October 2, 2023

Chocolate Chip Baked Oatmeal Cups


You need just 1 bowl and some simple, wholesome ingredients to make these healthy-ish chocolate chip baked oatmeal cups. They’re ready in about 30 minutes, keep well in the refrigerator, and make a wonderful on-the-go breakfast, snack, or healthier dessert. The whole family, kids included, love them.

Have you ever tried baked oatmeal before? It’s soft and creamy, yet sturdy enough to eat with a fork. This recipe is similar, but a little more solid so it can be a handheld breakfast on your way out the door. (Or… in reality… clench between your teeth while your hands are busy packing bags and grabbing the keys.)

If you’ve tried my apple cinnamon baked oatmeal cups or these pumpkin baked oatmeal cups, you’re familiar with today’s recipe and process. It’s all very simple. Today I’m adding chocolate chips and almond butter, plus some ground flax for a nutritious punch.

These Chocolate Chip Baked Oatmeal Cups Are:

But most importantly: adult approved because they’re quick… and have chocolate chips. And kid approved because they’re delicious… and have chocolate chips. A harmonious win for us all.

chocolate chip baked oatmeal cup muffins on white parchment paper with one in center broken open.

Are They Oatmeal? Are They Muffins?

Yes and yes. Compared to a bowl of oatmeal, these chocolate chip baked oatmeal cups are solid and sturdy, so they make an excellent portable breakfast or snack.

But you should expect a chewier, coarser texture than, say, blueberry oatmeal muffins. Today’s recipe does not include flour or a lot of leavener, so the oatmeal cups are not cakey like a regular muffin. If you’re in the mood for a regular muffin, try these healthy bran muffins.

Grab These Ingredients:

ingredients on baking sheet including milk, oats, ground flax, almond butter, applesauce, eggs, maple syrup, and more.

Here’s why you need each:

  1. Milk: Milk softens the oats and keeps the centers moist. You can use any kind of milk you have on hand, dairy or nondairy. Oat milk is a good choice here!
  2. Eggs: Eggs provide protein as well as structure, binding the ingredients together.
  3. Maple Syrup: Pure maple syrup sweetens and flavors these baked oatmeal cups.
  4. Unsweetened Applesauce: Applesauce takes the place of butter or oil. I love using applesauce to replace all or some oil in certain baked goods, like morning glory muffins.
  5. Almond Butter: For a little flavor. Feel free to use peanut butter instead, or simply leave it out for a nut-free version.
  6. Oats: Unlike applesauce muffins where oats are part of the dry ingredients, here the oats are the entire base of the recipe. Old-fashioned whole rolled oats are the best and also what I recommend for oatmeal raisin cookies. Quick oats work, but the centers of the oatmeal cups aren’t as moist. Steel cut oats require extra prep—see recipe Notes.
  7. Ground Flaxseed: This nutrient-packed superfood is a healthful add-in. You can’t really taste it, but feel free to skip it if you don’t have any.
  8. Baking Powder: Gives a little lift, preventing the oatmeal cups from being overly dense.
  9. Cinnamon, Vanilla Extract, & Salt: The trifecta of muffin flavor enhancers!
  10. Mini Chocolate Chips: You can use regular size, but mini = more in every bite!

If you’re interested in another gluten free muffin option, I always love these blueberry almond muffins.

1 Bowl, No Mixer Recipe

These chocolate chip oatmeal cups require just 1 mixing bowl. No need to break out your mixer, just grab a whisk and a spatula. Whisk all the ingredients (except the chocolate chips) together, and then fold in the chocolate chips. It’s that easy.

Don’t get nervous if your batter looks like this:

oats in liquid batter with mini chocolate chips in a glass bowl with red silicone spatula.

It’s supposed to be very liquidy. Spoon into greased muffin cups. The recipe conveniently makes 12 in a standard muffin pan.

liquidy oat mixture in muffin pan before baking.

Bake for about 30 minutes. EASY!

Warm from the oven, the chocolate chips are all melty, and you can pretend you’re eating chocolate chip cookies. Messy hands will ensue.

baked chocolate chip oatmeal cup muffins in muffin pan and two stacked on top of eachother.

I usually prep today’s oatmeal cups or these breakfast cookies in the beginning of the week, then refrigerate them for quick breakfasts and snacks. You can eat them cold straight from the refrigerator, or reheat them in the microwave for a few seconds. They freeze and thaw beautifully, too!

Try these other flavors next: apple cinnamon baked oatmeal cups and pumpkin baked oatmeal cups.

Other Quick & Easy Breakfast Ideas


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chocolate chip baked oatmeal cups on gray backdrop with wooden bowl of mini chocolate chips.

Chocolate Chip Baked Oatmeal Cups (GF)

  • Author:

  • Prep Time:
    5 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    35 minutes

  • Yield:
    12 cups

  • Category:

  • Method:

  • Cuisine:


These healthy-ish chocolate chip baked oatmeal cups come together quickly and easily in just 1 bowl. They’re soft and moist inside with chewy tops and plenty of flavor. Make them ahead and enjoy all week long!


  1. Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  2. In a large bowl, whisk all of the ingredients together, except for the chocolate chips. Using a spoon or rubber spatula, fold in the chocolate chips. Batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats and liquid are in each. Fill all the way to the top.
  3. Bake for 28–30 minutes or until the edges are lightly browned and tops appear set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
  4. Cool for 5–10 minutes before serving.
  5. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.


  1. Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave for a few seconds, or cover and heat in a 350°F (177°C) oven for 5–6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
  2. Special Tools (affiliate links): 12-count Muffin Pan | Glass Mixing Bowl | Whisk | Rubber Spatula
  3. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. 
  4. Eggs: Eggs bind the ingredients. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana. I do find the oatmeal cups fall apart a little when replacing the eggs.
  5. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal cups are extra moist. If you need a substitute, you can use packed brown sugar, coconut sugar, or honey.
  6. Almond Butter: Almond butter adds a little flavor. Feel free to use peanut butter or other nut butter instead, or simply leave it out for a nut-free version. If you leave it out, reduce oats to 3 cups (255g).
  7. Oats: Whole rolled oats give you the best texture. You can use quick oats instead, but they soak up more moisture so the centers won’t be as moist. If using steel-cut oats, soak the oats in the milk for 30 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time. The oatmeal cups are best with whole oats.
  8. Ground Flaxseed: If you don’t have ground flaxseed, you can leave it out with no other changes to the recipe.


  • Serving Size: 1 muffin cup
  • Calories: 250
  • Sugar: 10.2 g
  • Sodium: 87.5 mg
  • Fat: 9.3 g
  • Carbohydrates: 31.6 g
  • Fiber: 5.3 g
  • Protein: 7.5 g
  • Cholesterol: 31 mg

Keywords: chocolate chip oatmeal cups

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