Get the recipe: 4 Baked Oatmeal Cups for Baby, Toddler + Kids
These allergy-friendly Baked Oatmeal Cups are about to make your crazy mornings a whole lot easier (and more delicious)!
Ingredients
Base of Oatmeal Cups
- 3 cups old fashioned oats, separated (see instructions)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large ripe bananas, smashed (roughly 1 cup)
- 2 eggs
- 1 cup almond milk, or milk of choice
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract
Carrot Cake Add-Ins
- 1/2 cup carrots, shredded
- 1/4 cup raisins (I used the golden variety)
- 1/4 tsp nutmeg
Antioxidant Powerhouse
- 2 cups frozen raspberries, roughly chopped
- 1/4 cup mini dark chocolate chips (optional)
- 1 tbsp chia seeds
PB&J
- 1/2 cup peanut butter, or any nutbutter
- 1/4 cup jam
Almond Blueberry
- 1/2 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
- 1 tsp almond extract
Instructions
- 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.
Notes
Note on Oats: if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats.
Age: 6 months and up if doing baby-led weaning. Great for toddlers and kids as well.
Note on Baby-Led Weaning: If serving to baby under 1 year of age, you can skip the maple syrup. I would recommend startig baby with the base recipe and then adding in finely chopped toppings as you see fit.
Yield: 12 Oat Cups
Storage: in an air-tight container in the fridge for 5 days. These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 3 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Note on Chocolate: if making these dairy-free, make sure you sue dairy-free chocolate. This is our favorite brand.
Serving: 1base oat cup, Calories: 256kcal, Carbohydrates: 38g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 118mg, Potassium: 347mg, Fiber: 5g, Sugar: 8g, Calcium: 94mg, Iron: 2mg
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!