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.
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.
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.
Yes, you can just use a regular muffin tray. The cooking time is longer (approx. 25 mins) but they work just as well.
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.
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
- 1 Mini Muffin Tray
- 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
- 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.
- 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.
- 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.
- STORAGE - Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.