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.
Jump to:
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
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 kid-friendly inspiration on Pinterest and Instagram.
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.
Lilyn says
Hi, Amy
I’m interested in making this recipe…….. Would like to know the texture of the fruity oat. Is it soft or hard to bite? Also, how many days (room temp) can I keep the fruity oat in an air tight container?
Tks & God Bless 🙂
Amy says
Hi Lilyn, they are quite moist. They have a slight crust but soft in the middle. I'd store them in the fridge for a few days or pop them in the freezer and take out when needed.
Lilyn says
Hi, Amy
I'm interested in making this recipe........ Would like to know texture of the fruity oat. Is it soft or hard to bite? Also, how many days (room temp) can I keep the fruity oat in an air tight container?
Tks & God Bless 🙂
Sarah says
Do you need to defrost the frozen berries first?
Amy says
Hi Sarah, no need to defrost first - just chuck them in frozen ?
rawiah says
OMG! I made most of your recipes and my son love it. Thanks a lot for your healthy and delicious food.
Amy says
Hi Rawiah, I'm so glad your son is enjoying the recipes and thank you so much for taking the time to comment x
pooni says
Hi Amy..I am A mummy to a 9 month old beautiful baby boy..Please let me knkw if it is ok for me to give him eggs and how i should cook it...
thanks...
love ur website..
can't waot to try the recipe's for my baby..
Amy says
Hi pooni, yes eggs are safe to give (as long as there are no allergies). Are you doing baby led weaning? If so then omelette strips are good. My youngest loved scrambled eggs as a baby too.
angela says
these are cooking right now, ive been looking for a new breakfast ideas for my son since he is getting bored with pancakes and eggs. Im wondering if anyone has tried these with other fruits such as apple sauce instead of the banana or other frozen fruits like peach. I am thinking that maybe an apple, cinnamon and peach flavor might be good. Or if anyone has added in some yogurt instead of milk possibly to add a little more protein?
can't wait to see what my son thinks of these!
Amy says
Hi Angela, how did it go? I hope your son approved 🙂 Your suggestions sound delicious and I think the recipe would adapt well, please let us know what you try and how it works ?
angela says
he now eats them once i got him to taste it. He seems to love them as he devours them as long as i cut them up into pieces for him. I currently have a batch in the oven where i replaced the bananas with a cup of apple sauce and the berry with frozen peaches that i diced up and i added a dash of cinnamon. they smell good i hope they taste good.
Debbie says
Have just made these with raspberries and blueberries and have come out really well! Thanks 🙂 Just wondering how is best to store them? Fridge or just an airtight container? Also, would they freeze ok? Cheers 🙂
Amy says
I usually store a few in the fridge to use the next day or so and then pop the rest in the freezer. I take a couple out in the morning and reheat in the microwave. Glad they were a success for you 🙂
Debbie says
Brilliant, thank you 🙂
Kerry says
How long to reheat
Amy says
Hi Kerry, I don't normally re heat them. I just let them defrost and serve. You could pop them in the microwave, it wouldn't take long - around 15 - 20 seconds probably.
Dana says
Have you ever tried it with pureed fruits? I have a bunch I would like to use up. TIA!
Amy says
I've never tried them with pureed fruit. Sounds delicious though! You could try reducing the banana a little and half the amount of fruit and then add a little puree? Let me know how they work out 🙂
Nicole Bradshaw says
Have you tried making these with steel cut oats? I have quick cook at home. I'm wondering if that would work or be too chewy. I'm looking forward to trying these though!
Amy says
Hi Nicole! Thanks for your comment. I've never tried them with steel cut oats, sorry. I'm presuming they would be chewy.