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Baked Oatmeal Chocolate Chip Breakfast Cups

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Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect blend of healthy and indulgent! Packed with fiber, whole grains, and melty chocolate chips, these portable, individually-sized cups are ideal for busy mornings or a quick snack. They’re easy to make, customizable, and filled with wholesome ingredients that provide long-lasting energy. Whether you’re meal prepping or looking for a sweet breakfast treat, these oatmeal cups are a must-try!

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)

Instructions

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

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

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

  • Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until well mixed. The mixture should be thick, as the oats will absorb the moisture while baking.

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

  • Fill the muffin tin: Spoon the oatmeal mixture evenly into the muffin tin, filling each cup almost to the top. You should get about 10-12 cups.

  • 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.

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

Notes

  • Vegan version: Replace eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and choose plant-based milk.

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

  • Nut-Free: Omit nuts for a smoother texture.

  • Fruit Add-ins: Add fresh or frozen blueberries, chopped apples, or diced pears for a fruity twist.

  • Spiced version: Add nutmeg, cardamom, or ginger for a warm, spiced flavor.

Find it online: https://avarecipe.com/baked-oatmeal-chocolate-chip-breakfast-cups/