Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect option for on-the-go breakfast! Swap out the chocolate chips for fruit, nuts, or spices for variety.
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What do you typically eat for breakfast? I used to grab an apple to eat at my desk or I make instant oatmeal once I get situated at work.
Because we’re always on the go, having a grab and go breakfast that can be prepped ahead of time is perfect for us. Make a batch of these Baked Oatmeal Breakfast Cups on Sunday then breakfast is covered for the week as you walk out the door.
- Oats – You can use rolled oats or quick oats, either will work. I like to use rolled oats because that’s what I usually keep on hand.
- Salt – Just a little, but you need it.
- Baking Powder – You are making baked oatmeal and you want the cups to rise a bit. Baking powder does that for you. You also need baking powder because you’re using honey as your sweetener instead of sugar.
- Honey – This is your sweetener in these oatmeal breakfast cups. Honey is sweeter than sugar, so you use less, but it doesn’t raise blood sugar levels as quickly.
- Egg – I always buy Grade A, large organic eggs.
- Milk – We don’t drink much milk in our house but I typically keep a half gallon of 2% in the fridge for baking. Use whatever kind you keep around.
- Butter – I used unsalted butter in this recipe (which is why we add the pinch of salt). If you’re using salted, skip the 1/8 teaspoon of salt the recipe calls for.
- Mini Chocolate Chips – I always keep Ghirardelli mini chocolate chips in my cupboard. Dried fruit also works if you want to switch it up.
If you don’t want to add mini chocolate chips, here are some other options that would work well:
- Dried Fruit – raisins, dried cranberries, diced dried apricots, dried blueberries, even prunes.
- Nuts and/or seeds – almonds, pumpkin seeds, ground flax seeds, or walnuts would add protein and crunch.
- Spices – cinnamon, nutmeg, or pumpkin pie spice would add great flavor to these oatmeal cups.
CAN YOU FREEZE BAKED OATMEAL CUPS
YES! Oatmeal freezes really well. I only made six in this batch but you can easily double the recipe and freeze some for later. Bake the oatmeal cups, let them cool, put them in an airtight container or zip top bag, then freeze them. When you’re ready to eat them, move them from the freezer to fridge to thaw. These oatmeal breakfast cups will keep in the freezer for up to six months (or 4-5 days in the fridge).
TOOLS FOUND ON AMAZON TO HELP YOU:
- A muffin pan – Obviously you’ll need a good muffin pan to make these breakfast cups. I recently added another one to my collection.
- Non-stick spray – Many times I’ll have coconut oil spray on hand, other times I have “regular” non-stick baking spray. You just don’t want your breakfast cups to stick to the pan.
- Silicone spatulas – I have a spatula obsession and own way too many but I use them for everything. I especially love the one piece, silicone kind because they’re easy to clean and heat safe.
- Cookie scoop – A cookie scoop can be used for so many other things besides cookies. It helps portion out the breakfast cups perfectly without making a mess. I have several sizes.
- Glass food storage containers – You’ll want an airtight container to store any leftovers – especially if you’re making a batch to last the week. I’m slowly transitioning our house from plastic to glass.
OTHER OATMEAL TREATS YOU MIGHT LIKE:
- Old Fashioned Oatmeal Cookies – I mean, if you have the oatmeal out for breakfast, you might as well keep it out and make some cookies for dessert. These are a favorite in our house.
- Oatmeal Chocolate Chip Quick Bread – I’m going to go ahead and say this one is suitable for breakfast too. Or a snack. Or dessert.
- Peanut Butter Chunk Oatmeal Bars – Guys. I eat these for breakfast too. I might have a problem.
- Oatmeal Molasses Chocolate Chip Cookies – the molasses make them really soft & chewy.
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Baked Oatmeal Chocolate Chip Breakfast Cups
- 1 cup rolled oats
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup honey
- 1 egg
- 6 Tablespoons milk
- 2 Tablespoons + 2 teaspoons unsalted butter melted
- 1/4 cup mini chocolate chips plus more for topping, if you want (I used Ghirardelli mini chips)
- Preheat the oven to 350 degrees and spray a muffin pan with non-stick spray and set aside.
- In a large bowl, add the oats, baking powder, and salt and stir together.
- Add the honey (tip – spray your measuring cup with non-stick spray before adding the honey so it slides out easily) and stir to combine.
- Add the egg and then pour in the milk and the melted butter. Mix together until fully combined.
- Add in the chocolate chips and stir.
- The mixture will be pretty thin so using a cookie scoop comes in handy. Divide the batter evenly among the 6 muffin cups.
- Sprinkle the tops with more chocolate chips (if you’re me) and bake for 25-30 minutes until the edges are golden brown. Let cool in the pan then remove.
- Store in an airtight container for 4-5 days in the fridge. I warmed them up in the microwave for a few seconds before I ate them.
Originally published May 10, 2013