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+ servings
grid of 4 varieties of oatmeal muffin cups for baby, toddler and kids.

Get the recipe: 4 Baked Oatmeal Cups for Baby, Toddler + Kids

5 stars (39 ratings)
These allergy-friendly Baked Oatmeal Cups are about to make your crazy mornings a whole lot easier (and more delicious)!


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

Antioxidant Powerhouse

  • 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

Almond Blueberry

  • 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.


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

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