These easy Baked Oatmeal Cups are an ideal way to serve oatmeal to babies, baby-led weaning style, and to toddlers who like to feed themselves. (And to anyone who wants an easy breakfast option.) Oatmeal as finger food with much less mess? Yes, please!

baked-oatmeal-cups-on-plate
Baked Oatmeal Cups

I love this method of making oatmeal into little cups that can be eaten with hands or a fork—because they are so easy to make ahead and stash in the fridge for easy kids breakfasts. You can make these in either a mini muffin tin or a silicone mold, and both will create little oatmeal bites that are super yummy.

The ingredients are basically the same as you use to make a bowl of oatmeal, but the result is easy to pick up and bite and may have a more appealing texture for some kids.

These oatmeal cups use chia seeds to help bind them together and are a great source of healthy fats, fiber, and protein. I love this cinnamon-raisin flavor, but there are a lot of variations to try.

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Ingredients You Need

To make this easy kids breakfast idea, you’ll need to have the following ingredients on hand and ready to go.

ingredients in baked oatmeal cups on counter.
  • Rolled oats: I use rolled oats in this recipe, which are sometimes also called “old-fashioned oats.” For a more uniform final texture, I like to grind up the oats slightly in a food processor or blender. You can also use store-bought quick or instant oats.
  • Milk: I prefer to use dairy milk as the liquid in this recipe, which softens the oats and adds calcium and protein. You can use nondairy milk, if needed, to make them dairy-free.
  • Chia seeds: These seeds help the mixture hold together when baked. (And they allow the baked oatmeal to be egg-free so more kids can enjoy them.)
  • Cinnamon: I love adding cinnamon and vanilla to this recipe for flavor.
  • Raisins: I use raisins with the cinnamon in this recipe, but there are so many options including blueberries, diced strawberries, grated apple, and grated sweet potato.
  • Maple syrup or honey, optional, to make these a little sweeter.

Step-by-Step Instructions

Here’s a preview of this recipe so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

how to make baked oatmeal cups in grid of images.
  1. Place the oats and chia seeds in a medium or large bowl and stir in the hot milk or water. Add the cinnamon, vanilla, dried fruit, and honey.
  2. Stir well. Let sit.
  3. Press the batter of wet ingredients into each mold or mini muffin cup. Bake!
  4. These store well in the fridge, so you can plan to serve the batch throughout the week. You can serve them slightly warmed or cold, according to what your kiddo prefers. (My middle kiddo ate a lot of these cold, packed in day care lunches, when she was 1 years old!)

Chia Seeds 101

Chia seeds plump up and gel as they absorb the liquid, which is so handy for helping to hold the batter together. And since the seeds also add a dose of healthy fats and fiber, it’s a simple way to pack this meal with a little extra nutrition. The texture of the chia seeds blends in nicely with the rest of the ingredients.

baked-oatmeal-cups-on-pink-plate

How to Store

I like to make a quick batch of this baked oatmeal and have it on hand for busy mornings. I also pack the bites in lunches and serve them as snacks. You can dice them for older babies and younger toddlers to make them a little easier to eat—and limit too much food being stuffed into a little mouth.

Store in an airtight container in the fridge for about 5 days or for a few months in a bag in the freezer. Warm in the microwave or serve cold or at room temperature.

Baked oatmeal cups on bear plate with sides.

Best Tips for Success

  • You can use dairy or nondairy milk (such as almond milk, oat milk, or other option you like) in this recipe according to your preferences. If you use nondairy milk, check to see if it’s flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
  • Avoid honey for babies under 1.
  • Grind the oats in a food processor or blender, or use instant oats.
  • You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife. You can also add chocolate chips or top with peanut butter.
  • Find more of my favorite breakfast meal prep options and my Apple Cinnamon Baked Oatmeal.
  • Use gluten-free oats if needed.

I’d love to hear your feedback on this recipes, so please comment below to share!

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baked-oatmeal-cups-on-plate

Baked Oatmeal Cups

Transform plain oats into a yummy and easy-to-eat finger food with this baked oatmeal cups recipe. You can double the recipe to make more if desired.
4.88 from 56 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 36kcal
Servings 12 cups or 4-6 servings

Ingredients

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Instructions

  • Preheat the oven to 375 degrees F. Grease the silicone molds or mini muffin tin.
  • Place the oats, chia seeds, cinnamon, vanilla, raisins, and maple syrup or honey, if using, into a medium bowl.
  • Add the warm milk and stir. Let sit for 5 minutes.
  • Press about 1 tablespoon batter into each mold or mini muffin cup. Bake for 10-14 minutes, or until the oatmeal is set and golden brown around the edges.
  • Remove from oven and let cool in pan for 5-10 minutes, then on a wire rack. Serve slightly warm or chilled.

Notes

  • Store in an airtight container in the fridge for about 3 days.
  • You can use dairy or nondairy milk in this recipe according to your preferences. Both work just the same. If you use nondairy milk, check to see if it’s flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
  • Avoid honey for babies under 1.
  • Grind the oats in a food processor or blender, or use instant oats, if desired, for a smoother texture.
  • You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife.
  • You can use leftover cooked oatmeal in this recipe, too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoon chia seeds and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
  • Serve with fruit, a smoothie, or a drink as breakfast or even lunch. They work for snack, too!

Nutrition

Calories: 36kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 8mg, Potassium: 59mg, Fiber: 1g, Sugar: 1g, Vitamin A: 25IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first posted January 2019.

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Comments

  1. 5 stars
    Hello- looks great! Do you know if I can use breastmilk instead of regular milk? Was thinking its sweetness would also help with flavor since no honey for baby under 1. Thanks!

  2. 5 stars
    Made this morning in 8×8 & my little one LOVED it! They came out a bit thin in the bigger pan so will double the recipe next time. Can these be sent to school for snack? Or do they have to be refrigerated the whole time they’re stored?

  3. 5 stars
    Oh my word! My 16 month old LOVES these. I make them in a little gingerbread mold and we call them her oatmeal men — or as she says “oh-ma-mahn!” Such a great way to get her some extra fiber! I now make a big batch every week for a quick breakfast or snack (served with some fruit). I haven’t tried freezing them yet since they go so fast, but I bet they would be great frozen and then reheated in a skillet for some crispness! I have also had luck adding some ground flax seeds for extra fiber!

  4. 5 stars
    Love this recipe. We make this weekly for our 13 month old and have since 9 months.
    We switch it up with raisins, dried blueberry, dried fig and dried cranberry. We have never tried the added sweetness and he just gobbles them up.

  5. Oh man I wish I knew about this a year ago! Thoughts on using a casserole dish or small parchment lined cookie sheet (and then slicing or cookie cutting them) instead of muffin tins? Or do they need the structure?

  6. 5 stars
    We’ve been packing these in lunchboxes and love the heart shapes. My 3 year old had fun making a batch today. We add coconut and some chocolate chips for our older daughter. Easy to make and great recipe!