Chocolate Chip Oatmeal Cups

Chocolate chip baked oatmeal cups are healthy with a hint of decadence thanks to the mini chocolate chips. If you love the thought of having chocolate for breakfast, these are for you!

If you’ve explored the blog at all, you know I am an oatmeal lover! I have countless overnight oat recipes, baked oatmeal recipes and a bunch of different baked oatmeal cup recipes as well! Needless to say, we go through a lot of oats over here!

If you like to start your mornings off on a sweet note or want a healthy option when your sweet tooth kicks in, these chocolate chip oatmeal cups are for you!

The Ultimate Breakfast

I created these oatmeal cups because they are the ultimate breakfast or snack. Here’s why:

• Perfect for meal prep. You can make one big batch and keep them in your fridge for a week or freezer for up to 3 months.
• Portion control. They’re pre-portioned so there’s built-in portion control!
• Easy to reheat. I like to reheat them in the toaster oven but a normal oven or microwave works as well! (Or you can eat cold!)
• Portable. Easily take these oatmeal cups on the go!

What type of oats are best for this recipe? I recommend using rolled oats because they’re less processed and give a good texture to the oatmeal cups, but if you only have quick oats on hand those should work fine as a substitute. I don’t recommend using steel cut oats for this recipe because the oat to liquid ratio is different and the baking time is longer. 

How to Store Chocolate Chip Oatmeal Cups

Store them in an airtight container in the refrigerator or freezer. For freezing, I usually put them in a ziplock bag made specifically for the freezer. These oat cups will last up to a week in the refrigerator and up to 3 months in the freezer. To reheat, pop them in the microwave or toaster oven!

How to Reheat

Remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout.

tip!
Thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

More Oatmeal Muffin Recipes

• Pumpkin Oatmeal Cups
• Apple Cinnamon Oatmeal Cups
• Blueberry Oatmeal Cups
• Banana Oatmeal Cups
• Peanut Butter Banana Baked Oatmeal Cups

Be sure to check out all of my oatmeal recipes and the full collection of breakfast recipes here on EBF!

Chocolate Chip Oatmeal Cups

4 from 41 votes

Chocolate chip baked oatmeal cups make for a healthy and portable breakfast that you can prep in advance! If you love the thought of having chocolate for breakfast, these are for you!

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12

Ingredients

• 3 cups old fashioned rolled oats
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 cups milk, I like using unsweetened vanilla almond milk
• 2 Tablespoons ground flaxseed
• 2 mashed bananas, about 1/2 cup
• 1/4 cup maple syrup
• 2 Tablespoons peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Instructions

 

• Prep: Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
• Mix dry ingredients: In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
• Mix web ingredients: In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: mashed banana, maple syrup, peanut butter and vanilla.
• Combine: Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine and fold in 1/8 cup of chocolate chips.
• Fill muffin tin: Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
• Bake: Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean.
• Store: Allow cups to cool completely before transferring to a storage container and placing them in the fridge or freezer. Cups will last up to a week in the fridge and 3 months in the freezer.

Notes

• To reheat: Remove cup from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds. Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout. You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes.

Nutrition

Serving: 1cup Calories: 146kcal Carbohydrates: 25g Protein: 4g Fat: 4g Saturated Fat: 1g Cholesterol: 1mg Sodium: 163mg Potassium: 128mg Fiber: 4g Sugar: 7g

Author: Brittany Mullins

Course: Breakfast

Cuisine: American

Keyword: chocolate chip baked oatmeal cups

Web Story: https://www.eatingbirdfood.com/web-stories/chocolate-chip-baked-oatmeal-cups/

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Photos by Ashley McLaughlin.