi Holly, I'm sorry to hear you didn’t enjoy this recipe. There’s no added sugar or sweeteners, as it’s designed for babies and toddlers (though my 13- and 9-year-olds still love them!). If yours turned out too sour, it’s likely the berries were on the tart side. I recommend using very ripe (brown) bananas for added natural sweetness. You can always add a little extra sweetness, like sugar, maple syrup, or honey (for older kids).
To avoid soggy bottoms, check out the "Step-by-Step Instructions and Cooking Tips" section in the recipe. It helps to slightly thaw the berries, gently break them into the mixture, and ensure more of the oat mixture (without the berries) is at the bottom of the muffin tray.
I hope these tips help! Let me know if you have any other questions
Melanie Herrick
I make this recipe on repeat for my grandchildren. They love them! I have the apple and cinnamon version in the oven right now. Thank you for an excellent recipe.
Amy
Thanks Melanie 🙂
Cathy
My 12 month old loves these oatmeal cups! Instead of using frozen berries, I topped each cup with a bit of berry chia compote before putting them in the oven.
Amy
Great idea!
Kayla
Is your nutritional info for just 1 baked oatmeal in a mini muffin tray? My kid loves these btw!
Amy Whiteford
Hi Kayla, yes this is for one mini muffin. So glad your kids love them 🙂
Michelle R
The best! I’ve been making this recipe for over a year. I started making for my baby but the older kids wanted them. Now I bake a triple batch and freeze some for lunches. They can’t get enough. Sometimes I add ground flax and chia seeds but only because I have on hand. Thanks so much!
Britni Ludwig
I realized today I’ve made these muffins dozens of times and I’ve never left a review! They’re perfect. So simple and healthy to make. My toddler ate them all the time for breakfast as a baby and now she helps me make them as a 2 year old! They’re my go-to muffins for my kids and probably will be for years to come! Thank you for this recipe!!
Amy
Thank you so much Britni 🙂
Sheree Whittaker
I don’t eat bananas, any suggestions for a sub? So many great recipes are built around mashed bananas 🙁
Amy
I haven't tested any substitutes but i'd suggest apple sauce 🙂
Kanwal
Can I use fresh berries instead of frozen?
Amy
I've only made with frozen, fresh should work though.
Niamh
My 18 month old ADORED these first time around, made following the recipe and with added flaxseed meal and chia seeds! They were so handy for the mornings when we were stuck for time before work and daycare.
I've just put another batch in the oven and added the same as before, but also ground cashew.
Amy
Great additions! I'm so glad your little one enjoys them 🙂
Rebecca C
I really love this recipe but my younger kiddo is allergic to oats. Any chance you know if this would work with quinoa flakes?
Amy
Hi Rebecca, without testing it I really can't say. Sorry. I would worry that they would be a little bitter, but if he is used to the taste of quinoa flakes then he may be ok with them.
Anonymous
I don’t know what I did but I cooked it for 30mins using normal muffin tin, but it’s very soft inside. Is this normal?
Amy
Hi, Did it look like the inside of mine from the picture? They shouldn't be as soft as stove-top oatmeal. Although still soft they have a firmer, chewier texture.
Aubrey
My two year old daughter and I made these together. They were a hit with her and she is enjoying several for snack.
I added a squeeze of honey to the original recipe.
They came out so clean and perfect, I also think they taste delicious
Amy
Amazing! Thanks Aubrey 🙂
Shirley
Where is the rising agent in the muffins
Amy
Hi Shirley. These aren't muffins, they are just baked oats cooked in a muffin tray.