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Home · Recipes · Muffins · Chocolate Chip Baked Oatmeal Cups

Chocolate Chip Baked Oatmeal Cups

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34 COMMENTS

Author: Sally

Published: 05/30/2023
This post may contain affiliate links. Read our disclosure policy.

You need just 1 bowl and some simple, wholesome ingredients to make these healthy-ish
chocolate chip baked oatmeal cups. They’re ready in about 30 minutes, keep well in the
refrigerator, and make a wonderful on-the-go breakfast, snack, or healthier dessert. The
whole family, kids included, love them.
Have you ever tried baked oatmeal before? It’s soft and creamy, yet sturdy enough to eat
with a fork. This recipe is similar, but a little more solid so it can be a handheld breakfast on
your way out the door. (Or… in reality… clench between your teeth while your hands are
busy packing bags and grabbing the keys.)

If you’ve tried my apple cinnamon baked oatmeal cups or these pumpkin baked oatmeal
cups, you’re familiar with today’s recipe and process. It’s all very simple. Today I’m adding
chocolate chips and almond butter, plus some ground flax for a nutritious punch.

These Chocolate Chip Baked Oatmeal Cups Are:

● Quick, easy, & healthy-ish
● Made in 1 bowl, no mixer required
● Soft-baked, moist, & chewy
● Freeze easily
● Dairy free if using dairy-free milk & chocolate chips
● Gluten free if using certified GF oats
● Like a cross between oatmeal chocolate chip cookies and baked oatmeal

But most importantly: adult approved because they’re quick… and have chocolate chips.
And kid approved because they’re delicious… and have chocolate chips. A harmonious win
for us all.

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Are They Oatmeal? Are They Muffins?
Yes and yes. Compared to a bowl of oatmeal, these chocolate chip baked oatmeal cups are
solid and sturdy, so they make an excellent portable breakfast or snack.

But you should expect a chewier, coarser texture than, say, blueberry oatmeal muffins.
Today’s recipe does not include flour or a lot of leavener, so the oatmeal cups are not cakey
like a regular muffin. If you’re in the mood for a regular muffin, try these healthy bran
muffins.

Grab These Ingredients:

Here’s why you need each:
 ​ Milk: Milk softens the oats and keeps the centers moist. You can use any kind of
milk you have on hand, dairy or nondairy. Oat milk is a good choice here!
​ Eggs: Eggs provide protein as well as structure, binding the ingredients together.
​ Maple Syrup: Pure maple syrup sweetens and flavors these baked oatmeal cups.
​ Unsweetened Applesauce: Applesauce takes the place of butter or oil. I love
using applesauce to replace all or some oil in certain baked goods, like morning
glory muffins.
​ Almond Butter: For a little flavor. Feel free to use peanut butter instead, or simply
leave it out for a nut-free version.
​ Oats: Unlike applesauce muffins where oats are part of the dry ingredients, here
the oats are the entire base of the recipe. Old-fashioned whole rolled oats are the
best and also what I recommend for oatmeal raisin cookies. Quick oats work,
but the centers of the oatmeal cups aren’t as moist. Steel cut oats require extra
prep—see recipe Notes.
​ Ground Flaxseed: This nutrient-packed superfood is a healthful add-in. You can’t
really taste it, but feel free to skip it if you don’t have any.
​ Baking Powder: Gives a little lift, preventing the oatmeal cups from being overly
dense.
​ Cinnamon, Vanilla Extract, & Salt: The trifecta of muffin flavor enhancers!
​ Mini Chocolate Chips: You can use regular size, but mini = more in every bite!

If you’re interested in another gluten free muffin option, I always love these blueberry
almond muffins.

1 Bowl, No Mixer Recipe

These chocolate chip oatmeal cups require just 1 mixing bowl. No need to break out your
mixer, just grab a whisk and a spatula. Whisk all the ingredients (except the chocolate chips)
together, and then fold in the chocolate chips. It’s that easy.

Don’t get nervous if your batter looks like this:

It’s supposed to be very liquidy. Spoon into greased muffin cups. The recipe conveniently
makes 12 in a standard muffin pan.
Bake for about 30 minutes. EASY!
Warm from the oven, the chocolate chips are all melty, and you can pretend you’re eating
chocolate chip cookies. Messy hands will ensue.
I usually prep today’s oatmeal cups or these breakfast cookies in the beginning of the week,
then refrigerate them for quick breakfasts and snacks. You can eat them cold straight from
the refrigerator, or reheat them in the microwave for a few seconds. They freeze and thaw
beautifully, too!

Try these other flavors next: apple cinnamon baked oatmeal cups and pumpkin baked
oatmeal cups.

Other Quick & Easy Breakfast Ideas

Healthy Apple Muffins

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Easy Frittata Recipe (Choose Your Add-Ins)

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Maple Almond Cranberry Granola

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Simply Zucchini Muffins

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Chocolate Chip Baked Oatmeal Cups (GF)

 ★★★★★

4.8 from 10 reviews

​ Author: Sally

​ Prep Time: 5 minutes

​ Cook Time: 25 minutes

​ Total Time: 35 minutes

​ Yield: 12 cups

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Description

These healthy-ish chocolate chip baked oatmeal cups come together quickly and easily in
just 1 bowl. They’re soft and moist inside with chewy tops and plenty of flavor. Make them
ahead and enjoy all week long!
Ingredients

​ 1 and 1/2 cups (360ml) milk (dairy or nondairy)

​ 2 large eggs*
​ 1/2 cup (120ml) pure maple syrup*
​ 1/2 cup (120g) unsweetened applesauce
​ 1/2 cup (125g) creamy or crunchy almond butter*
​ 3 and 1/4 cups (276g) old-fashioned whole rolled oats*
​ 1/3 cup (35g) ground flaxseed*
​ 1 teaspoon baking powder
​ 1 teaspoon ground cinnamon
​ 1 teaspoon pure vanilla extract
​ 1/4 teaspoon salt
​ 3/4 cup (128g) regular size or mini chocolate chips

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Instructions
 ​ Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick
spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick
to the liners a bit regardless, so I recommend skipping them.
​ In a large bowl, whisk all of the ingredients together, except for the chocolate chips.
Using a spoon or rubber spatula, fold in the chocolate chips. Batter will be a little
liquidy. Spoon batter evenly into muffin cups, making sure both the oats and liquid
are in each. Fill all the way to the top.
​ Bake for 28–30 minutes or until the edges are lightly browned and tops appear set.
If the tops are browning very quickly, tent a piece of aluminum foil over the muffin
pan.
​ Cool for 5–10 minutes before serving.
​ Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

Notes

​ Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and
store in the refrigerator all week for easy breakfasts. Reheat in the microwave for a
few seconds, or cover and heat in a 350°F (177°C) oven for 5–6 minutes. To freeze,
bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the
refrigerator or at room temperature. Warm to your liking.

​ Special Tools (affiliate links): 12-count Muffin Pan | Glass Mixing Bowl | Whisk |
Rubber Spatula
 ​ Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid!
Whisk it all together, then bake right away.

​ Eggs: Eggs bind the ingredients. If needed, you can replace the eggs with 1/3 cup
unsweetened applesauce or mashed banana. I do find the oatmeal cups fall apart a
little when replacing the eggs.

​ Sugar: I recommend pure maple syrup because the flavor is outstanding and the
baked oatmeal cups are extra moist. If you need a substitute, you can use packed
brown sugar, coconut sugar, or honey.

​ Almond Butter: Almond butter adds a little flavor. Feel free to use peanut butter or
other nut butter instead, or simply leave it out for a nut-free version. If you leave it out,
reduce oats to 3 cups (255g).

​ Oats: Whole rolled oats give you the best texture. You can use quick oats instead, but
they soak up more moisture so the centers won’t be as moist. If using steel-cut oats,
soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a
few extra minutes to the bake time. The oatmeal cups are best with whole oats.

​ Ground Flaxseed: If you don’t have ground flaxseed, you can leave it out with no
other changes to the recipe.

Nutrition
 ​ Serving Size: 1 muffin cup
​ Calories: 250
​ Sugar: 10.2 g
​ Sodium: 87.5 mg
​ Fat: 9.3 g
​ Carbohydrates: 31.6 g
​ Fiber: 5.3 g
​ Protein: 7.5 g
​ Cholesterol: 31 mg

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Reader Comments & Reviews

​ ISABELLA says:

​ July 12, 2023

​ I made this recipe for my swim team. They were so good! I recommend eating this
cold out of the refrigerator because the hard chocolate gives it a nice touch. I will
definitely be baking these again as they were so easy to make.
★★★★★
​ Reply

​
​ BETHANY says:

​ July 7, 2023
​ These were tasty, but I think I miss the butter from the baked oatmeal recipe. Could I
add 1/4 cup or would that change these cups too much? I love that they’re protein
heavy though, and I’ll definitely make them again.
★★★★★
​ Reply
 ​ MICHELLE @ SALLY'S BAKING RECIPES says:

​ July 8, 2023
​ Hi Bethany, we’re glad you enjoyed these! We don’t recommend regular
butter here.
​ Reply

​
​ ANITA MITCHELL says:

​ June 13, 2023

​ I made these with finely chopped 85% dark chocolate, serve with warmed (frozen)
raspberries and plain Greek yoghurt. Warm the muffin too. Perfect breakfast for a grey
winter morning. I’ve made the apple cups too…equally delicious. Such an easy
nourishing way to start the day
​ Reply

​
​ LEXI says:

​ June 10, 2023

​ These are so yummy! Family approved! Will be making again as a healthy snack or
breakfast option.
★★★★★
​ Reply

​
​ CERYS says:

​ June 7, 2023
​ Easy to make. I’m not a morning person and these heat up well in the microwave.
★★★★★
​ Reply

​
​ RACHEL says:

​ June 7, 2023
​ These are a miss for me. They are a bit bland and rubbery, and I didn’t make any
substitutions. I get they are a healthier option, but they lack flavor.
★★★
​ Reply

​
​ ELLEN says:

​ June 2, 2023
​ Simple and delicious
★★★★★
​ Reply

​
​ CONNIE GIBSON says:

​ June 2, 2023
​ Easy and delicious!
​ Reply

​
​ KIERA C says:

​ June 2, 2023
​ This sounds amazing and since I have already made your 1-bowl baked oats I know it
will be fantastic. Have you done this with steel cut oats? Do you think it would work?
Thanks!
​ Reply

​ LEXI @ SALLY'S BAKING RECIPES says:

​ June 2, 2023
​ Hi Kiera, steel cut oats require extra prep—see recipe Notes for full details.
Hope you enjoy these!
​ Reply

​
​ TARA says:

​ June 1, 2023
​ Another winner from Sally! Easy as can be and so delicious.
★★★★★
​ Reply

​
​ FAY says:

​ June 1, 2023
​ So excited to make these! I have been resorting to oatmeal cookies for grab-on-the-go
nursing snacks as a new mom, but these look even better, and healthier! Can’t wait to
try them!
​ Reply

​
​ KIM says:

​ June 1, 2023
​ Hello, I don’t have almond butter, would normal butter work??
​ Reply

​ SALLY says:

​ June 1, 2023
​ Hi Kim, do not use regular butter. Feel free to use peanut butter or other nut
butter instead, or simply leave it out for a nut-free version. If you leave it out,
reduce oats to 3 cups (255g).
​ Reply

​
​ LINDA FRY says:

​ May 31, 2023

​ I baked the chocolate chip baked oatmeal cups. They are delicious. I WILL be making
them again. Thanks for sharing
​ Reply

​
​ KIM D. says:

​ May 31, 2023

​ Made these today and they were delicious. I was thinking about trying them with dried
cherries and omitting the peanut butter. Would 1/2 cup of dried cherries be about right?
​ Reply

​ LEXI @ SALLY'S BAKING RECIPES says:

​ May 31, 2023

​ Hi Kim, so glad you enjoyed them! You can certainly omit the almond/peanut
butter and use dried cherries instead. Up to 3/4 cup would be great.
​ Reply

​
​ DESERTK8 says:

​ May 31, 2023

​ Hearty and delicious. Chocolate chips definitely make this recipe for anyone worried
about them tasting “too healthy.” They were a hit at my house, and we will be making
them again soon. Thanks for another winner, Sally!
★★★★★
​ Reply

​ SALLY says:

​ May 31, 2023

​ You’re welcome! They are a new favorite.
​ Reply

​
​ ASHLEY P says:

​ May 30, 2023

​ As pretty as the picture, and delicious! To me they were like a dense oatmeal muffin,
which I like! I didn’t have any trouble with mine sticking to the pan, but I buttered it
well, and also accidentally used a heaping 1/2 c. peanut butter, so that may have
helped. I used your suggestion to replace the applesauce with a mashed banana,
since that’s what I had available. I plan to make these again; thank you!
★★★★★
​ Reply
 ​ SALLY says:

​ May 31, 2023

​ Exactly, like a dense oatmeal muffin. Not really typically muffin texture, more
like baked oatmeal. And yes, these are great with mashed banana if you
don’t have applesauce!
​ Reply

​
​ REBECCA M says:

​ May 30, 2023

​ Very very yummy! I had a lot of trouble removing from cups but that could have been
an issue with my pan or my sub. I subbed Greek yogurt for applesauce and it was very
yummy still! I had 12 muffin cups and about one cup baked in a Pyrex.
★★★★★
​ Reply

​ SALLY says:

​ May 31, 2023

​ So glad you tried these!
​ Reply

​
​ KELLIE says:

​ May 30, 2023

​ Can this be made as bars? Like in a 9×13 baking dish?
​ Reply

​ SALLY says:

​ May 30, 2023

​ Hi Kellie, you can bake this in a 9×13-inch dish. They won’t be super solid,
probably still able to hold, but may need to eat with a fork. The bake time will
be similar to this baked oatmeal.
​ Reply

​
​ CAITLIN says:

​ May 30, 2023

​ What do you think about adding brewers yeast to make these lactation muffins?
​ Reply

​ SALLY says:

​ May 30, 2023

​ Hi Caitlin, I’ve done that before with a similar recipe and it works wonderfully.
I would add about 3 Tablespoons.
​ Reply

​
​ LAUREL says:

​ May 30, 2023

​ I have everything but the applesauce. Is there something else I could use?
​ Reply

​ SALLY says:

​ May 30, 2023

​ Hi Laurel, mashed banana is a great substitute, or even canned pumpkin.
​ Reply

​
​ LINDA says:

​ May 30, 2023

​ These look really good, I have to watch my sugar and potassium intake and there is no
potassium listed. I know that oatmeal and chocolate chips have potassium in it. Could
you tell me what the potassium amount is. I really want to make these.
​ Reply

​ SALLY says:

​ May 30, 2023

​ Hi Linda, I’ll be happy to make the adjustment to the auto calculated
information. Check back in a little bit!
​ Reply
​ LINDA says:

​ June 1, 2023
​ I did not see any changes in the nutrition info, so I called my
nutritionist and she gave me the website Very Well Fit. This is not a
recipe that I can make due to the high potassium and sugar
numbers. I would request that you do add potassium to your
nutritional info. Many people that have kidney disease have to
watch their sugar, sodium and potassium intake. Thank you.
​ SALLY says:

​ June 2, 2023
​ Hi Linda, thank you! I had to get in touch with my tech team in
order for more options to be available to display, and I’m still
waiting to hear back. Glad you figured that out though.

about the author:

Sally McKenney
 Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested
recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from
scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.

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