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.
Roxana says
Made the cherry version and it’s amazing! I’m by no means a baker and this was very easy to make! My 19m loved it and I stole one too and found it very delicious. Keen to try the other versions too. Thanks for posting this!
Amy says
So glad you and your little one enjoyed them, Roxana. Thanks for taking the time to rate and let me know 🙂
Nikita says
Can I make these with leftover cooked oatmeal? If yes what would be the changes necessary in the recipe??!! Thanks!
Amy says
Hi Nikita, without testing I can’t say for sure. I wouldn’t add the milk as the cooked oatmeal will already be softer and hopefully moist enough. I would try to achieve a texture similar to my raw mixture (see process shots / video). Good luck, hope it works for you.
Emma says
What are the measurements and nutritional information for the carrot cake muffins?
Amy says
Hi Emma, I just use an online calculator to calculate the nutrition facts. If you pop your ingredients into an online calculator it should give you the info you are looking for. I don’t have measurements offhand, sorry. It doesn’t have to be exact measurements, I usually just add to feel. Maybe I should look at adding different recipes
Delilah says
Great recipe! I made these dairy free (substituted oat milk and coconut oil) so my 11 month old can benefit from this iron-rich breakfast. She loves them! Thank you very much and hello from France.
Amy says
Hi Delilah, glad you could make the recipe work for your dietary needs and that your little girl enjoyed them 🙂
Kim Ngo says
Thank you so much for your recipe! I’ve tried blueberries muffins and coconut and mango muffins, and so far they were big hits.
Amy says
Fab! Thanks Kim 🙂
Mary says
So good and easy!! Excited to make variations to switch things up for breakfasts.
I had 1 question. I am NOT a baker by any means so is this supposed to come out a bit chewy? They taste great but I just want to make sure I baked it long enough. (Ended up 23ish min in small silicone tray).
Amy says
Hi Mary, I’m glad you enjoyed them. The texture is hard to describe, the oats may be a little chewy. I think because these are cooked in a muffin tray sometimes we expect them to be more of a muffin texture but it is really just oatmeal baked in muffin form.
Andrea C says
Looks awesome! Any recommendations on substitutes for the banana? – Thank you!
Amy says
Thanks Andrea, I haven’t tried any substitutes for the banana, it is used for both binding and sweetness. Maybe apple puree but I can’t say for sure without trying.
Tania says
Hi there,
In the nutritional information, is 1 serving considered to be 1 mini muffin? Thanks!
Amy says
Hi Tania, yes – one mini muffin. Please note that I use an online calculator to calculate so can not guarantee how accurate they are.
Michelle K says
Thank you so much for this recipe. My son loves it! I had a question on soaking raisins to prevent burning. I’ve never done it before. How long would you soak it for? Thanks
Amy says
Thanks Michelle! Just a couple of minutes, until they are nice and plump. Soak them before you do anything else and then by the time you are ready to add them they will be nice any plump 🙂
Gabby says
I have made these twice this week because my two kids (2yrs and 9months) and I gobbled them all up the first day (oops) they are really delicious! adding them to my favorite breakfast recipes, quick and healthy!
Amy says
Love comments like this! Thanks so much for taking the time to let me know 🙂
Lori Overman says
I’m looking for something I can prepare in advance, grab and eat when I get to work. I’m wondering if I could substitute the bananas? I don’t like bananas, but other than that this sounds wonderful. I need to lose some weight and I’m looking for quick, east, prepare ahead foods; especially breakfast.
Amy says
Hi Lori, I haven’t actually tested this recipe without the bananas so can’t say for sure, sorry. The bananas help bind and also add sweetness. I’d try apple puree but can’t guarantee it would work.