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.
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.
Serve these oatmeal breakfast cups with ham & potato breakfast casserole and an apple cinnamon zucchini muffin.
Tools you’ll need
- 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.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Oats – You can use rolled oats (old fashioned) 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 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. Melt & cool it slightly before adding to the egg or you’ll scramble it 🙂
- Mini Chocolate Chips – I always keep Ghirardelli mini chocolate chips in my cupboard. Dried fruit also works if you want to switch it up.
Optional Add-Ins
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.
How to make Oatmeal Breakfast Cups
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: To a large mixing bowl, add the oats, baking powder, and salt. Stir together.
- Step Two: Add in the honey and stir to combine. Then add in the egg, milk, and melted butter. Mix together until fully combined and then stir in the chocolate chips (or your mix-in of choice). The mixture will be thin.
- Step Three: Use a cookie scoop to divide the mixture evenly into a greased muffin pan. This batch makes 6 muffins. Sprinkle the tops with additional chocolate chips.
- Step Four: Bake in a 350° F preheated oven for 25-30 minutes or until the edges are golden. Let cool and then enjoy!
How to store leftovers
Store leftovers covered in the fridge for 4-5 days. I like to heat them quickly in the microwave before eating them.
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.
More Oatmeal Treats
- 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.
Need more breakfast ideas? Try these:
Crockpot Eggs Benedict Casserole
Ham & Potato Breakfast Casserole
Crescent Roll Breakfast Pizza
Click here for my entire collection of breakfast recipes.
Baked Oatmeal Cups
Baked Oatmeal Chocolate Chip Breakfast Cups
Ingredients
- 1 cup rolled oats old fashioned oats
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup honey
- 1 large egg
- 6 Tablespoons milk
- 2 Tablespoons + 2 teaspoons unsalted butter melted & cooled
- ¼ cup mini chocolate chips plus more for topping, if you want (I used Ghirardelli mini chips)
Instructions
- Preheat the oven to 350 degrees F 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.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published May 10, 2013
These have become a frequent flyer in our house. I always add some ground flax seed to them and they come out great!
In addition to the “classic” cups from this recipe, I have also started using peanut butter chips to make chocolate peanut butter cups, and also making them with cranberries and white chips as well. Highly recommend! Great recipe!
Thanks, Hailee!
Is the cupcake pan regular size or jumbo?
regular size