Fruity Baked Oatmeal Cups

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.)

1. Mash Banana 
2. Mix in Rolled Oats
3. Add milk, egg and vanilla.
4. Stir in mixed berries
5. 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 

• Banana Oatmeal Cookies
• Porridge Fingers
• Coconut and Mango Breakfast Bites

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies 

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4.75 from 35 votes

Baked Oatmeal Cups

Oats baked with fruit to make little hand held breakfast bites or a healthy kids' snacks. Great for blw (baby-led weaning).

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Serves:24 Mini Muffins

Hover over "serves" value to reveal recipe scaler

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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

1. DAIRY FREE - This recipe works well with both dairy and plant-based milk.
2. 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. 
3. FLAVOUR - Fed up with mixed berries? Replace them with other fruits or flavour options. See above post for suggestions. 
4. Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months

 

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Baked Oatmeal Cups

Amount Per Serving

Calories 53 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Cholesterol 8mg3%

Sodium 7mg0%

Potassium 81mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

Vitamin A 30IU1%

Vitamin C 1mg1%

Calcium 15mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Breakfast / Snack

Cuisine:Western

Keyword:Baked Oatmeal, Baked Oatmeal Cups, Fruity Baked Oatmeal Cups

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* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.