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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.
Alanna
My nine-month old baby is allergic to bananas 🙁
Do you have any suggested substitutes for that ingredient?
Thank you!
Amy
Hi Alanna, without experimenting I can't say for sure, sorry. Perhaps try apple puree?
Sam
we make these all the time my daughter loves them! and I love your site.. really great recipes all of them!
Amy
Thanks Sam, this makes me so happy! 🙂
Dianna
I tried to make these twice and they came out really soggy. I baked for 30 minutes and used liners. They even stuck to the liners. Help...lol
Amy
HI Dianna, Sorry the recipe hasn't worked for you. Are you using mini muffin trays or regular? Are you breaking down the frozen fruit when mixing? Did your mixture look like mine did in the pictures (and video)?
Kelly
Hi there! New mom here. Do the rolled oats need to be cooked prior to making this recipe? This may be a silly question but I’ve never used rolled oats before. Looking forward to making this for my 9 month old.
Amy
Hi Kelly, No need to cook the oatmeal beforehand. If you prefer you could blend the oats a bit to break them down 🙂
Sonia Kapadia
Hi there, I'm so excited about BLW and your site has been so helpful! Can you tell me what type of oats you use? Are they baby ones which are iron fortified, steel cut, adult ones etc? Thanks so much!
Amy
Hi Sonia, I used rolled oats. Steel-cut won't work in this recipe but baby oatmeal may work (but the texture would be different).
Candice
Do I put the mixed berries frozen as is or do they need to be thawed prior?
Amy
Hi Candice, I put the berries in frozen but when I am mixing the recipe I break down some of the bigger berries into the mixture 🙂
Pinky
I came here looking for recipes to try for my soon-to-be kindergartener to put in his lunch box. I understand these are for babies and they are fantastic as-is for babies, but now that I’ve made these twice I can suggest for older kids adding some crunch-factor like maybe pecans though I don’t know if you’d be allowed to take them to school with the nuts. I also add maple syrup to mine so that they are a bit more flavoursome. Otherwise great way to use up leftover breakfast oats (my kids always leave porridge in the morning). Thanks for this!
Amy
Thanks for your detailed feedback, Pinky. I love your ideas, unfortunately, my boys can not bring nuts to their school and I know that this is the case with many of the schools in Australia. Great idea for an after-school snack or for taking out and about at the weekends though. Thanks for taking the time to leave a comment, it means a lot 🙂
Felicia
Is there anything I can substitute for banana? LO is allergic. Thanks!
Amy
Hi Felicia, the banana adds sweetness and helps to bind. Without trialling substitutes, I can't say for sure how they would turn out. You could try apple puree but I'm not sure how they will hold together.
Jennifer F
I love this recipe! My son had been eating these since he was 6 months old and wanting to feed himself.
Super easy to make with a bag of frozen mixed berries!
Even my husband had started taking them to work for his breakfast!
Thank you!!
Amy
Hi Jennifer, thanks for the feedback. I'm delighted that these are both baby and husband approved! 🙂
Mary Kate
Thanks for the recipe! I've baked these 3 times now for my kids (9 months and 2). They love them, and I love how easy they are to make (I make my batter in a thermomix). Going to try some of the variations now - thanks again!
Amy
Thanks Mary Kate, so glad the recipe works well for you and that your kiddos love them 🙂 Thanks for taking the time to rate and comment, it means a lot. Amy
Lizzi sargentson
Great recipe! I’ve frozen most of mine and either thawing or microwaving...my little one loves them, and getting her to eat oats is tricky, so I’m very pleased, thank you for a wonderful recipe!!!
Amy
That is great, Lizzi! Thanks for taking the time to rate and comment 🙂
Sabina
Just stumbled upon your site while searching for some ideas for lunchboxes. Made these in a regular sized muffin tin (my son's now 15 and approaching 6ft!) - they took about 45 minutes to cook, but we're lovely (aforesaid son scoffed 3!). It's great to know there are no added nasties and they're tasty, filling and healthy - what more can you ask for!
I'm going to have a go at the vegetable savoury muffins later. Thanks for some much needed inspiration!
Amy
Hi Sabrina, thank you for taking the time to rate and leave a lovely comment, it really means a lot. I'm delighted that your 15yr old liked these, it sounds like you need to double up the batch ;)! I hope you enjoy the savoury muffins, please read the notes regarding seasoning as they were developed for younger kids so lack in salt.
Amy
I posted a question earlier about whether it would be okay to use fresh fruit, however I took the plunge and decided to try it anyway. They turned out amazing. I was worried about whether my little one would like them as he’s suddenly turned extremely fussy but he wolfed 2 down at snack time so I would say it’s a success 🙂 thank you!
Amy
Hi Amy, thanks for the feedback - sorry I didn't get to your message in time but I'm glad you took the plunge!! So glad your little one likes them 🙂
Amy Robinson
Hi, can I use fresh berries instead of frozen?
Keeley H
I just used frozen strawbs and blueberries and.chucked in a handful of dried cranberries (break down the strawbs). I've made these lots of times since my boy was being weaned (he's now 19 months). My nephew also enjoys them (he's 5 months older). I think they'd eat them until they came out of their ears!!! Thanks for the recipe x
Amy
Delicious, so glad your family enjoy them 🙂
Hannah
Quantities need to be more specific I presume... as I've just wasted a load of ingredients on half mush/ half burnt cups.
The bottoms are still raw and the tops going brown. I cooked them for double the time for mini muffins. I can't give them to my son if they aren't cooking properly as he is allergic to raw egg.
Amy
Hi Hannah, I'm sorry these didn't work for you. I have over 100 comments on this recipe, most of which is positive so I'd love to figure out what went wrong. Did you use cup measurements or grams? Did you break down the bigger berries when mixing? Did your mixture look the same consistency as my process shots/video? I have made this recipe a lot but do usually use a mini muffin tray, I have only trialled them once in a regular muffin tray but they turned out fine. They are baked oatmeal, in cup format, so aren't the consistency of regular muffins but shouldn't be mushy.
Victoria
This was my experience as well. Does it matter how the banana gets "mushed?" I can't think of how else my oatmeal cups turned out this way. I'm afraid to give this to my son because it still seems uncooked on the inside. Bummer, the ones in the recipe look so good!
Amy
Hi Victoria, sorry you didn't have much success with the recipe. The muffins are quite moist inside as they are more of a baked oatmeal than a muffin. Have you watched my video or looked at my process steps? Did your mixture look the same before cooking? Did you break down the frozen berries when mixing? I find if they are too big and not broken down they can leave the cups soggy. Did you use a regular muffin tray or mini muffins? I can't think of what else could have went wrong.
Krupa
Loved the simplicity of this recipe and turned out really well. My 16m old twins devoured them at breakfast - so much easier than dealing with the “porridge hair gel” aftermath I normally get! I used 50% blended oats and 50% rolled oats so they were softer and added chia seeds for an extra nutrient boost.
Can’t wait to try them again with other add-ins.
Amy
That is great Krupa, so glad they were a hit! I agree - porridge hair gel is the worst!!! 😉
Claire
Hi, mine turned out pretty stodgy and a bit soggy, I used frozen berries so don’t know if the excess water made them do this. What is the inside texture supposed to be like? Thanks
Amy
Hi Claire, I always use frozen fruit to make these. These aren't supposed to be like muffins - they are baked oatmeal in cup form. It shouldn't be too wet inside though, maybe you needed a little longer in the oven? Did you use a mini muffin tray?