Breakfast Porridge Cups (3 Different Ways) Will Make Your Kids Morning People

  • Once school starts up again, we’re always looking for healthy mealtime shortcuts. This freezer-friendly Baked Porridge Cups recipe helps make weekday mornings less stressful. The recipe makes 12 muffins with 3 different flavor combos in one batch! And they are freezer friendly! Porridge cups can be endlessly versatile but for this batch I combined a mix of dried wild blueberries with almond butter and sliced almonds, shredded apple and warm spices, and banana walnut with chocolate chips. Kids love the individual cups and flavor varieties and can always grab and enjoy on the go/in the car. Win win. So for those extra hectic school day mornings, I’ve got you covered — you’ll have a stash of tasty porridge cups in the freezer to rely on.

    Breakfast Porridge Cups (3 Different Ways)

    Breakfast Porridge Cups 3 Different Ways

    Once school starts up again, we’re always looking for healthy […]

    Prep Time:
    Cook time:
    Servings: 12


    • For the Porridge Cups Base:
    • eggs: 2 large
    • milk of choice: 1 cup
    • maple syrup or honey: 1/4 cup
    • vanilla extract: 1 teaspoon
    • old fashioned rolled oats: 3 cups
    • baking powder: 1 teaspoon
    • pinch of salt
    • For the Banana, Walnut & Chocolate Chip (makes 4):
    • mashed banana: 1/4 cup
    • walnuts: 2 tablespoons, finely chopped
    • mini chocolate chips: 1 heaping tablespoon
    • For the Almond & Dried Wild Blueberry (makes 4):
    • almond butter: 1 tablespoon
    • dried wild blueberries: 2 tablespoons
    • sliced almonds: 1 tablespoon
    • For the Apple & Spice:
    • apple: 1/4 cup grated
    • apple pie spice: 1/2 teaspoon


    Step 1: Preheat oven to80 degrees C and grease a standard 12-cup muffin tray with cooking spray or coconut oil. In a large bowl whisk the eggs, milk, maple syrup (honey or agave will also work well) and vanilla extract. 

    Step 2: Fold in the oats, baking powder and salt into the wet ingredients. Mix well. Divid the porridge batter into 3 separate medium-sized bowls.

    Step 3: In one bowl mix in the mashed banana, walnuts and chocolate chips. Mix until well incorporated and then divide evenly among 4 of the muffin cups.

    Step 4: In another bowl, mix in the almond butter, dried wild blueberries and mix until well incorporated. Divide evenly among 4 of the muffin cups. Sprinkle the tops with the sliced almonds.

    Step 5: In the last bowl, mix in the grated apple and apple pie spice. Mix until well incorporated and divide evenly among 4 of the muffin cups. Bake for 25 minutes or until the center of each porridge cup is set and the tops are lightly golden. Allow to cool before serving. (Cool completely before freezing).  

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