Raspberry Oat Crumble Cups

Ingredients

• 2 cups rolled oats
• 2 ripe bananas, mashed
• 1 cup raspberries (fresh or frozen)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Pinch of cinnamon

Method

1. 01

   Preheat oven to 350°F (175°C) and grease a mini muffin tin well.

2. 02

   In a bowl, combine 2 cups rolled oats, 2 mashed ripe bananas, 2 tbsp melted coconut oil, and 1 tsp vanilla extract. Stir until the mixture holds together.

3. 03

   Press the oat mixture firmly into the bottom and sides of each muffin cup to form a cup shape, creating a small well in the center.

4. 04

   Place 2–3 fresh or frozen raspberries into the center of each cup, pressing them gently into the well.

5. 05

   Bake for 18–20 minutes until the edges are golden. Allow to cool completely in the tin before carefully popping out — they firm up as they cool.

How to offer

Offer whole cups as a self-feeding snack. The crumble texture is soft enough for 6-month-olds beginning solids. The bright raspberry color makes these visually appealing.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.