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.

Oatmeal cups on cooling rack.

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 a healthy oatmeal recipe baked into a muffin shape, are versatile and delicious. They’re one of my favorite oatmeal recipes for kids and they’re also a yummy iron-rich food for kids, too.

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.)

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Ingredients You Need

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

Ingredients for oatmeal cups on countertop.
  • 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.

How to make oatmeal cups, step 1.

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

How to make oatmeal cups, step 2.

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

How to make oatmeal cups, step 3.

Step 3. Stir well to make a uniform mixture.

How to make oatmeal cups, step 4.

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.

Frequently Asked Questions

What is oatmeal cup?

An oatmeal cup is oatmeal baked in a muffin pan, which makes it a personal portion of baked oatmeal. You can eat them with a fork or pick them up with your hands and eat them like a muffin.

How do you store baked oatmeal?

Once cooled, transfer the oatmeal cups to an airtight storage container and store in the refrigerator for up to 5 days. You can also freeze them.

Can I reheat baked oatmeal?

These oatmeal cups are easy to warm through on a heat-safe plate in the microwave or toaster oven. They can also be eaten as a cold lunch idea for kids or as an easy on-the-go breakfast.

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.

Oatmeal cups in baking pan.

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.

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Oatmeal cups on cooling rack.

Favorite Oatmeal Cups

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.
5 from 7 votes
Calories 129kcal
Servings 12

Ingredients

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Instructions

  • 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.

Notes

  • 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.

Nutrition

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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My daughter loved these!!! Shes one year and 3 months and she hasn’t been too excited about oatmeal yet. But this was a homerun! She ate them throughout the whole day! Thanks

  2. 5 stars
    My 2 1/2 year old devoured one right away! He was so impatient waiting for them after helping me make them. We did some topped with blueberries , strawberries and chocolate chips! It made 12 very full muffins for us! I did the extra 1/4 cup banana instead of the maple syrup just since I had another half banana to use up. Next time I think I’ll use another muffin pan to make them a little smaller. Even though my toddler didn’t mind I do feel like smaller would be less messy for on the go! But so delicious 😋 perfect recipe!

  3. 5 stars
    Just made them. Took a tiny piece off and they tasted wonderful. My toddler loves oatmeal so I know these will be a huge hit. Also plus since I’mbreastfeeding, as oats are good for milk production. Thanks for a other great recipe.

    1. You can use applesauce or mashed sweet potato if you have either one of those. It helps the flavor a lot to use a sweet puree in the recipe.