Easy Baked Oatmeal Cups with Chocolate Chips
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This Baked Oatmeal Cups recipe is a perfect make-ahead dish that helps us get through busy weekday mornings.
Naturally gluten-free, baked oatmeal is sweetened with mashed bananas and maple syrup. We add chocolate chips to make them feel like a bit of a treat. (Swap in dried fruit if you don’t like chocolate for breakfast.) Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber. It’s a quick, portable, and healthy breakfast that’s kid-approved.
Ingredients
- Old fashioned oats – Don’t use quick cooking oats or instant oats. Choose gluten free oats if you need that option.
- Flaxseed meal – This is finely ground flaxseed so there’s no need to soak it in water first. You can’t taste this in the baked oatmeal, but it adds a nice firm texture and some bonus fiber.
- Ground cinnamon and nutmeg – These two cozy spices add just the right warm flavor to these breakfast cups.
- Maple syrup – Just a little for sweetness. Choose 100% pure maple sure. Or swap it for honey if you prefer.
- Bananas – These should be nice and ripe bananas, like the kind you’d use for banana bread.
- Vegetable oil – Any neutral tasting oil works well here.
- Milk – I usually use dairy milk, but have used soy and almond milk in its place and both have worked great in this recipe.
- Vanilla extract – Choose 100% vanilla extract for this recipe.
- Peanut butter – Creamy peanut butter is my choice, but you could use chunky peanut butter if you want a little crunch. Almond butter is an easy swap if you don’t do PB.
- Chocolate chips – I love mini chips in this recipe because they go a long way. Don’t like chocolate chips? Try dried fruit! Dried cranberries or raisins are delicious in this recipe. You can also use other kinds of chips, like peanut butter chips, or white chocolate chips.
How to Make Baked Oatmeal
Combine the dry ingredients in a medium sized bowl.
In a separate bowl, whisk together the wet ingredients.
Pour the dry ingredients into the wet ingredients. Mix well.
Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.
Divide the oatmeal mixture among muffins cups, filling each cup to the top.
Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean. Cool on a wire rack and enjoy!
TIP! Fill the muffin tins to the top! These oatmeal cups don’t rise very much, so fill the muffin tins at least 3/4 full.
How to Freeze Baked Oatmeal Cups
Baked oatmeal freezes perfectly. To freeze – Cool oatmeal completely. Place muffins in a zip top bag and place in the freezer. Thaw overnight in the refrigerator or place in the microwave on high for 20-30 seconds.
More Baked Oatmeal Cup Recipes
One of the best things about baked oatmeal cups is how easy it is to customize them to your tastes and/or the season. Try my apple baked oatmeal cups for back to school time or these pumpkin baked oatmeal cups during the busy holiday season.
How to Make Baked Oatmeal Cups
Ingredients
- 3 cups old fashioned oats
- ⅓ cup flaxseed meal
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¼ cup maple syrup , or honey
- 2 large bananas, mashed
- ¼ cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- ¼ cup peanut butter
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.3 cups old fashioned oats, 1/3 cup flaxseed meal, 1 Tbsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp salt, 1 tsp baking powder
- In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.2 eggs, 1/4 cup maple syrup , 2 large bananas, 1/4 cup vegetable oil, 1 cup milk, 1 tsp vanilla extract
- Pour the dry ingredients into the wet ingredients. Mix well.
- Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.1/4 cup peanut butter, 1/4 cup mini chocolate chips
- Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray.
- Divide the oatmeal mixture among muffins cups, filling each cup to the top.
- Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
- Cool on a wire rack.
- Enjoy!
I’m so glad I found this recipe. Every few months I’ll make a double batch and freeze them. My toddlers love them!
These are SO freezer friendly! Glad your kiddos love them. 🙂
How can I substitute chia seeds for flax meal?
I would start with 1 tbsp chia seeds and 3 tbsp old fashioned oats in place of the flax meal. I’m not sure how much the texture would change, but that will be a bit of personal preference. Let me know how it works! 🙂
Ty for recipe
Hope you enjoy it!
What could I use to substitute the banana?
Thank you
How much fiber is there in a baked oatmeal muffin? Thanks.
There’s 3.8g per muffin.
I made a double batch of these this morning in preparation for start of the school year and starting a new job. I even made a few extra in the tiny muffin pan so the kids could try them today. Rave reviews from everyone! I don’t think these will last long in my house before they are gobbled up!
It’s perfect for busy school mornings! Glad everyone enjoyed it. 🙂
What could I use to substitute the banana?
Thank you
My kids and I love these grab and go breakfast muffins!
So happy to hear that, Samantha!