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chocolate chip baked oatmeal cups on gray backdrop with wooden bowl of mini chocolate chips.

Chocolate Chip Baked Oatmeal Cups (GF)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Cool for 5–10 minutes before serving.
  5. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.


  1. 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.
  2. Special Tools (affiliate links): 12-count Muffin Pan | Glass Mixing Bowl | Whisk | Silicone Spatula
  3. 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. 
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Ground Flaxseed: If you don’t have ground flaxseed, you can leave it out with no other changes to the recipe.