Oatmeal is nutrient packed, filling and a delicious way to start the morning. Making my Cinnamon Raisin Baked Oat Cups a the best way to feed all the good stuff to toddlers.
I have a confession. Sometimes I wake up thinking, what’s the easiest most mess-free breakfast I can give my kid so that I don’t have to clean sticky food off my child’s hair, hands, face, clothes, high chair, etc!
Personally I love eating oats in the morning especially on cold mornings. But giving my toddler oatmeal for breakfast is one of the messiest things ever! I still do it, but sometimes just don’t feel like it.
So in the search of a mess free, nutritious, easy breakfast that my kid will eat willingly – Cinnamon Raisin Baked Oat Cups were born!
Cinnamony oatmeal baked in mini muffin cups spotted with raisins. A super simple wholesome breakfast or snack that my kiddo can eat in a few bites mess-free with her little hands.
The best part about this recipe is:
- They are packed with protein, fiber, healthy fat and very little sugar.
- Completely mess free! Making it perfect for eating around the house, in the car seat or on an airplane.
- These mini cups take about 5 minutes to make!
- They are perfect for play dates, taking to the playground or packing in the diaper bag.
And of course my kid ADORES them!
These Cinnamon Raisin Baked Oat Cups are my new favorite way to keep my kid full and nourished while giving myself a good 15 minutes of blissful mess free time. Who knows I might even be able to enjoy a cup of coffee in peace ….. awwww 🙏
Yields Makes 24 mini muffins
- 1 1/2 cups old fashioned oats (gluten-free, if desired)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 tablespoons chia seeds (optional)
- 1/3 cup raisins or other dried fruit
- 1 large egg
- 1 tablespoons nut butter, melted
- 1 tablespoon coconut oil, melted
- 3/4 cup milk (any kind)*
- 1/4 teaspoon vanilla extract
- A little brown sugar for the topping
- Preheat the oven to 350°F. Grease a mini muffin tin with oil or butter.
- Combine the oatmeal, cinnamon, baking powder, chia seeds, and raisins in a medium bowl.
- In a separate bowl, whisk together the egg, nut butter, vanilla extract, and coconut oil until smooth. Then slowly add in the milk.
- Pour the liquids into the bowl of dry ingredients, and stir well.
- Divide the oatmeal mixture among the 24 mini muffin cups, carefully filling each one up to the top.
- Sprinkle a little dusting of brown sugar on the top of each muffin cup.
- Bake for 10-12 minutes until slightly risen, dry on top and firm enough to pop out.
- Use a knife or mini spoon to gently remove each little oat muffin. Place on a drying rack.
I used vanilla almond milk in my mini oat cups but feel free to choose any kind you like! Keep muffins in an airtight container for up to 5 days. Individually wrap muffins in plastic wrap to freeze. To defrost: leave overnight at room temperature. Once defrosted they can also be reheated in the microwave for about 10-15 seconds. You can make these into regular size muffins as well. Simply bake for 25 minutes instead.