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

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 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.

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 do on this idea.

Ingredients You Need

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

• 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 love using raisins with the cinnamon in this recipe, but there are so many options you can do 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.

1. Place the oats and chia seeds in a medium or large bowl and stir in the hot milk or water.
2. Add the cinnamon, vanilla, dried fruit, and honey, and 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 daycare lunches when she was one years old!)

Chia Seeds 101

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.

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.

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!

• 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 10-14 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.

• 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 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!

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

This recipe was first posted January 2019.