These baby zucchini apple baked oatmeal cups are a delicious, healthy breakfast that you can prep for the week and share with your baby or toddler. Made with wholesome ingredients and sweetened only with fruit, you'll feel good about giving these oatmeal muffins with the flavors of zucchini bread to your little one! (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Zucchini Apple Baked Oatmeal Cups
In the summer months when zucchini becomes abundant (and especially in the early fall when apples are fresh but zucchini from the garden still lingers) - I like to sneak the veggie into just about everything, including a healthy breakfast. These zucchini apple baked oatmeal cups combine the delicious flavors of apple cinnamon with zucchini bread into a hearty, make ahead breakfast with no added sugar. They are healthy, filling, and the texture is perfect for sharing with your little one starting as young as 6 months of age. Whip them up using just one bowl and have breakfast for a few days ready to go!
Read more: How to Serve Zucchini for Baby Led Weaning
Jump to:
Ingredients
- Applesauce - Applesauce provides moisture and the majority of the sweetness, so don't skip it! Buy unsweetened to keep this recipe sugar free.
- Zucchini - No need to drain or squeeze it after grating, we want the extra moisture.
- Apple - Any variety will work, but I like to use a sweeter variety, such as Honeycrisp, Jazz, Pink Lady, or Fuji.
- Melted coconut oil or butter - I like the slight sweetness from unrefined coconut oil (you wont get a strong coconut flavor), but melted butter or a neutral oil such as avocado oil works, too.
- Egg
- Milk - Feel free to use any kind, dairy or non dairy.
- Vanilla
- Rolled oats - Also called old fashioned oats. Use certified gluten-free if necessary.
- Spices - Cinnamon and nutmeg give this oatmeal delightful zucchini bread vibes.
- Baking powder
- Optional: Finely chopped or crushed walnuts - they're great for allergen exposure!
Helpful equipment: coarse grater, regular size muffin tin with paper or silicone muffin liners, large (3-4 tbsp) cookie scoop
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a large bowl, whisk the melted oil or butter, applesauce, egg, milk and vanilla.
- Add the dry ingredients and stir to combine.
- Stir in the grated zucchini and apple.
- Using a 3 to 4 tablespoon cookie scoop (or a ¼ cup measuring cup), scoop the batter into a muffin tin lined with silicone or paper liners. Sprinkle with crushed walnuts, if you're using them.
- Bake muffins at 350°F for 20-25 minutes or until the centers are set. Cool in the pan for 5-10 minutes before removing them from the liners.
Recipe Tips and Variations
- These oatmeal muffins are made for babies and aren't super sweet. If you are making them for older kiddos or adults, feel free to add 2-4 tablespoons of brown sugar or maple syrup to the wet ingredients. You can also just drizzle individual portions with maple syrup when serving.
- If you prefer to make baked oatmeal in a baking dish, spread the batter in a small (roughly 6 x 8 inch) baking dish or a parchment-lined loaf pan. The baking time will be roughly the same, but bake until the center is set. Cut cooled oatmeal into finger shaped strips for baby.
Storage and Reheating
Store leftover oatmeal cups in an airtight container in the refrigerator for up to 4 days. They also freeze well! Freeze in a single layer on a baking tray, then once frozen, transfer to a freezer safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw frozen oatmeal cups in the refrigerator overnight or on the counter for up to 2 hours.
To reheat, simply pop a portion in the microwave for about 30 seconds. Make sure to test the temperature before serving to baby!
How To Serve Baked Oatmeal Cups To Babies 6 Months and Up
For baby led weaning babies 6 months and up with a palmar grasp (baby uses a raking motion or fist to scoop up food), serve muffins whole or cut into finger shaped strips. This shape is easiest for you little one to pick up and bring to his mouth.
For babies with a pincer grasp, usually around 9 months and up, you can cut oatmeal cups into small bite sized pieces (about the size of your fingernail), or continue offering whole or in strips for practice with taking bites.
By 12-18 months, baby should be able to handle whole muffins if you haven't yet offered them whole. It is also a good time to start practicing with utensils if you prefer to cut small bite-sized pieces.
More Baked Oatmeal Cup Recipes for Baby
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Friendly Zucchini Apple Baked Oatmeal Cups Recipe
These baby zucchini apple baked oatmeal cups are a delicious, healthy breakfast that you can prep for the week and share with your baby or toddler. Made with wholesome ingredients and sweetened only with fruit, you'll feel good about giving these oatmeal muffins with the flavors of zucchini bread to your little one! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 8 muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 tbsp melted coconut oil or butter
- ⅓ cup unsweetened applesauce
- ½ cup milk
- 1 large egg
- 1 tsp vanilla
- 1 cup rolled oats
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ½ tsp baking powder
- ⅓ cup grated zucchini
- ⅓ cup grated apple
- optional: 2 tablespoon finely crushed walnuts
Instructions
- Heat oven to 350°F. Line a regular sized muffin tin with paper or silicone muffin liners.
- In a large bowl, whisk the wet ingredients (melted oil or butter, applesauce, milk, egg, vanilla).
- Add the dry ingredients (oats, cinnamon, nutmeg, baking powder) and stir to combine.
- Stir in grated zucchini and apple.
- Using a 3 to 4 tablespoon cookie scoop or ¼ cup measuring cup, scoop batter into prepared muffin tin. Sprinkle with crushed walnuts, if using.
- Bake at 350°F for 20-25 minutes, or until centers are set.
- Cool baked oatmeal cups in the muffin pan for at least 5-10 minutes to set up before removing them.
Notes
- Store oatmeal cups in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 2 hours.
- These oatmeal muffins are made for babies and aren't super sweet. If you are making them for older kiddos or adults, feel free to add 2-4 tablespoons of brown sugar or maple syrup to the wet ingredients. You can also just drizzle individual portions with maple syrup when serving.
- If you prefer to make baked oatmeal in a baking dish, spread the batter in a small (roughly 6 x 8 inch) baking dish or a parchment-lined loaf pan. The baking time will be roughly the same, but bake until the center is set. Cut cooled oatmeal into finger shaped strips for baby.
Leave a Reply