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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.
4.62 from 106 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. Jaz says

    These look delicious! I might have to try this recipe.

  2. Lyn @LovelyPantry says

    Oh this looks great! I’m going to see if my picky eater daughter will like them. If not, they are all mine! 🙂

  3. Lori Lewis says

    Can you use reg butter instead of salt?

  4. Margaret says

    5 stars
    Delicious. My only wish is that the recipe included the nutritional info.

    • Melissa Williams says

      Thanks, Margaret! I’m in the (slow) process of adding nutrition facts to each recipe. They’re there now 🙂

  5. Lesley says

    Can you substitute a mashed banana for the honey?

    • Melissa Williams says

      I have never tried. I don’t think banana is a replacement for honey.

  6. Michelle says

    5 stars
    These were delicious! I will be making these over & over again. Thank you for sharing!

    • Linda says

      5 stars
      These are delicious but they did stick to my pan even though I sprayed with Pam… made them with raisins and walnuts since I prefer over chocolate chips which I don’t keep around… will make again.

  7. Emily says

    Can you freeze these?

    • Melissa Williams says

      Yes! They’ll freeze well. Just thaw them overnight in the fridge, or in the microwave in a pinch.

  8. Jean Wykoff says

    can you sub. unsweet applesauce for honey?

    • Melissa Williams says

      I haven’t tested that. Honey helps sweeten & bind and I’m not sure you’ll get that from unsweetened applesauce.

  9. Trish Craig says

    Wondering if you could add a bit of cocoa powder to the mix instead of the chocolate chips.

    • Melissa Williams says

      You could. Or just use a different mix-in.

  10. Jackie says

    Can you use coconut oil instead of butter?

  11. Marie says

    5 stars
    I used raisins in place of the chocolate chips and sprinkled crushed almonds on top. Popped them in the toaster oven to warm this morning and they are delicious. Thank you so much!

    • Melissa Williams says

      YUM! Thanks so much for reporting back =)

  12. Lindsay says

    I used maple syrup instead of honey because I didn’t have it.

  13. Chrissy Cook says

    5 stars
    I made these today and they are delicious. They’re not a muffin, they’re a breakfast cup and the flavour is really awesome. I used cupcake liners and sprayed them with oil spray. Worked like a charm. These turn out exactly as the pictures are on the recipe page. Worth making again and again!

    • Melissa Williams says

      Thanks, Chrissy! Happy to hear that & appreciative that you reported back <3

  14. Kirstin Lee Forman says

    5 stars
    These are wonderful! Easy breakfast for my college sophomore living away from home! Quick question… if they are put in the freezer how long to defrost/warm them up in the microwave please? Thanks!

    • Melissa Williams says

      I’m glad you liked them! To thaw, I move them from the freezer to the fridge the night before. If you forget that step, I think 1 minute in the microwave should do. Maybe even 45 seconds – it’ll depend on your microwave.

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