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.
One reader, Bev, commented: “Easy, healthy, and the whole family loves them! They keep well and travel well for school and work lunches. ★★★★★“
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.
The little bit of sweetness from our chocolate chips makes them one of my favorite healthy dessert recipes and gluten free dessert recipes. A wholesome breakfast/dessert hybrid you can feel good about!
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 or this banana baked oatmeal. And for even more breakfast inspiration, see my complete list of 30+ healthy breakfast recipes.
Other Quick & Easy Breakfast Ideas
Chocolate Chip Baked Oatmeal Cups (GF)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
Instructions
- Preheat oven to 350°F (177°C). Generously spray a 12-count 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 silicone 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 | Silicone 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
Reader Comments and Reviews
These came out perfect in my opinion! I tweaked them a bit. I didn’t have applesauce so I used a mashed up banana instead, I only added a 1/4 cup maple syrup, I used chia seeds instead of flax, and I didn’t have a lot of chocolate chips so I just topped each one with four chocolate chips and a walnut. Thank you so much for sharing, I will definitely make these again!!!
I love making these for my family! However, I have difficulty knowing when they’re cooked through. What should be the internal temperature of these when they’re fully baked? Thanks!
Great recipe! Substituted 1 mashed banana for applesauce, added 1/2 cup coconut flakes and 1/2 cup walnuts. Delicious! Thank you.
Can these be made in mini cupcake pan? With less baking time?
Hi Madeline, absolutely. We’re unsure of the exact bake time for mini oatmeal cups, but bake until the edges are lightly browned and top appears set.
Easy, healthy and the whole family loves them! They keep well and travel well for school and work lunches.
How do you think adding chia seeds rather than flax would work out here?
Can’t see why not!
I loved these! They are full of protein and good carbs and my toddler loves the chocolate chips! I used peanut butter and the flavor was excellent. These will be in the rotation for sure and I plan on making and freezing some for my friend who is about to have a baby.
Can you replace the flaxseed with chia seeds?
You bet!
I made these yesterday and they are amazing! I gave 2 of them to my aunt, and her text comment back to me, “These are deliciously addictive!” I agree, I ate 3 for breakfast this morning! My wife and I are both trying to incorporate more fiber in our diet, and these are a nice addition to our repertoire. I know Sally recommends not using paper liners, so I used silicone cups and they worked great, no sticking. Thanks for another great recipe!
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.
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.
Hi Bethany, we’re glad you enjoyed these! We don’t recommend regular butter here.
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
These are so yummy! Family approved! Will be making again as a healthy snack or breakfast option.
Easy to make. I’m not a morning person and these heat up well in the microwave.
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.
Simple and delicious
Easy and delicious!
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!
Hi Kiera, steel cut oats require extra prep—see recipe Notes for full details. Hope you enjoy these!
Another winner from Sally! Easy as can be and so delicious.
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!
Hello, I don’t have almond butter, would normal butter work??
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).
I baked the chocolate chip baked oatmeal cups. They are delicious. I WILL be making them again. Thanks for sharing
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?
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.
Excited to make these for my toddler (and myself!) do you think the flavor would go well with berries or I should stick to chocolate chips?
Hi Ann, There are flavor and add in suggestions, such as a blueberry oatmeal cup in our Apple Cinnamon Baked Oatmeal Cup recipe.
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!
You’re welcome! They are a new favorite.
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!
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!
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.
So glad you tried these!
Can this be made as bars? Like in a 9×13 baking dish?
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.
What do you think about adding brewers yeast to make these lactation muffins?
Hi Caitlin, I’ve done that before with a similar recipe and it works wonderfully. I would add about 3 Tablespoons.
I have everything but the applesauce. Is there something else I could use?
Hi Laurel, mashed banana is a great substitute, or even canned pumpkin.
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.
Hi Linda, I’ll be happy to make the adjustment to the auto calculated information. Check back in a little bit!
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.
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.