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Baked Oatmeal Cups With Bite Out of One

Baked Oatmeal Cups

Oats baked with fruit to make little hand held breakfast bites or a healthy kids' snacks. Great for blw (baby-led weaning).
Course Breakfast / Snack
Cuisine Western
Keyword Baked Oatmeal, Baked Oatmeal Cups, Fruity Baked Oatmeal Cups
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 24 Mini Muffins
Calories 53kcal


  • 2 Ripe bananas, mashed
  • 200g (2 cups) Rolled oats
  • 1 egg (beaten)
  • 180ml (3/4 cup) Milk (of choice)
  • 1 tsp Vanilla extract (optional)
  • 150g (1 1/4 cup) Frozen Mixed Berries
  • 1 tsp Coconut oil (or butter) for greasing.


  • 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.



  1. DAIRY FREE - This recipe works well with both dairy and plant-based milk.
  2. EGG - You can replace the egg with a flax egg. Mix 1 tbsp of flaxseeds with 3 tbsp of the milk until it forms a gel. 
  3. FLAVOUR - Fed up with mixed berries? Replace them with other fruits or flavour options. See above post for suggestions. 
  4. Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 7mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg