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.
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.
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Notes
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.