These allergy-friendly Baked Oatmeal Cups are about to make your crazy mornings a whole lot easier (and more delicious)! Plus they are baby, Toddler and Kid-Approved! They are made with wholesome ingredients such as oats, bananas, coconut oil and maple syrup and can be made refined sugar-free, dairy-free, soy-free, nut-free and gluten-free!
Baked Oatmeal Cups
These oat cups are part muffin and part wholesome bowl of oats all rolled into one delicious breakfast for your baby, toddler, kids and/or you!
That means you can serve your little ones a healthy and nutrient-dense breakfast on-the-go in a matter of minutes!
Or you can gently heat one of the oat cups up in a bowl, pour some milk over top, sprinkle with a pinch of brown sugar and eat like oatmeal for a more relaxed breakfast. Hint – the antioxidant powerhouse is especially good devoured this way.
How To Make These Baked Oat Cups
- Blending Oats: we are going to start by grinding down some old-fashioned oats for a minute (you can also use pre-made oat flour) to help make the oat cups hold their shape. This step is important so the oat cups can be half-muffin in form and texture.
- Add Dry Ingredients: next we are going to add the oat flour into a bowl with more old-fashioned oats, baking soda, salt and cinnamon.
- Mix Wet Ingredients: In another bowl, we mix together 2 mashed bananas, 2 eggs, some milk, a small amount of maple syrup, melted coconut oil and a splash of vanilla extract.
- Mix Dry and Wet Ingredients: Then we fold the wet ingredients into the dry ingredients and gently fold until incorporated.
- Mix in Add-Ins: Then we get to mix in some delicious add-ins for fun!
- Bake: Finally we bake them up, let them cool slightly and then dive in for a delicious breakfast.
You can make the basic base recipe for an amazing cinnamon maple syrup flavor oatmeal muffin (a great option if you want to add some your favorite toppings on later) or you can jazz them up beforehand with my favorite toppings.
COOKING WITH KIDS
You can easily have your kids help you make these muffins.
- Toddlers can help measure and pour the oats into the blender.
- They can help put the lid on the blender and push start. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp.
- Toddlers can help measure and put the ingredients into the bowl.
- They can help mix the ingredients together.
- They can pick out and measure all of the ingredients. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp.
- They can help mix the ingredients together.
- They can help to fill the muffin cups with the batter
Favorite Flavor Combinations
Carrot Cake – with shredded carrots, raisins and nutmeg
Antioxidant Powerhouse – with mini dark chocolate chips, raspberries and chia seeds
PB & J – with peanut butter (sunflower seed or almond butter) and your favorite jam
Almond Blueberry – with whole blueberries, slivered almonds and almond extract
Below, you will see that I give measurements for the add-ins for making a full 12 oat cup batch, but don’t let this discourage you from mixing and matching your favorite combinations so you can have more than one breakfast cup for the week ahead.
Oh, and let’s not forget that these little cups can be made allergy-friendly:
More Toddler + Kid Breakfast Ideas
- 4 Breakfast Egg Muffins (Baby, Toddler + Kid-Approved)
- 15 Smoothies for Toddlers + Kids (Healthy + Delicious)
- 74 Toddler Breakfast Ideas (Healthy + Easy Recipes)
- Freezer-Friendly Spinach Waffles for Baby + Toddler
DID YOU MAKE THESE BAKED OATMEAL CUPS?
I’D LOVE TO KNOW HOW THEY TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇
4 Baked Oatmeal Cups for Baby, Toddler + Kids
Base of Oatmeal Cups
Carrot Cake Add-Ins
- 1/2 cup carrots, shredded
- 1/4 cup raisins (I used the golden variety)
- 1/4 tsp nutmeg
- 2 cups frozen raspberries, roughly chopped
- 1/4 cup mini dark chocolate chips (optional)
- 1 tbsp chia seeds
- 1/2 cup peanut butter, or any nutbutter
- 1/4 cup jam
- 1/2 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
- 1 tsp almond extract
- Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
- Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don’t over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
- In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until incorporated.
- Gently stir in add-ins.
- Spoon oat batter into the muffins tins all the way to the top.
- Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.