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.
Video Tutorial
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.Â
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.Â
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.Â
- 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.Â
- 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.
Deb Murray says
These look delicious! The recipe says to use 3/4 cup or 60 ml- if a cup is 250 ml then i'm not sure 60 ml is enough??
Amy says
Hi Deb, thanks for pointing this out. It should be 180ml, i'll change the recipe 🙂
Vicky says
Just made these for my girls - BIG hit! (for the grown ups too). Think it is the most my 6mo has ever eaten! Definitely a keeper.
Amy says
Great! Glad they were a success and thanks for letting me know 🙂
Erika says
These are REALLY delicious. I used frozen raspberries and had run out of vanilla so used a dash of honey. I'm so pumped to have this recipe on hand now! Good lunchbox snack and one in the bag for my 2 year old for the run.
Thankyou!
Amy says
Thanks Erika! Glad they were a hit 🙂 Thanks for taking the time to comment x
Holly says
So excited to try these. Mine are in the oven right now. My bananas were small so I added a half of an avocado. I'm always trying to sneak it in where I can. Used coconut milk as I didn't have any breast milk on hand.
Amy says
Never thought of trying avocado in them, how did it go? 🙂
Alice says
I might make some of these for my kids*
*Me 😀
Nice recipe - thanks!
xxx
Amy says
He he! Thanks! When I make them I'm sure my husband eats more than the kids!
Eb Gargano says
These look fab...my kids would love them. And they would definitely agree with Finn that 3 small ones are way better than 1 big one 🙂
Amy says
Thanks Eb! Great minds think alike!
Marta says
Oh my little raisin would live these. I'm a fan of mini muffins anything too...plus we have all this on hand so win win!
Marta @petiteraisin.ca
#tastytuesdays
Amy says
Oh great! Let me know how they go!
Mal says
I made these with the flax substitution and they turned out awful. They did not stick together and fell apart even after 40 minutes in the oven. I also wasn’t a fan of the taste.
Amy says
Hi Mal, I'm trying to think what could have gone wrong with the recipe for you. I trialled the recipe with the flax egg and it worked really well for me. Did you allow the flax egg to thicken before adding to the mixture? What was it about the taste you didn't like? Was it not sweet enough? They are intended to be a hand held breakfast and so I don't like to make them too sweet. This is the first negative comment I have received on this post so would love to try and figure out what went wrong...
Rebecca | AAUBlog says
these look great. I've got all of these things in the house the moment - perfect for breakfasts in a rush (which is most day)! #tastytuesday
Amy says
Yes! I love a quick breakfast with a quick clean up!
Helen says
Oo these looks delicious for my 10 month old daughter - she loves anything with oats in! I make something similar - Blueberry and Oat Bars (http://treasureeverymoment01.blogspot.co.uk/2016/01/finger-food-blueberry-and-oat-bars.html) - so quick and easy to make and I'll certainly be giving your recipe a go, thanks 🙂 #TastyTuesday
Helen x
Amy says
Thanks Helen! Will need to check out your recipe 🙂
Emma says
How long can these be stored for? X
Amy says
Hi Emma, I usually freeze these for around 3 months.