Baked Oatmeal Chocolate Chip Breakfast Cups

Why You’ll Love This Recipe

Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect blend of healthy and indulgent! These portable, individually-sized oatmeal cups are filled with hearty oats, a touch of sweetness, and melty chocolate chips, making them a delicious way to start your day. Packed with fiber and whole grains, they provide long-lasting energy and can be easily customized with your favorite add-ins. Whether you’re preparing for a busy morning or need a quick snack, these oatmeal cups are easy to make, filling, and totally irresistible!

Ingredients

• 2 cups rolled oats

• 1/4 cup honey or maple syrup

• 1 cup milk (dairy or non-dairy)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup chocolate chips (dark or semi-sweet)

• 1/4 cup unsweetened applesauce (or mashed banana for added sweetness)

• 1/4 cup chopped nuts (optional, for crunch)

• 1/4 cup dried fruit (optional, such as raisins or cranberries)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line it with muffin liners.

2. Prepare the wet ingredients: In a large bowl, whisk together the milk, honey or maple syrup, eggs, vanilla extract, and applesauce (or mashed banana). Stir until everything is well combined.

3. Mix the dry ingredients: In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until everything is well mixed. The mixture should be a bit thick, but the oats will absorb the moisture as they bake.

5. Add mix-ins: Fold in the chocolate chips, nuts, and dried fruit, if using.

6. Fill the muffin tin: Spoon the oatmeal mixture evenly into the muffin tin cups, filling each cup almost to the top. You should get about 10-12 cups, depending on the size of your tin.

7. Bake the cups: Bake for 18-22 minutes, or until the oatmeal cups are set and golden brown on top. A toothpick inserted into the center should come out clean.

8. Cool and serve: Allow the oatmeal cups to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store for later.

Servings and Timing

• Servings: 10-12 breakfast cups

• Preparation time: 10 minutes

• Baking time: 18-22 minutes

• Total time: 30 minutes

Variations

• Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs and choose a plant-based milk.

• Dairy-Free: Use almond milk or oat milk instead of regular milk and ensure the chocolate chips are dairy-free.

• Nut-Free: Omit the nuts if you have allergies or prefer a smoother texture.

• Fruit Add-ins: Try adding fresh or frozen blueberries, chopped apples, or diced pears to the batter for extra fruitiness.

• Spiced Version: Add a pinch of nutmeg, cardamom, or ginger to the batter for a warm spiced flavor.

Storage/Reheating

• Storage: Store leftover oatmeal cups in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

• Freezing: These oatmeal cups freeze very well! After baking and cooling, place them in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for 30-60 seconds, or in the oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

You can use quick oats, but rolled oats provide a better texture and consistency in these baked cups. Quick oats may result in a softer, more mushy texture.

2. Can I make these without eggs?

Yes, you can replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or chia seeds for a vegan version.

3. How can I make these oatmeal cups lower in sugar?

To reduce the sugar, you can cut down the amount of honey or maple syrup, or substitute with a sugar-free sweetener like stevia or monk fruit.

4. Can I add protein powder to this recipe?

Yes, you can add a scoop of protein powder to the batter. Just be sure to adjust the liquid content (milk or water) slightly to maintain the right consistency.

5. How do I prevent the chocolate chips from sinking to the bottom?

Make sure the batter is thick enough to hold the chocolate chips in place. You can also toss the chocolate chips in a little flour before adding them to the batter to help distribute them more evenly.

6. Can I use frozen fruit in these cups?

Yes, you can use frozen fruit, but be sure to thaw and drain any excess moisture before adding it to the batter.

7. Can I double this recipe?

Yes, you can double the recipe to make more oatmeal cups. Just use a larger muffin tin or bake in batches.

8. Can I use almond flour instead of oats?

Unfortunately, almond flour won’t work as a substitute for oats in this recipe, as it lacks the structure and texture that oats provide. Stick with rolled oats for the best result.

9. Can I make these in a baking dish instead of muffin tins?

Yes, you can pour the batter into a greased 9×9-inch baking dish. Bake for 25-30 minutes or until set and golden on top.

10. Can I add seeds like chia or flax to these oatmeal cups?

Yes, you can add chia seeds or ground flaxseed for an extra nutritional boost. About 1-2 tablespoons would be a great addition.

Conclusion

Baked Oatmeal Chocolate Chip Breakfast Cups are a delicious and versatile breakfast that’s perfect for busy mornings or meal prep. These individual servings of oatmeal are full of hearty oats, sweet chocolate chips, and a touch of cinnamon, making them a perfect way to kick-start your day. They’re easy to make, customizable, and can be stored for later—making them a go-to recipe for any occasion. Whether you’re in need of a quick grab-and-go breakfast or a delicious snack, these oatmeal cups are sure to be a hit!

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