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. Oatmeal as finger food with much less mess? Yes please!
Baked Oatmeal Cups
I love this method of making oatmeal into little cups that can be eaten with hands or a fork—and are so easy to make ahead and stash into 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.
TIP: These use chia seeds to help bind them together, without any eggs, and are a great source of healthy fats, fiber, and protein.
Ingredients in Baked Oatmeal Cups
To make this easy kids breakfast idea, you’ll need:
- rolled oats
- milk or water
- chia seeds
- cinnamon
- vanilla extract
- raisins or other dried fruit
- maple syrup or honey, optional
TIP: If making these for a baby who’s not yet ready for cow’s milk, use unsweetened plain nondairy milk.
Baked Oatmeal Cups Step-by-Step
To make this recipe, here’s what you do. Scroll down to the bottom of the recipe for the full information.
- Gather your ingredients.
- Place the oats and chia seeds in a medium bowl and stir in the hot milk or water.
- Add the cinnamon, vanilla, dried fruit, and honey, and stir well. Let sit.
- Press batter into each mold or mini muffin cup. Bake!
TIP: 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 daycare lunches when she was one years old!)
Why do we use chia seeds in this recipe?
Yes! The 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.
Are rolled oats or instant oats better in this recipe?
These baked oatmeal cups are made from ground rolled oats—just stick them into a food processor or blender and grind into smaller pieces—or you can use store-bought quick or instant oats. The texture of the oats, in addition to the chia seeds, helps the batter hold together nicely.
Vegan Baked Oatmeal Cups
By adding chia seeds to oats and water, you can bind everything together into little bites without needing to use eggs. This is great for kids who have an egg-allergy and just because it’s one less ingredient! (The chia seeds and milk add some protein, so we’re not missing out on nutrition here.)
TIP: To make these egg-free and dairy-free, choose your favorite nondairy milk.
Make-Ahead Toddler Breakfast
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!
TIP: We even sometimes have them with a smear of nut butter on top!
Tips for Making the Best Baked Oatmeal Cups
- You can use dairy or nondairy milk 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.
- Use unsweetened nondairy milk for kids under 1.
- Avoid honey for babies under 1.
- Grind the oats in a food processor or blender, or use instant oats.
- You can use leftover cooked oatmeal in this recipe too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoon and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
- 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.
I’d love to hear your feedback on this recipes, so please comment below to share!
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PinDescription
Transform plain oats into a yummy and easy to eat finger food with this baked oatmeal recipe. You can double the recipe to make more if desired.
Ingredients
- 1/2 cup rolled oats, ground (or quick oats)
- 1 tablespoon chia seeds
- 1/8 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 2 tablespoons raisins or other dried fruit snipped into small pieces
- 1 teaspoon maple syrup or honey, optional
- 3/4 cup milk, warmed until hot (but not boiling)
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 molds or mini muffin cup. Bake for 10-12 minutes.
- 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.
Use unsweetened nondairy milk for kids under 1.
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 use leftover cooked oatmeal in this recipe too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoon and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
Serve with fruit or a smoothie or a drink as breakfast or even lunch. They work for snack too!
Hello,
Thank you for the recipe – going to try these.
Can I make a big batch and freeze some?
Sure!
I love this recipe and so does my 1 year old. I do NOT use individual cups because that is just too much hassle for me. I double the recipe and put in a 8×8 square pan. I bake for 20 minutes. Let cool and then remove from tray (lined with parchment). They cut JUST FINE! I’ve never had them crumble or break on me. I pack them for snacks. Super easy and tasty.
★★★★★
Ooh, awesome! I am so happy to know that—thank you for sharing!
You bet! Thank you so much for all you do. I love your blog.
★★★★★
Think it would work with leftover steel cut oatmeal (which i make in the instant pot so it’s thick and creamy, but still has oat pieces)? Also, what do you mean by: “Simply stir 1 tablespoon and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.” What’s in the 1 tablespoon?! We love so many of your recipes!!
Oh I’m sorry, that is clearly missing information! If you start with 1 cup leftover oatmeal, and stir in 1 tbsp chia seeds and a tablespoon or two of milk, then proceed with the recipe, it should work. And yes, I think steel cut will be fine!
My daughters love these, but I find the mini muffin tins are a pain to clean out. Do you think it would work okay to make a batch in a normal baking pan and then cut into squares for serving (like brownies)? Thanks!
★★★★★
I hear that. I don’t know that they would cut that easily if you baked them in a square pan. You could certainly do that and scoop portions out with a spoon though.
My daughter loves these!! We add almonds when we grind our quick oats for some added protein. Delicious!
★★★★★
I’m so glad and what a great idea with the almonds!
Just made these for my 8 month old! I used chopped frozen blueberries and threw in some spinach, used water and omitted the sweetener and still turned out great! I tried one first and thought it was good. Next time I might add a little more cinnamon, but I love that you can personalize these!
★★★★★
Awesome, I love hearing about those variations!
Is it possible to do this with flavored instant oatmeal packs? I have strawberry and cream oatmeal but I dont know how to go about making it.
I would think so but I haven’t tried it out so I can’t say for sure. My best guess would be to make 2 of the packets together according to package directions, stir in 1 tablespoon chia seeds once done and let sit for 5 minutes. Then bake per the recipe. I can’t guarantee that will work but you could give it a try!
Do you think this would work with oatmeal baby cereal? I have some to use up.
I think it might though I haven’t tried it!
I made these. They came out soft. Are they supposed to be soft or should they be hard? Not sure if this is the watery texture the other poster mentioned. Mine were not watery before baking. The mix was thick and sticky.
They should be soft, but hold together fairly well!
Great recipe! My little one loves oatmeal so naturally she loves theses. I sub in flax seed for chia seed and I end up needing to bake it a few extra minutes. Thank you for sharing these recipes!!
I’m so glad to hear this!
Any substitutions for chia? Egg or applesauce?
Ground flaxseed may work but I’ve only done these with chia!
Hi i made this today but it was watery! Any idea what could be wrong? Had followed to a T
Hi! Was the mixture watery when you put it into the muffin cups? Did you try baking them a little longer? It’s surprising since chia seeds and ground oats are super absorbent. Let me know so I can try to help more and apologies for the inconvenience!
Hi ! Do you think this recipe would freeze well if made with water instead of milk? Thanks!
Yes! They’ll freeze fine with either milk or water. Just let them cool fully first. You can thaw them in the fridge or one at a time in 15 second increments in the microwave.
what a good way to repurpose oatmeal! my toddler loves my stovetop oatmeal – he never liked baby oatmeal though. i always use regular rolled oats. he also likes baked oatmeal. hopefully he won’t grow out of it, because it’s nice to not have to make multiple breakfasts. 🙂
I agree! I have an equal opportunity oatmeal lover in my house too!