¼cupmini chocolate chipsplus more for topping, if you want (I used Ghirardelli mini chips)
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.
Baked oatmeal cups will keep in an airtight container in the fridge for 4-5 days or up to 6 months in the freezer.Heat them in the microwave for 10 seconds before enjoying.Recipe easily doubles if you want to make a larger batch.