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 make these chocolate chip oatmeal cups, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
Chocolate Chip Oatmeal Cups
Brittany Mullins
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!
1 1/2cupsmilkI like using unsweetened vanilla almond milk
2Tablespoonsground flaxseed
2mashed bananasabout 1/2 cup
1/4cupmaple syrup
2Tablespoonspeanut butter
1teaspoonvanilla extract
1/4cupmini chocolate chipsdivided (dairy-free, if needed)
Instructions
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.
In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
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.
Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine and fold in 1/8 cup of mini chocolate chips.
Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or 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.
Really good! I used vanilla soy milk because that’s all I had! Ran out of maple syrup so put a bit of brown sugar in. Looking to see how well these freeze and reheat. Thanks for those tips!
Such a delicious quick little treat. My boyfriend is allergic to nuts so I had to make a few adjustments and they still turned out so good! Coconut milk instead of almond with 1/4 C less milk, no peanut butter (didn’t need a sub since amount was small- just backed off on some of the liquid) and an egg instead of flax since I’m not vegan. Definitely added extra choco chips. Out of the oven I put scoops of peanut butter on top of mine and highly recommend!
Oh yay!! So glad these oatmeal cups turned out with the subs you made. Thanks for the review and for sharing. It’s super helpful for other readers. 🙂
A not-too-sweet snack or (with a couple of cups) breakfast for oat-lovers. Very cute presentation, too. I added an extra Tablespoon of peanut butter and still didn’t feel I could taste it beyond the oats and banana, so I might try more next time and see what happens. I look forward to trying many different flavors using this base. Thanks for the inspiration!
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I have just made these. They are delicious and definitely a great option for healthy breakfast. 🙂
So glad you loved this recipe! Thanks for the review. I so appreciate it!
Really good! I used vanilla soy milk because that’s all I had! Ran out of maple syrup so put a bit of brown sugar in. Looking to see how well these freeze and reheat. Thanks for those tips!
I’m glad you enjoyed these, Michelle! Thanks for the review. I so appreciate it!
Such a delicious quick little treat. My boyfriend is allergic to nuts so I had to make a few adjustments and they still turned out so good! Coconut milk instead of almond with 1/4 C less milk, no peanut butter (didn’t need a sub since amount was small- just backed off on some of the liquid) and an egg instead of flax since I’m not vegan. Definitely added extra choco chips. Out of the oven I put scoops of peanut butter on top of mine and highly recommend!
Oh yay!! So glad these oatmeal cups turned out with the subs you made. Thanks for the review and for sharing. It’s super helpful for other readers. 🙂
A not-too-sweet snack or (with a couple of cups) breakfast for oat-lovers. Very cute presentation, too. I added an extra Tablespoon of peanut butter and still didn’t feel I could taste it beyond the oats and banana, so I might try more next time and see what happens. I look forward to trying many different flavors using this base. Thanks for the inspiration!
So glad these baked oatmeal cups have been a hit, Liz! I appreciate you coming back to leave a review. 🙂
Ten out of ten recommend