Baked Oatmeal Chocolate Chip Breakfast Cups

4.66 from 142 votes

Baked Oatmeal Chocolate Chip Breakfast Cups

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.

Course Breakfast

Cuisine American

Keyword baked oatmeal breakfast cups

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 25 minutes

Servings cups

Calories 185kcal

Author Melissa | Persnickety Plates

Ingredients

1 cup rolled oats
⅛ teaspoon salt
½ teaspoon baking powder
¼ cup honey
1 egg
6 Tablespoons milk
2 Tablespoons + 2 teaspoons 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 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