Chocolate Chip Oatmeal Cups

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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!

Three chocolate chip baked oatmeal cups on a plate, topped with chocolate chips.

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!
Two photos of the mixture for chocolate chip baked oatmeal cups with walnuts and chocolate chips before and after getting mixed into the batter.

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. 

Chocolate chip baked oatmeal cups in a muffin tin, before and after being baked.

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.
Three chocolate chip baked oatmeal cups on a plate, topped with chocolate chips.

More Oatmeal Muffin Recipes

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

4.20 from 42 votes

Chocolate Chip Oatmeal Cups

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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12

Ingredients  

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: chocolate chip baked oatmeal cups
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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23 Comments

  1. 5 stars
    Made these for my kids this morning and they loved them! Happy to give them a healthy muffin not loaded with sugar. So easy to make too!

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