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

Chocolate Chip Oatmeal Cups

4 from 27 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!
Three chocolate chip baked oatmeal cups on a plate, topped with chocolate chips.
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
Course: Breakfast
Cuisine: American
Keyword: chocolate chip baked oatmeal cups

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Photos by Ashley McLaughlin.

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Recipe Rating




    17 comments
    1. Gabby
      June 16, 2021 AT 10:09 pm

      5 stars
      These were so easy and delicious!!! I only had one banana on hand, so I added 1/4 cup of unsweetened applesauce to make up for the other banana and it worked out great! Will absolutely make these again. I’m focusing on eating well to fuel my body the right way and I am excited to try more of your recipes. Thank you for sharing!

      1. Brittany Mullins
        June 17, 2021 AT 10:20 am

        I’m so glad you enjoyed these oatmeal cups, Gabby! Thanks for making them and coming back to leave a review. It means the world to me!

    2. Teddee90
      February 28, 2021 AT 1:04 am

      5 stars
      I have just made these. They are delicious and definitely a great option for healthy breakfast. 🙂

      1. Brittany Mullins
        February 28, 2021 AT 11:33 pm

        So glad you loved this recipe! Thanks for the review. I so appreciate it!

    3. Michelle
      February 16, 2021 AT 8:45 am

      5 stars
      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!

      1. Brittany Mullins
        February 16, 2021 AT 9:25 pm

        I’m glad you enjoyed these, Michelle! Thanks for the review. I so appreciate it!

    4. Andrea
      January 12, 2021 AT 5:19 pm

      5 stars
      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!

      1. Brittany Mullins
        January 13, 2021 AT 2:31 pm

        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. 🙂

    5. Liz B.
      November 8, 2020 AT 5:37 am

      4 stars
      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!

      1. Brittany Mullins
        November 9, 2020 AT 12:05 am

        So glad these baked oatmeal cups have been a hit, Liz! I appreciate you coming back to leave a review. 🙂

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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