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.
You may also like
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
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.
Tiffany says
This recipe is amazing!!!! Have made the standard recipe and the carrot cake add ins. Both were incredible and bubba loves them. Thank you for sharing
Amy says
Thanks, Tiffany 🙂
Sonia says
Love love love these!! So does my one year old. I did add a little cinnamon too.
Amy says
So glad they were a hit, Sonia. Thanks for taking the time to rate and let me know 🙂
Madison V says
Hi! This looks great! Wondering if you can sub something for banana? With everything going on, bananas are out each time I’ve gone to the store!
Amy says
HI Madison, I can’t say for sure without trying. I’d maybe try replacing with apple puree (sauce).
Janice says
I only have “quick oats” (cooks in 1 min). Would that work for this recipe, or do I need traditional rolled oats?
Amy says
Without trying myself I can’t really say how it would turn out. I suspect they would be a little denser but not sure. Sorry.
Ali says
Loved by the whole family, thank you!
Can’t wait to try the other flavour options too.
Amy says
Great! So glad these were a hit all round, Ali. Thanks for taking the time to let me know 🙂
Megan says
I have strawberries that I have frozen, and have yet to find something to bake them with since that are so soggy when thawed. Would it be ok to add these to the muffins, or would it be too much moisture? I have tried draining some of the liquid after thawing, but the strawberries seem to retain some until I tried to use them in something.
Have quite a bit of frozen strawberries so would love any other recommendations of things to make with them besides smoothies. Thank you
Amy says
Hi Megan, yes they should work fine in this recipe. I’d chop them up a little and break them down in the mixture, especially if making mini cups. You could also use the strawberries to make strawberry puree (I freeze in ice cubes to use in baking, yoghurt, oatmeal etc). I use strawberries in this strawberry and banana loaf, I roast them first. Roasting the thawed strawberries could work too. You could also use them in ice poles or banana ice-cream.
Jayelen says
I’ve made apple ones, peach ones, strawberry ones. Then I had some left over oranges and made orange and cinnamon ones. Replaced the milk with squeezed juice added zest and then some extra chuncks. ❤️
Amy says
I love that you have made so many versions. I have got to try the orange version, sounds amazing 🙂