15+ Healthy And Delectable Oatmeal Recipes For Children

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Oatmeal for kids is an excellent choice since it can be eaten across meals. You may prepare it as a sweet porridge for breakfast or as a savory version by adding plenty of vegetables, nuts, seeds, and other protein-rich ingredients. Oatmeal consumed as part of a well-balanced diet can offer minerals, B vitamins, and phytonutrients, promoting overall health. It also contains abundant dietary fiber, which helps keep the stomach full for longer and prevents constipation (1).

Coming up with healthy food ideas can be challenging at times, but oatmeal is one such food item that can add taste to the child’s diet in a healthy way. Read this post to learn about some easy-to-prepare, unique, and delectable oatmeal recipes that can be tried for children.

15+ Delectable Oatmeal Recipes For Children

Oats are available in various forms — whole groats, steel-cut or Irish, rolled oats, Scottish, and instant or quick oats (2). Below are some recipes you can try to reap the benefits of oatmeal to the fullest.

1. Banana and berry overnight oats

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You will need:

• 1 cup unsweetened coconut milk
• ½ cup whole oat groats
• ½ cup mixed berries (chopped)
• 1 frozen banana (chopped)
• 1tsp chia seeds
• 1tsp almonds and walnuts (chopped)
• 1tsp fresh mint leaves (chopped)

How to prepare:

1. Blend oats and coconut milk into a smooth-flowing, lump-less smoothie.
2. Pour the smoothie into a mason jar and add chopped bananas, berries, nuts, and chia seeds. Mix well and leave the jar in the refrigerator overnight.
3. Garnish with mint leaves and serve at breakfast.
4. You can add different seasonal fruits and customize the recipe. Also, add different seeds, such as hemp and sunflower seeds, for some crunch.

2. Strawberry and rhubarb baked oatmeal

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You will need:

• 1 cup rolled oats
• 1 cup fresh strawberries (chopped)
• 1 cup rhubarb (chopped)
• ½ cup oat groats flour
• ¼ cup organic honey
• ¾ cup unsweetened almond milk
• 1 frozen banana
• 2 whole eggs
• 1tsp vanilla bean paste
• 1tsp baking powder
• Coconut oil, for greasing
• Salt, to taste

How to prepare:

1. Preheat the oven to 350°F (176.6°C), and grease Ramekin dishes with coconut oil.
2. Put rhubarb in a bowl and add honey. Mix well and set aside.
3. In another bowl, mash the banana using a fork and add baking powder and rolled oats, groats flour, and salt. Mix well until everything is combined.
4. Add the rhubarb and honey mixture and mix the final mix thoroughly.
5. Pour the batter into the ramekin dishes and spread evenly using a spoon or spatula.
6. Put the dishes into the oven and bake for around 35-40 minutes until the oatmeal firms up.
7. Serve hot with a cup of warm cocoa milk for a sumptuous breakfast.

3. Slow cooker vegetable oatmeal

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You will need:

• 2 cups water
• 1 cup whole oat groats
• 1 cup unsweetened coconut milk
• 2 carrots (chopped)
• 1 small zucchini (diced)
• ½ cup onion (chopped)
• ½ cup corn kernels
• 1tsp mustard seeds
• 1tsp white sesame seeds
• Oil, for tempering

How to prepare:

1. Heat a teaspoon of oil in a crockpot. Once the oil warms, add the mustard and sesame seeds.
2. Once the seeds crackle, add onions and saute them until they turn light brown.
3. Add the veggies, oats, coconut milk, and water and mix well.
4. Close the crockpot’s lid, set the temperature at low, and cook the oats for six to eight hours.
5. Serve warm with a cup of lemonade for breakfast, lunch, or dinner.

4. Caramel apple pie oatmeal

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You will need:

• 1 cup old-fashioned oats or rolled oats
• ½ cup low-fat milk
• 1 apple (diced with peel)
• 1tsp unsalted butter (melted)
• 1tsp agave nectar
• 1tsp almonds, cashew, and walnuts (chopped)
• 1tsp white sesame and pumpkin seeds (toasted)
• 1tsp cinnamon powder
• Pinch of salt

How to prepare:

1. Heat butter in a skillet over medium heat. Add the apple pieces and cinnamon, and stir until the apple pieces turn soft and golden.
2. Once done, remove the apple pieces from the skillet and put them on a plate.
3. In the same skillet, bring milk to a boil over high heat. Stir in oats, nuts, seeds, and salt.
4. Reduce the heat to low and simmer the mixture until the oats turn tender and creamy.
5. Turn off the heat and transfer the oatmeal to a bowl. Add the cooked apples and agave nectar. Serve immediately to enjoy the burst of flavors instantly.

5. Lemon blueberry baked oatmeal

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You will need:

• 1 cup rolled oats
• 1 cup blueberries (pureed)
• 1 cup blueberries (chopped)
• ½ cup unsweetened almond milk
• ½ cup whole wheat flour
• ¼ cup date paste
• 2 whole eggs
• 1 frozen banana (chopped)
• 2tsp flax seed powder
• 1tsp vanilla bean paste
• 1tsp baking powder
• ½ tsp lemon zest
• Pinch of salt
• Olive oil, for greasing

How to prepare:

1. Preheat the oven to 350°F (176.6°C). Grease two to three ramekin dishes with olive oil and set them aside.
2. Meanwhile, whisk eggs in a bowl and add flax seed powder and around six tablespoons of warm water to it. Mix everything well and let the mixture sit for 15 minutes.
3. Blend the banana, blueberry puree, date paste, vanilla bean paste, and almond milk into a smooth puree using a blender or food processor.
4. Transfer the puree into a bowl and stir in rolled oats, whole wheat flour, baking powder, and salt. Mix thoroughly.
5. Add the flax seeds and eggs mix to the bowl. Stir well and add chopped blueberries and lemon zest.
6. Transfer the mixture into the ramekin dishes and bake for 30 minutes.
7. Serve warm with Greek yogurt or caramel sauce for breakfast or dinner.

6. Oatmeal cups

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You will need:

• 1½ cups rolled oats
• 1 cup unsweetened Greek yogurt
• ½ cup blueberry, mango, pineapple, and kiwi (diced)
• ¼ cup organic honey
• ¼ cup strawberry (sliced)
• 1 frozen banana (mashed)
• 1 ripe banana (sliced)
• 1tsp vanilla bean paste
• 1tsp cinnamon powder
• Salt, to taste
• Butter, for greasing

How to prepare:

1. Preheat the oven to 350˚F (176.6˚C). Grease a muffin tray with butter and set it aside.
2. Meanwhile, mix mashed banana, oats, honey, vanilla bean paste, cinnamon powder, and a pinch of salt in a mixing bowl.
3. Fill the muffin tray with the oats mixture, and using a spoon, press the mixture to the edges to leave a hollow and cup-like space in between.
4. Once all the cups are ready, place the tin into the oven and bake for 30 minutes.
5. After 30 minutes, remove the tin from the oven and set it aside to cool.
6. Mix all the fruits with Greek yogurt and fill the oatmeal cups with the fruit mix. Refrigerate for ten minutes and serve chilled with a cup of fresh, homemade ginger ale.
7. You can sprinkle some chopped nuts and seeds to enhance the flavor and nutritional composition.

7. Crunchy oatmeal cake

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You will need:

• 2 cups rolled oats
• 1 cup skimmed milk
• 1 cup brown sugar
• ⅔ cup applesauce (with chunks)
• ⅓ cup unsalted butter
• 2 eggs (lightly beaten)
• 1tsp baking powder
• 1tsp dry fruits powder
• 1½ tsp cinnamon powder
• 1tsp vanilla bean paste
• 1tsp olive oil, for greasing

How to prepare:

1. Preheat the oven to 350°F (176.6°C).
2. Grease a baking dish with oil and set it aside.
3. Meanwhile, mix rolled oats, eggs, applesauce, brown sugar, butter, milk, baking powder, dry fruits powder, cinnamon powder, and vanilla bean paste in a mixing bowl.
4. Mix everything well until the batter looks smooth and moistened. Pour into the baking dish.
5. Bake for 20-30 minutes, until the crust turns golden brown. Remove from the oven and set aside to cool.
6. Cut the cake into square pieces and serve with a cup of milk or milkshake and fresh seasonal fruit garnish.

8. Mexican oatmeal quiche

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You will need:

For the crust:

• 1¼ cups steel-cut oats (powdered)
• 1½ cups almond flour
• 1tsp dried oregano
• ½ tsp cumin powder
• ½ tsp kosher salt
• 1 whole egg
• 1 egg white
• 1tsp water
• Olive oil

For the filling:

• ½ cup red onion (chopped)
• ½ cup low-fat milk
• ½ cup pepper jack cheese (shredded)
• ¼ cup red bell pepper (chopped)
• ¼ cup corn kernel
• ¼ cup baby spinach
• 4 whole eggs
• 1 egg yolk
• 1 tomato (deseeded and diced)
• 1 garlic clove (minced)
• 1tsp cilantro (chopped)
• 1tsp dried oregano
• 1tsp kosher salt
• ½ tsp dried cumin

How to prepare:

1. Preheat the oven to 350°F (176.6°C). Grease a tart pan with olive oil and set it aside.
2. Put oat powder and almond flour in a mixing bowl and add oregano, cumin powder, and salt. Mix well until everything is well combined.
3. Whisk one whole egg and egg white and pour the mixture over the flour mix. Mix well to form a dough.
4. Add small amounts of water to the dough and knead it with soft pats to get a soft yet firm dough.
5. Place the dough in the tart pan and press it using your fingers such that the dough covers the entire pan.
6. Once the dough is uniformly spread into the pan, put the pan into the oven and bake for 15 minutes. Meanwhile, prepare the filling.
7. Heat oil in a skillet over medium heat. Saute onions and garlic for about two to three minutes until the onions turn soft.
8. Add bell pepper and cook the mixture for a minute. Turn off the heat and add tomatoes, baby spinach, corn, oregano, and dried cumin. Mix well and set aside.
9. Whisk four eggs in a bowl. Stir in milk, cheese, salt, oregano, and half of the vegetable mixture. Mix well.
10. Remove the tray from the oven and reset the oven temperature to 375°F (190°C).
11. Spread the remaining vegetable mixture onto the baked crust and pour the egg mixture over it. Sprinkle cilantro on top and bake the quiche for about 25 minutes.
12. Bake the quiche until the center looks crisp and is firm to touch.
13. Remove from the oven and serve immediately with homemade salsa or a mint dip.

9. Oatmeal and banana bread

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You will need:

• 1½ cups bananas (mashed)
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar
• ½ cup shortening
• ½ cup chopped raisins (optional)
• ¼ cup unsweetened almond milk
• 2 eggs (beaten)
• 1tsp baking soda
• 1tsp unsalted butter
• ½ tsp vanilla bean paste
• ½ tsp salt
• ½ tsp cinnamon powder

How to prepare:

1. Preheat the oven to 350°F (176.6°C). Grease a loaf pan and set it aside.
2. Cream shortening and brown sugar using an electric stand or hand blender.
3. Once the cream forms, add eggs and vanilla bean paste. Beat the mixture until it turns fluffy.
4. Sift all-purpose flour, oats, baking soda, salt, and cinnamon into the fluffy mixture. Add banana slices and almond milk. Mix everything thoroughly.
5. Add raisins and pour the mixture into the loaf pan. Bake for 50-60 minutes until the loaf turns brown.
6. Remove the loaf from the oven, cover it, and set aside for five minutes.
7. Slice the bread and serve with scrambled eggs and a cup of fresh orange juice.

10. Oatmeal and dates energy balls

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You will need:

• 1 cup old-fashioned oats
• ¼ cup instant oats
• ½ cup flaxseeds (ground)
• ¼ cup white sesame seeds (toasted)
• ½ cup natural peanut butter (smooth)
• ⅓ cup homemade dates puree
• ⅓ cup almonds and walnuts (roughly ground)
• 1tsp vanilla bean paste
• ¼ tsp salt

How to prepare:

1. Put all the ingredients into a mixing bowl and mix well until everything is well combined. The batter should be sticky but slightly crumbly.
2. Cover the bowl and refrigerate for about ten minutes.
3. Now, take about two tablespoons of the mixture between your palms and roll it into balls. Place the balls into a plate and refrigerate for another ten minutes.
4. Serve with a cup of milk or milkshake for a quick after-school snack. Store the leftovers in an airtight container in the refrigerator.

11. Veggie oatmeal casserole

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You will need:

• 50g rolled oats
• 25g mozzarella cheese (shredded)
• 25g cheddar cheese (shredded)
• 100ml skimmed milk
• ¼ cup red onions (quartered)
• ¼ cup cremini mushrooms (halved)
• ¼ cup cherry tomatoes (quartered)
• 1 small zucchini (diced in small circles)
• 1tsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

How to prepare:

1. Preheat the oven to 350°F (176.6°C). Grease a baking dish with olive oil and set it aside.
2. Pour milk, onion powder, garlic powder, and grated cheeses into a bowl and mix well.
3. Spread oatmeal into the baking dish and line it with tomatoes, zucchini, mushrooms, and onions.
4. Pour the milk mixture over the veggies and place the baking dish into the oven for about 15 to 20 minutes until the casserole’s top turns golden brown.
5. After 20 minutes, remove the baking dish from the oven and put it on the wire rack for about five minutes.
6. Serve this healthy dish to your child at dinner alongside salad and some baked fish.

12. Oatmeal soup

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You will need:

• 1½ cups coconut milk
• 1 cup mixed veggies (beans, capsicum, carrots, peas, and corn; chopped)
• 1 cup water
• ½ cup old-fashioned oats
• ½ cup mixed cheese (grated)
• ¼ cup onion (roughly chopped)
• 3 garlic cloves (finely chopped)
• 2 spring onions (chopped)
• 1 bay leaf
• 1tsp olive oil
• ⅓ tsp Italian seasoning
• ¼ tsp white sugar
• A pinch of nutmeg
• Salt and pepper, to taste

How to prepare:

1. Set the instant pot on saute mode and add oil. As the oil warms up, add bay leaf, garlic, onions, and spring onions into the pot. Saute the mixture until the onions turn translucent.
2. Add chopped veggies, salt, and pepper. Mix well.
3. Add oats, water, and Italian seasoning. Cover the pot and cook on manual mode for about six minutes.
4. After six minutes, release the pressure and open the pot. Add coconut milk, nutmeg, and sugar.
5. Sprinkle cheese and cook for two to three minutes until the soup thickens. You may add more milk to make soup of the desired consistency.
6. Pour the soup into a serving bowl and serve it to your child for supper.
7. You can add more seasonal veggies and some seeds, such as pumpkin and dill seeds, to enhance the recipe’s flavor and nutritional value.

13. Tropical mango oatmeal

Image: Shutterstock

You will need:

• ½ cup old-fashioned oats
• ½ cup unsweetened, light coconut milk
• ½ cup mango puree
• 2tsp cranberries (dried)
• 2tsp desiccated coconut
• 1tsp brown sugar
• 1tsp unsalted butter
• ⅛tsp cinnamon powder

How to prepare:

1. Place a saucepan on medium heat. Add oats and milk and boil for five minutes while stirring continuously.
2. Add mango puree, brown sugar, coconut, butter, and cinnamon powder. Mix everything well.
3. Cook the mixture for about five minutes until the oats turn soft and the mixture thickens.
4. Switch off the flame and transfer the porridge to a serving bowl. Garnish with dried cranberries and serve it to your child. You can also add chopped nuts, seeds, and more seasonal fruits to make the recipe healthier.
5. Alternatively, you can also refrigerate the porridge and serve it chilled.

14. Oatmeal with tempeh and avocado

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You will need:

• 2 cups water
• 1 cup kale (stems removed and chopped)
• 1 cup oat groats
• ½ cup black beans (rinsed and drained)
• 1½ tsp nutritional yeast
• 4oz tempeh (thinly sliced)
• ½ avocado (peeled, cored, and sliced)
• 1tsp soy sauce
• 1tsp hummus
• 2tsp agave nectar
• 1tsp hot sauce
• ¼tsp onion powder
• ¼tsp garlic powder
• ¼tsp cumin powder
• ½tsp salt
• ½tsp black pepper
• Olive oil

How to prepare:

1. Put a saucepan on medium heat. Add water and bring it to a boil.
2. Add oats and reduce the flame. Simmer and let the mixture cook for about five minutes.
3. Stir in nutritional yeast, hummus, salt, and one-fourth teaspoon of pepper.
4. Divide the mixture into two bowls and set the bowls aside.
5. Now, heat a tablespoon of olive oil in medium heat in a skillet. Add kale and cook until it wilts.
6. Next, add black beans, salt, and pepper. Mix everything well and cook the mixture for about one minute.
7. Put the black bean mixture over the two oatmeal bowls and set the bowls aside.
8. In a shallow bowl, add soy sauce, hot sauce, olive oil, agave nectar, onion powder, garlic powder, and cumin powder. Mix well and add sliced tempeh to this marinade. Let the slices sit for about three to five minutes.
9. After five minutes, heat some olive oil in medium heat in a skillet. Once the oil warms, add tempeh slices and cook them on both sides until they turn slightly charred.
10. Top the oatmeal bowls with tempeh, avocado slices, and hummus and serve.

15. Leftover oatmeal pancakes

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You will need:

• 1 cup leftover cooked oatmeal
• 1 cup wheat flour
• 1 cup skimmed milk
• 1 egg
• 2tsp avocado oil
• 1tsp maple syrup
• 3tsp baking powder
• ¼ tsp salt

How to prepare:

1. Preheat a griddle pan over medium heat.
2. Meanwhile, blend all the ingredients into a smooth batter using a blender or food processor. Ensure the batter is lump-free and smooth.
3. Pour two tablespoons of the batter onto the griddle and cook until both sides are firm and lightly golden.
4. Serve the pancakes warm at breakfast with maple syrup and seasonal fruit spread.
5. You can garnish the dish with chopped nuts and seeds and use agave nectar or date puree in place of maple syrup.

16. Overnight pumpkin oatmeal

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You will need:

• 2 cups old-fashioned oats
• 1¼ cups canned pumpkin
• 1 cup low-fat milk
• ½ cup brown sugar
• ½ cup pecans and almonds (toasted)
• ¼ cup dark cocoa powder
• 2tsp unsalted butter
• 1tsp cinnamon powder
• Maple syrup and pumpkin pie spice for topping

How to prepare:

1. Blend oats, pumpkin, milk, dark cocoa, and cinnamon powder into a lump-free, smooth liquid using a blender.
2. Next, melt butter in a saucepan over medium heat. Add brown sugar to the butter and cook for a minute.
3. Stir the brown sugar mixture into the oats mixture. Pour the oats into a mason jar, close its lid, and leave it overnight in the fridge.
4. The next day, serve this delicious oatmeal dish topped with maple syrup, pumpkin pie spice, pecans, and almonds.

17. Savory cheddar oatmeal bowls

Image: Shutterstock

You will need:

• 2 cups steel-cut oats
• 2 cups almond milk
• 2 cups water
• ¾ cup cheddar (grated)
• 1tsp flaxseed
• 1tsp salt
• ½tsp garlic (minced)
• Pepper powder, to taste

How to prepare:

1. Add a cup of water to an electric pressure cooker and place a steamer rack inside the cooker.
2. Now, place a microwave-safe bowl on the rack.
3. Add oats, one cup water, milk, cheddar cheese, garlic puree, salt, flaxseed, and pepper to the bowl and mix well.
4. Close the cooker’s lid and set it at high pressure for about eight minutes.
5. After eight minutes, release the pressure and open the cooker. Transfer some cooked oatmeal to a serving bowl and side it with baked beans, a sunny-side-up egg, and cherry tomatoes.
6. Garnish with freshly chopped spring onions and cilantro. Serve it warm at breakfast or early dinner.

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Reviewer Author

Dina TotosegisRD

Dina Totosegis is a registered dietitian specializing in pediatrics. She has graduated from McGill University with Bachelors in Physiology as well as Dietetics and Human Nutrition. She started working in wellness clinics and fitness clubs in Montreal, Canada, and Austin, US, helping individuals establish a healthy way of life through nutritious food, an active lifestyle, and a positive mindset.

Read full bio of Dina Totosegis

Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

Read full bio of Swati Patwal