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 tablespoon of flaxseed. Mix with 3 tablespoon 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 (¾ cup) Milk (of choice)
- 1 teaspoon Vanilla extract (optional)
- 150g (1 ¼ cup) Frozen Mixed Berries
- 1 teaspoon 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 tablespoon of flaxseeds with 3 tablespoon 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
Nutritional facts
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.
April says
Do you think it would be possible to use steel cut oats instead of rolled oats?
Amy says
I don't think steel cut oats would work in this recipe, sorry.
Sylvia says
Is it possible to substitute the banana? We are a banana hating household!
Amy says
Apple sauce may be a good option but without testing I can't guarantee it will turn out right, sorry.
Katie says
Short ingredient list, easy to make, adaptable, and my 9 month old loved the little cups - especially how baking the blueberries makes them soft (so much safer). We had fun with this one. I'll admit I was a bit sceptical about these cups firming up when I saw the batter consistency but they turned out perfectly - have faith!
Amy says
Thanks for taking the time to rate and leave a comment, Katie. I'm so glad your little one liked them 🙂
Leah Clarke says
Hey there, do you think this recipe would work with ready brek? I try to give that instead of oats because of the higher iron content. Thanks!
Amy says
Hi Leah, I’m not sure to be honest. Is ready break just quick oats? If so the texture may be a little different - I think a little more dense.
Mia Mommy says
Hey! Loved the recipe! Thanks for sharing 🙂 Hoping my difficult to feed breakfast baby likes them! Is there a reason they need to be refrigerated?
Amy says
Hi Mia Mommy, I hope your little one likes them. I always refrigerate or freeze these as they are quite moist (even after baking), thus providing a good environment for bacteria to grow.
Michelle Rossmann says
Breakfast has been a struggle so I looked up “oatmeal bites” and found your recipe, I made them but did half the amount of vanilla and they turned out perfect. One yr old loves them and so does my 8yr old. I will be trying out the other flavors as well as some other recipes from your page. Thanks!!
Amy says
Thanks Michelle, I hope you find lots of other recipes to enjoy 🙂
Steph says
This recipe is great! I hit my limit with letting my son smear oats everywhere like paste… these are the perfect little handheld bites that make for a super quick and easy breakfast. Looking forward to trying different flavours, I think I’ll add some peanut butter next time for a little more protein.
Amy says
Fantastic, thanks Steph 🙂
Erin says
Have loved this recipe for a while using berries. Did the variation with carrot and apple and my toddler loves them just as much! Thanks so much for your great recipes 🙂
Amy says
Thanks Erin 🙂