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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.
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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.
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.
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
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.
- 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
Nutritional facts
* Originally posted Feb 2016, updated June 2019 to include new photos and recipe information.
Georgie
Would there be a way to do these without egg? My daughter has an egg allergy
Thanks
Georgie
Amy
Hi Georgie, I haven't tried them without egg so can't say for sure. You could try a little extra mashed banana, some apple puree or maybe a chia egg?
Monica attard
Lovely and delicious. Have baked 2 batches for myself for breakfast and I intend to do them for my Norwegian grandchildren when they're here. Thanks!
Amy
This is so lovely to read, Monica. I hope your Norwegian grandchildren enjoy them too 🙂 . Thanks for taking the time to let me know, Amy
Judy Ingalsbe
Hi Amy! My 15 month old granddaughter absolutely loves them! It's so fun to have some of her favorite foods in one little tasty treat (I used fresh strawberries, blueberries and blackberries, along with the bananas). Thanks so much for sharing!
Amy
Thanks Judy, so happy she enjoyed them. Thanks for taking the time to comment and rate 🙂
Helen
just made these for my 7 mo daughter. I've been struggling with breakfast. She's just eaten 2, most she's ever eaten for breakfast! And they'll be great for taking out as a snack as well. Will be popping them in the freezer for the rest of the week
Amy
Thanks Helen, so glad they were a hit. They are great for taking out and about 🙂
Sarah
Hi, I’m just starting out on my weaning journey - I’m finding it quite stressful! My 7 month old barely eats anything so I’m going to try these now.
Is 195g of porridge oats right? It seems much MUCH more in than the adorable video!
Thanks!
Amy
Hi Sarah, Yes, it is two cups which is around 195g. The bowl in the video is quite small and shallow so it may look like more. Just watched the video again, can't believe how much the boys grow in a year!
Laura
just baking these for my BLW 6 month old! he is doing really well with BLW but now I am worried that the blueberries might be a chocking hazard? I didn't cut them or anything should I have?
Thank you!
Amy
Hi Laura, sorry for the delay in getting back to you, I have been travelling with little wifi. Did the blueberries not burst when they were cooked? I find that they burst into the mixture. I was happy to serve this to my baby but you need to serve your baby what you are comfortable with and what you think he can manage. If you feel more comfortable cutting the blueberries then go ahead, it won't alter the recipe. 🙂
Nguyen
Do you leave the berries frozen or thaw them first?
Amy
HI Nguyen, I usually add them frozen but either will work 🙂
Michelle
Just made a batch and they’re absolutely delicious was wondering how long you able to keep these in the freezer?
Amy
Hi Michelle, delighted that you like these. I'd store them in the freezer for up to 3 months 🙂
Ranjana
Probably a dumb question, are rolled oats the same as porridge oats?
Thanks
Amy
Yes, they are the same thing. Enjoy!
Stephanie
Hi there - my daughter is allergic to eggs (anaphylaxis). Have you or anyone ever tried this with flaxseed meal to replace the egg? Interested to see if it might still taste good!
Amy
Hi Stephanie, I haven't actually tried egg replacements in this recipe so can't say how it would turn out, sorry. If you try it please let me know!
Sarah
Hi, I'm looking forward to trying this recipe. Just wondering though, I usually soak oats the night before, would this affect the recipe? Guess I will just have to give it a try.
Amy
Hi Sarah, just seeing this now, sorry. Did you try it? If so how did it work?
Sylvia
My little one and I love your recipes! Thank you for sharing.
I added peanut butter and pear instead of berries, yummy ! x
Amy
Thanks so much Sylvia! Pear sounds delicious.....will have to try!
Francesca
Hi Amy,
Thanks for sharing this recipe. I made a batch last night and they came out beautifully. They taste great and I've already scoffed 3 myself. My 1 year old daughter loves them too. I uses fresh blackberries and strawberries and I put half of the oat in the mixer with the banana so the mix was a bit smoother.
Will definitely try ,ore of your recipe.
Amy
Hi Francesca, Brilliant!! So happy that these were a hit for you. Great idea blending some of the oats too, love that tip. Hope you find more recipes that you enjoy 🙂