Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect option for on-the-go breakfast! Feel free to swap out the chocolate chips for fruit, if that floats your boat.
What do you typically eat for breakfast? I usually grab an apple to eat at my desk or I make instant oatmeal. When I saw Stephanie post these breakfast cups I was excited to try something new. I started to make them on a Thursday night but then decided to make them Sunday night so they’d be ready for my work week.
I, of course, added chocolate chips but I suppose you could add fruit. Raisins would probably be good or maybe dried cranberries? That sounds good now that I think of it. Maybe next time.
The original recipe makes 12 breakfast cups but I only wanted 6 so I wouldn’t waste any. Actually, I halved everything except the chocolate chips. That was unintentional but my subconscious wanted more chocolate. Because of me halving it, some of the measurements are a little weird. Just go with it.
Baked Oatmeal Chocolate Chip Breakfast Cups
Cook time
Total time
Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect option for on-the-go breakfast! Feel free to swap out the chocolate chips for fruit, if that floats your boat.
Author: Melissa | Persnickety Plates
Serves: 6 cups
Ingredients
- 1 cup rolled oats (I use Quaker)
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup honey
- 1 egg
- ⅜ cup milk (I used 2%)
- 5 Tablespoons + 1 teaspoon unsalted butter, melted
- ¼ cup mini chocolate chips, plus more for topping, if you want (I used Ghirardelli mini chips)
Instructions
- 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. I warmed them up in the microwave for a few seconds before I ate them.
Notes
Recipe from Macaroni & Cheesecake
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Now that’s my kind of breakfast 🙂 Thanks for sharing!!!
Sounds like a great way to eat oatmeal! 🙂
These look delicious! I might have to try this recipe.
So glad you liked them! Yours look great!
I am going to try 😉
Oh this looks great! I’m going to see if my picky eater daughter will like them. If not, they are all mine! 🙂