Toddler Breakfast Oat Cups - 4 Tasty Ways

These allergy-friendly Toddler Breakfast Oat Cups are about to make your crazy mornings a whole lot easier (and more delicious)! They are made with wholesome ingredients such as oats, bananas, coconut oil and maple syrup and are refined sugar-free, dairy-free, soy-free, nut-free and gluten-free! 

These allergy-friendly Toddler Breakfast Oat Cups are about to make your crazy mornings a whole lot easier (and more delicious)! They are made with whole food ingredients such as oats, bananas, coconut oil and maple syrup and are refined sugar-free, dairy-free, soy-free, nut-free and gluten-free! #glutenfree #kidfriendly

These oat cups are part muffin and part wholesome bowl of oats all rolled into one delicious breakfast for your baby, toddler and/or you! 

That means you can serve your little ones a healthy and nutrient dense breakfast on-the-go in the matter of minutes!

Or you can gently heat one of the oat cups up in a bowl, pour come milk over top, sprinkle with a pinch of brown sugar and eat like oatmeal for a more relaxed breakfast. Hint - the antioxidant powerhouse is especially good devoured this way.

These allergy-friendly Toddler Breakfast Oat Cups are about to make your crazy mornings a whole lot easier (and more delicious)! They are made with whole food ingredients such as oats, bananas, coconut oil and maple syrup and are refined sugar-free, dairy-free, soy-free, nut-free and gluten-free! #glutenfree #kidfriendly

To make, we start by grinding down some old-fashioned oats for a minute (you can also use pre-made oat flour) to help make the oat cups hold their shape. This step is important so the oat cups can be half-muffin in form and texture. Then we add the oat flour into a bowl with more old-fashioned oats, baking soda, salt and cinnamon. In another bowl, we mix together 2 smashed bananas, 2 eggs, some milk, a small amount of maple syrup, melted coconut oil and a splash of vanilla extract. Then we fold the we ingredients into the dry ingredients and gently fold until incorporated. Then we get to mix in some delicious add-ins for fun! Then we bake them up, let them cool slightly and then dive in for a delicious breakfast. 

You can make the basic recipe for a plain option (great option if you want to add some your favorite toppings on later) or you can jazz them up beforehand. 

Our 4 favorite flavor combinations are - 

Carrot Cake - with shredded carrots, raisins and nutmeg
Antioxidant Powerhouse - with mini dark chocolate chips, raspberries and chia seeds
PB & J - with peanut butter (sunflower seed or almond butter) and your favorite jam
Almond Blueberry - with whole blueberries, slivered almonds and almond extract

Below, you will see that I give measurements for the add-ins for making a full 12 oat cup batch, but don't let this discourage you from mixing and matching your favorite combinations so you can have more then one breakfast cup for the week ahead. 

Oh, and let's not forget that these little cups are completely allergy-friendly, and are -

Refined Sugar-Free
Gluten-Free
Dairy-Free
Soy-Free
Nut-Free (see alternatives in notes)

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Basic Toddler Breakfast Oat Cup Recipe

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 3 cups old fashioned oats, separated*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananans, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract

instructions:

  1. 1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
  2. 2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
  3. 3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
  4. 4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
  5. 5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6. 6. Gently stir in any add-ins (see suggestions below).
  7. 7. Spoon oat batter into the muffins tins all the way to the top.
  8. 8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.

NOTES:

Note on Oats - if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats. 

Age: Perfect for babies (8+ months of age and up), toddlers and kids
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat CupsStore: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Created using The Recipes Generator
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Carrot Cake Oat Cups

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 3 cups old fashioned oats, separated*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananans, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
Carrot Cake Add-Ins
  • 1/2 cup shredded carrots
  • 1/4 cup raisins (I used a golden raisin variety pack)
  • 1/4 teaspoon nutmeg

instructions:

  1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
  2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
  3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
  4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6.  Gently stir the carrots, raisins and nutmeg. 
  7. Spoon oat batter into the muffins tins all the way to the top.
  8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.

NOTES:

Note on Oats - if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats. 

Age: Perfect for babies (8+ months of age and up), toddlers and kids
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat CupsStore: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Created using The Recipes Generator
 
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Antioxidant Powerhouse Oat Cups

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 3 cups old fashioned oats, separated*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananans, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
Antioxidant Powerhouse Add-Ins
  • 2 cup frozen raspberries, roughly chopped
  • 1/4 cup mini dark chocolate chips*
  • 1 tablespoon chia seeds

instructions:

  1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
  2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
  3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
  4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6.  Gently stir the raspberries, dark chocolate chips and chia seeds. 
  7. Spoon oat batter into the muffins tins all the way to the top.
  8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.

NOTES:

Note on Oats - if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats. 

Note on Chocolate - if making dairy free, make sure you use diary free chocolate. You can find our favorite brand here. 

Age: Perfect for babies (8+ months of age and up), toddlers and kids
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat CupsStore: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Created using The Recipes Generator
 
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PB & J Oat Cups

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 3 cups old fashioned oats, separated*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananans, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
PB & J Add-Ins
  • 1/2 cup peanut butter, seed butter or almond butter
  • 1/4 cup jam of choice (I used mixed berry)

instructions:

  1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
  2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
  3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
  4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6. Mix the peanut butter into the oat batter. Spoon the oat batter into the muffin cups then spoon 1 teaspoon of the jam into the top of the oat cups, pressing it down slightly to make it go further into the cup. This is my favorite recipe for easy-peasy Cherry + Almond Chia Seed Jam. Bake as directed above and enjoy! 
  7. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.

NOTES:

Note on Oats - if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats. 

Age: Perfect for babies (8+ months of age and up), toddlers and kids
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat CupsStore: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Created using The Recipes Generator
 
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Almond Blueberry Oat Cups

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 3 cups old fashioned oats, separated*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananans, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
Almond Blueberry Add-Ins
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup slivered almonds
  • 1 teaspoon almond extract

instructions:

  1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
  2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don't over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
  3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
  4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  6. Gently fold in the blueberries, almonds and almond extract. 
  7. Spoons oat batter into muffin tins all the way to the top. 
  8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.

NOTES:

Note on Oats - if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats. 

Age: Perfect for babies (8+ months of age and up), toddlers and kids
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat CupsStore: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Created using The Recipes Generator
 
These allergy-friendly Toddler Breakfast Oat Cups are about to make your crazy mornings a whole lot easier (and more delicious)! They are made with whole food ingredients such as oats, bananas, coconut oil and maple syrup and are refined sugar-free, dairy-free, soy-free, nut-free and gluten-free! #glutenfree #kidfriendly