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grid of 4 varieties of oatmeal muffin cups for baby, toddler and kids.
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4.89 from 9 votes

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)!
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 oat muffins
Calories: 256kcal
Author: Michele Olivier

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.  

Nutrition

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