Favorite Oatmeal Cups – Yummy Toddler Food

With a simple method and the most delicious outcome, these Oatmeal Cups are a yummy way to serve oatmeal. The recipe takes about 30 minutes start to finish and is a great breakfast for home or on the go.

There are few things that make me happier than a nutritious, healthy breakfast recipe for kids I can make ahead of time, and this one fits that criteria—with the added benefit of it being SO much easier to eat than a bowl of oatmeal. Little hands can pick it up and eat it, we can eat it with one hand while we do all of the other things (if needed), and it’s even great packed as an on-the-go meal.

Oatmeal cups, essentially all of the ingredients you use to make classic oatmeal baked into a muffin shape, are versatile and delicious. They’re one of my favorite oatmeal recipes for kids.

We love these best slightly warmed with butter and maple syrup, but they are also yummy cold or at room temperature—plain!

(You may also like Blueberry Banana Baked Oatmeal, Banana Oatmeal Bars, and Banana Oatmeal Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy breakfast recipe to share with the kids.

• Rolled oats (old-fashioned oatmeal): This forms the base of the baked oatmeal cups, so look for it in your cereal aisle.
• Ground flaxseed (or chia seeds or additional oats): Adding this ingredient further helps the batter to hold together nicely. And it adds beneficial fats and fiber. You can simply use more oats if you don’t have any.
• Cinnamon: I like to add cinnamon to most of my banana baked goods so I use it here. You can use a pinch of cardamom or nutmeg instead, if you prefer.
• Milk: I typically bake with whole dairy milk, but you can use any type you prefer, including dairy-free milk such as almond milk.
• Ripe banana: I like to add ripe banana to the base of my oatmeal cups for extra sweetness. In this recipe, it also helps to bind the mixture together without eggs. (To make this without banana, use unsweetened applesauce.)
• Pure maple syrup: A little maple syrup in the batter ensures that the flavors come through with natural, yummy sweetness.
• Vanilla: I add vanilla extract to this recipe to round out the flavors. You can use pure vanilla extract or imitation.
• Chocolate chips, sliced strawberries, raspberries or sliced fruit to top (optional)

Step-by-Step Instructions

Here is an overview of how to make this oatmeal cup recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

Step 1. Mash the banana so it’s smooth using a fork or a potato masher.

Step 2. Add it to a medium bowl with the rest of the ingredients.

Step 3. Stir well to make a uniform mixture.

Step 4. Portion out into a muffin tin, adding any optional toppings you like to the top of the batter in each muffin cup. Bake.

How to Store

Store leftover oatmeal cups in an airtight container for up to a week. Or freeze for up to 6 months in a freezer bag with as much air removed as possible. Warm through in 15 second increments in the microwave on a heat-safe plate to serve.

You can also pack them in a kids lunchbox or as a snack to be eaten cold or at room temperature like any other muffin.

Best Tips for Success

• Top oatmeal cups with a sliver of butter and maple syrup. Or try nut butter such as peanut butter or almond butter. They are also great warm with a little chocolate hazelnut spread.
• Use applesauce or Apple Puree in place of the banana to make apple baked oatmeal cups if desired.
• Use certified gluten-free rolled oats to make these gluten-free.
• Use nondairy milk to make this recipe dairy-free.
• Double the batch to use as breakfast meal prep and stash half into the freezer for a future week.
• Use fresh berries or frozen berries.
• I prefer to bake with a nonstick muffin tin coated with nonstick spray for best results.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 350 degrees F and grease a standard muffin tin well.

• Add all of the ingredients except the toppings to a big bowl. Stir well.

• Add batter to the prepared muffin pan, using about ¼ cup in each cup.

• Top with fruit or chocolate chips and bake for 30-34 minutes or until lightly golden brown around the edges and firm to the touch.

• Let cool slightly and serve, or store and enjoy later.

• Store in an airtight container for up to a week. Or freeze for up to 6 months in a freezer bag with as much air removed as possible. Warm through in 15 second increments on a heat-safe plate to serve.
• Top with a sliver of butter and maple syrup. Or try nut butter such as peanut butter or almond butter. They are also great warm with a little chocolate hazelnut spread.
• Use applesauce in place of the banana, if desired.
• Use certified gluten-free rolled oats to make these gluten-free.
• Use nondairy milk to make this recipe dairy-free.

Serving: 1 cup, Calories: 129kcal, Carbohydrates: 22g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 98mg, Potassium: 178mg, Fiber: 3g, Sugar: 7g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 1mg