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 tablespoon of flaxseed. Mix with 3 tablespoon 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 (¾ cup) Milk (of choice)
- 1 teaspoon Vanilla extract (optional)
- 150g (1 ¼ cup) Frozen Mixed Berries
- 1 teaspoon 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 tablespoon of flaxseeds with 3 tablespoon of the milk until it forms a gel.Â
- FLAVOUR - Fed up with mixed berries? Replace them with other fruits or flavour options. See above post for suggestions.Â
- Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months
Nutritional facts
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.
Rebecca Cohane says
I love this recipe! I always love to have these on hand for breakfast or snack
Amy says
Thank you, I'm so happy you love them 🙂
Danielle says
My baby has an egg allergy so I substituted a flax egg in and they still turned out great and held up well! My baby loves them and I have to hold myself back from going into her freezer stash and having some for myself!
Amy says
Great to know, thank you Danielle.
Yulca says
Made this (plant-based) today & added 2 tbsp of hemp & chia seeds each for extra nutrients. Huge hit wit 6 mo & 2 yo! Love all the different flavor combos, too. A keeper for years to come, thx.
Amy says
Great to know, thank you 🙂
Joyce says
Thank you for sharing this recipe! I blended the oats and added 1 small date with chopped up frozen strawberries and my 17 months old absolutely love love love them!! Thanks so much!!
Amy says
Brilliant, thanks Joyce 🙂
Jennie says
I just made these this morning for my 1 year old who has been a little pickier lately on what he will feed himself. He gobbled up three of these! I used fresh strawberries, blueberries, and raspberries cut into smaller pieces before mixing in. I’m excited to try some other combos for him!
Amy says
Always lovely to hear, thanks Jennie
Christina says
Hello! Wondering if I can use water instead of milk or milk alternatives for the recipe. I’m exclusively breastfeeding my baby and she’s too young for other types of milk. I don’t have enough extra breastmilk to try that either. Thank you!
Amy says
Hi Christina, I haven't tried so can't guarantee the results but I'd say it would be worth a try.
Sarah says
Hi Christina, I also exclusively breastfed and When your child is ready to starts solids they are ready for milk/milk subs in baked/cooked goods (barring an allergy)
Binty says
This recipe was a massive hit with my 14 month old. She has one everyday before nursery.
Amy says
Fantastic! Thanks Binty 🙂
Kathryn Ball says
Really appreciate the included flavor variations! My baby gets bored if I make the same flavors too many times in a row.
Amy says
Thanks Kathryn 🙂
Hannah says
Is there anything I could substitute the banana for? Or would it work without the banana? I find they constipate my baby. She’s also allergic to eggs and milk so I’d be using flax seed and oat milk.
Amy says
Hi Hannah, the banana sweetens and helps to bind. I haven't tried an alternative but apple sauce/puree may work. Do ripe bananas also constipate your little one? Ripe bananas are great in this recipe. Hope the recipe works for you with all the alterations 🙂
Jk says
Can I use baby oats instead ?
Amy says
Hi JK, I haven't tested it with baby oats. I think it would work but they may be a little dense. Maybe worth trying 50:50 first.
Ash says
Looking forward to try this with my baby who is weaning! For clarification, in the reheating instructions, when you say "Alternatively, cook the oatmeal cups directly from frozen." what does it mean to cook? Is microwave the only option?
Amy says
Hi Ash, I always microwaved them. You can try popping them back in the oven but I haven't tested this so can't give timings and can't say how they will turn out.