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Baked Oatmeal Chocolate Chip Breakfast Cups

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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.

stack of 4 baked oatmeal chocolate chip breakfast cups with scattered chocolate chips

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Serve these oatmeal breakfast cups with ham & potato breakfast casserole and an apple cinnamon zucchini muffin.

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.

pouring honey from a measuring cup inot a bowl to make Baked Oatmeal Breakfast Cups

INGREDIENTS

  • 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.

pouring mini chocolate chips into Baked Oatmeal Breakfast Cups batter

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.

muffin pan of Baked Oatmeal Breakfast Cups with a cookie scoop portioning out batter

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).

muffin pan of 6 Baked Oatmeal Breakfast Cups sprinkled with mini chocolate chips fresh from the oven

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.
stack of 4 Baked Oatmeal Breakfast Cups surrounded by mini chocolate chips

OTHER OATMEAL TREATS YOU MIGHT LIKE:

stack of 4 Baked Oatmeal Breakfast Cups with mini chocolate chips scattered around and text overlay

Need more breakfast ideas? Try these:

Crockpot Eggs Benedict Casserole
Ham & Potato Breakfast Casserole
Crescent Roll Breakfast Pizza

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Baked Oatmeal Chocolate Chip Breakfast Cups

Melissa | Persnickety Plates
Baked Oatmeal Chocolate Chip Breakfast Cups are the perfect option for on-the-go breakfast! Swap out the chocolate chips for fruit or nuts to add variation.
4.63 from 116 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 cups
Calories 185 kcal

Ingredients
  

  • 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)

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 for 4-5 days in the fridge. I warmed them up in the microwave for a few seconds before I ate them.

Notes

Baked cups will keep in an airtight container in the fridge for 4-5 days or up to 6 months in the freezer.
Recipe easily doubles if you want to make a larger batch.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 27gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 40mgSodium: 73mgPotassium: 120mgFiber: 2gSugar: 17gVitamin A: 197IUCalcium: 51mgIron: 1mg

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published May 10, 2013

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  1. Paula C says

    Does this recipe make 6 regular sized muffins or 6 large muffins?

  2. Kimberly Winter says

    5 stars
    We love these I added chia seeds, vanilla and walnuts. I used salted butter. My hubby thought they werent sweet, so next time I’ll add more honey.

    • Melissa Williams says

      Happy to hear that, thanks for reporting back!

  3. K says

    4 stars
    This was great- thanks for the recipe! I used vanilla yogurt and water since I didn’t have milk. Also added cinnamon, vanilla and walnuts. Will definitely make again!

  4. Bonnie says

    How do you think berries would work rather than the chocolate chips?

    • Melissa Williams says

      I think I’d opt for dried fruit but fresh or frozen should work fine, I just haven’t tested it.

  5. Jodi says

    Is the serving size 1g or 1 muffin?

  6. Stephanie says

    Just curious, on the milk, how come you don’t have it as 1/3 cup + 1 Tbsp milk? To me, that measurement seems more logical. Anyway, these look delicious and I’m going to try them. Have a good day!

    • Melissa Williams says

      lol because I halved the recipe from my original and 6 TB made sense in my brain.

  7. Katy says

    Can I use steel Cut oats? Thanks!

  8. Sara says

    How do these come out? Are they mushy and wet? I made some baked oat bars from another site and ugh the texture was sooo unappealing.

    • Melissa Williams says

      No, I’ve never had any wetness or mushiness. Gross lol

  9. Natalie Harris says

    4 stars
    They are so so so good. I love them and my family loves them as a snack or on the go breakfast.

  10. Kathy says

    5 stars
    These were a winner at our house! Judged by a picky 7 year old grandson, a not-so-picky 6 year old grandson, and a husband who does NOT EAT OATMEAL. I did drizzle just a little caramel sauce over the top of the warm muffins to “introduce” oatmeal to the husband. It worked! They all said keep the recipe to make them again. 👍🏻👍🏻👍🏻

  11. Julie says

    5 stars
    Delicious! Even a picky eater devoured two and asked for more.

    • Melissa Williams says

      That is high praises! Thanks for letting me know 🙂

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