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.
Nicola says
I’m about to try this yummy looking recipe! Don’t have berries on hand though – do you know the measurements to use with cinnamon and apple please? Thanks so much in advance! (Ps We have an egg and nut allergy in the family so always looking for great alternatives for breakfasts)
Amy says
Hi Nicola, I would replace with the same amount (in g). I’d make sure to finely chop and you could even saute before adding to the mixture to ensure the apples are nice and soft. Adding raisins would give a nice sweetness and complement the apples (soak the raisins beforehand to make them nice and plump). Cinnamon I’d add to taste, around 1 tsp?
Noreen says
Hi, I noticed there’s no added sugar or sugar substitute in this recipe. Do you find that these are sweet enough for your kids? I love making foods that both my son and I could eat. Wondering if this would be sweet enough for me lol and how much sugar substitute I would add?
Amy says
My kids are happy with these unsweetened but then they are not used to sweet breakfasts. If you prefer something sweeter you can always add some maple syrup (or sweetener of choice). Enjoy!
Claire says
Hi, mine turned out pretty stodgy and a bit soggy, I used frozen berries so don’t know if the excess water made them do this. What is the inside texture supposed to be like? Thanks
Amy says
Hi Claire, I always use frozen fruit to make these. These aren’t supposed to be like muffins – they are baked oatmeal in cup form. It shouldn’t be too wet inside though, maybe you needed a little longer in the oven? Did you use a mini muffin tray?
Krupa says
Loved the simplicity of this recipe and turned out really well. My 16m old twins devoured them at breakfast – so much easier than dealing with the “porridge hair gel” aftermath I normally get! I used 50% blended oats and 50% rolled oats so they were softer and added chia seeds for an extra nutrient boost.
Can’t wait to try them again with other add-ins.
Amy says
That is great Krupa, so glad they were a hit! I agree – porridge hair gel is the worst!!! 😉
Hannah says
Quantities need to be more specific I presume… as I’ve just wasted a load of ingredients on half mush/ half burnt cups.
The bottoms are still raw and the tops going brown. I cooked them for double the time for mini muffins. I can’t give them to my son if they aren’t cooking properly as he is allergic to raw egg.
Amy says
Hi Hannah, I’m sorry these didn’t work for you. I have over 100 comments on this recipe, most of which is positive so I’d love to figure out what went wrong. Did you use cup measurements or grams? Did you break down the bigger berries when mixing? Did your mixture look the same consistency as my process shots/video? I have made this recipe a lot but do usually use a mini muffin tray, I have only trialled them once in a regular muffin tray but they turned out fine. They are baked oatmeal, in cup format, so aren’t the consistency of regular muffins but shouldn’t be mushy.
Amy Robinson says
Hi, can I use fresh berries instead of frozen?
Amy says
I posted a question earlier about whether it would be okay to use fresh fruit, however I took the plunge and decided to try it anyway. They turned out amazing. I was worried about whether my little one would like them as he’s suddenly turned extremely fussy but he wolfed 2 down at snack time so I would say it’s a success 🙂 thank you!
Amy says
Hi Amy, thanks for the feedback – sorry I didn’t get to your message in time but I’m glad you took the plunge!! So glad your little one likes them 🙂
Sabina says
Just stumbled upon your site while searching for some ideas for lunchboxes. Made these in a regular sized muffin tin (my son’s now 15 and approaching 6ft!) – they took about 45 minutes to cook, but we’re lovely (aforesaid son scoffed 3!). It’s great to know there are no added nasties and they’re tasty, filling and healthy – what more can you ask for!
I’m going to have a go at the vegetable savoury muffins later. Thanks for some much needed inspiration!
Amy says
Hi Sabrina, thank you for taking the time to rate and leave a lovely comment, it really means a lot. I’m delighted that your 15yr old liked these, it sounds like you need to double up the batch ;)! I hope you enjoy the savoury muffins, please read the notes regarding seasoning as they were developed for younger kids so lack in salt.
Lizzi sargentson says
Great recipe! I’ve frozen most of mine and either thawing or microwaving…my little one loves them, and getting her to eat oats is tricky, so I’m very pleased, thank you for a wonderful recipe!!!
Amy says
That is great, Lizzi! Thanks for taking the time to rate and comment 🙂