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:
- Quick, easy, & healthy-ish
- Made in 1 bowl, no mixer required
- Soft-baked, moist, & chewy
- Freeze easily
- Dairy free if using dairy-free milk & chocolate chips
- Gluten free if using certified GF oats
- Like a cross between oatmeal chocolate chip cookies and baked oatmeal
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.
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:
Here’s why you need each:
- 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!
- Eggs: Eggs provide protein as well as structure, binding the ingredients together.
- Maple Syrup:Pure maple syrup sweetens and flavors these baked oatmeal cups.
- 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.
- Almond Butter: For a little flavor. Feel free to use peanut butter instead, or simply leave it out for a nut-free version.
- 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.
- 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.
- Baking Powder: Gives a little lift, preventing the oatmeal cups from being overly dense.
- Cinnamon, Vanilla Extract, & Salt: The trifecta of muffin flavor enhancers!
- 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:
It’s supposed to be very liquidy. Spoon into greased muffin cups. The recipe conveniently makes 12 in a standard muffin pan.
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.
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
Healthy Apple Muffins
Easy Frittata Recipe (Choose Your Add-Ins)
Maple Almond Cranberry Granola
Simply Zucchini Muffins
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 and 1/2 cups (360ml) milk (dairy or nondairy)
- 2 large eggs*
- 1/2 cup (120ml)pure maple syrup*
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (125g) creamy or crunchy almond butter*
- 3 and 1/4 cups (276g) old-fashioned whole rolledoats*
- 1/3 cup (35g) ground flaxseed*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (128g) regular size or mini chocolate chips
- 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.
- 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.
- 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.
- Cool for 5–10 minutes before serving.
- Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Glass Mixing Bowl | Whisk | Rubber Spatula
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
Why are my baked oats soggy? The main reason I find for soggy baked oatmeal is adding too much milk, or not baking the oats long enough. Check the middle of the oats to ensure they are cooked.How do you eat baked oatmeal? ›
Serve warm with milk or yogurt, fruit, and/or other favorite oatmeal toppings. Add a drizzle of maple syrup or a sprinkle of brown sugar if more sweetness is preferred. Baked oatmeal can also be enjoyed cold or at room temperature and may be served like a muffin, with no toppings.How do you make oatmeal less gluey? ›
The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal. Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl.Are baked oats meant to be gooey? ›
One last key step to making the best baked oats is allowing them to bake for at least 20-25 minutes. If you remove them too soon from the oven they will have cooked on the top, but the inside will be mushy and gooey – so not cool!How healthy is baked oats? ›
Good source of magnesium and thiamin (vitamin B1) Excellent source of soluble fiber which can help lower LDL and total cholesterol levels, improve digestion by way of bulking stools and promoting growth of beneficial bacteria, and reduce blood sugar and insulin spikes after a meal that includes oats.Is baked oatmeal good for diabetics? ›
A cup of cooked oatmeal (1/2 cup of dried oats) contains approximately 30 grams of carbs, which can fit into a nutritious meal plan for people with diabetes. Oatmeal is high in fiber and nutrients but low in saturated and trans fats and sugar and can help you maintain a healthy blood sugar level.Should baked oatmeal be refrigerated? ›
Do you have to refrigerate baked oatmeal? Baked oatmeal contains dairy and eggs which means that it should be stored in the refrigerator. Cover your baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you're ready to enjoy it.What is the best milk for oatmeal? ›
Whole milk is the best bet here in terms of protein (see this post for why I recommend whole instead of skim/low fat milk: 7 Common Nutrition Myths); if you'd prefer a dairy free option, try soy milk – the protein content is similar.Is oatmeal better with water or milk? ›
For a boost of calcium and creamy flavor, make oatmeal with low-fat milk or plant-based milk instead of water. Or, try making it with apple cider instead for a boost of flavor. The ratio of liquid to oats stays the same, so you can easily make this switch.Can dogs eat oatmeal? ›
What's important to remember is that too much of any human food can be upsetting to a dog's stomach. Just because you're eating oatmeal daily for breakfast doesn't mean your dog should, too. Generally, you can feed your dog one tablespoon of cooked oatmeal for every 20 pounds of their weight.
Oats can turn brown-green or even blue-green in color when they are cooked in alkaline conditions. Alkaline conditions are achieved when the water used to cook the oats has a pH balance of 9 to 12, so use filtered water when making oats, if you can.Can baked oatmeal be left out overnight? ›
While we suggest always refrigerating your baked oatmeal, it should be okay in the counter overnight.When should you eat baked oats? ›
"The carbohydrates in oats and fruit in a serving of baked oats are the main way our bodies utilize energy. This makes them a good choice for breakfast or even before a workout," says Laura Zea, MS.How do you keep oatmeal cookies crisp? ›
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.How to make overnight oats that aren t mushy? ›
Tossing all the nuts and fruits in at once.
Just like the oats, anything you add to the liquid is going to soak and soften so you'll be left with chewy nuts and mushy fruit. Follow this tip: Reserve mix-ins like nuts, seeds, fresh fruit, granola, and coconut flakes for the morning.
Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.Do you have to soak oats before baking? ›
Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.Why are my chocolate oatmeal cookies gooey? ›
If your cookies are mushy even after they've set, try refrigerating them. Some of the ingredients, such as butter, chocolate, or peanut butter, will not stay completely set at room temperature. Just like a stick of butter, the longer they sit at room temperature, the looser and stickier the cookies will get.Why are my chocolate oatmeal cookies dry? ›
A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.What makes cookies crisp and how can you keep them crisp after they are baked? ›
Refrigerating cookies will help keep them crisp. If you freeze cookies they will be crispy if you eat them frozen. Cookies that have softened will be never become crispy when stored no matter what tricks you use. Cookies can be re-crisped in a 300 degree F oven for 5-10 minutes.
Milk: milk is our preferred liquid to make overnight oats and very essential. You can use any kind of milk you want such as cow's milk, almond milk, coconut milk, oat milk, etc.What is the best milk to use for overnight oats? ›
Milk: You can make overnight oats with any kind of milk — dairy or non-dairy. If using non-dairy milk, it's best to stick with unsweetened. Greek yogurt: Not only does Greek yogurt make overnight oats more filling, but it also gives the oats a super-creamy texture.What happens if you don't soak oats? ›
Though raw oats are safe to eat, it's recommended to soak them in water, juice, milk, or a nondairy milk alternative to avoid some unwanted side effects. Eating dry raw oats could lead them to build up in your stomach or intestines, resulting in indigestion or constipation.Why won t my chocolate oatmeal cookies harden? ›
The main reason no bake cookies won't set up is related to the number of wet ingredients you add to your dough. If your cookie recipe calls for milk, water, oil, or butter, you might have difficulty getting them to firm.How do you know when oatmeal cookies are done baking? ›
How to Tell When Oatmeal Cookies Are Done. Many drop cookie recipes, including oatmeal cookies, specify baking until the edges are golden or light brown; often, the recipe also specifies that centers should appear set (not jiggly and raw). In these cases, you can usually tell by simply taking a look at the cookies.What is the secret to making cookies soft? ›
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.Can I eat overnight oats right away? ›
Or do I have to wait overnight? Waiting overnight allows the oats and chia seeds to fully hydrate and soften the oatmeal. We recommend waiting four to five hours for the best experience, but some customers do enjoy eating it immediately for a more textured, chewy oatmeal.Is it better to soak oats in water or milk? ›
Yes, you can soak oats in water overnight instead of milk. Soaking oats for a longer period of time makes them more easily digestible as well as taste better. To still achieve a creamy consistency even without milk, we make overnight oats with water and yogurt as well as chia seeds.Why do you rinse soaked oats? ›
Gently rinsing soaked oats not only helps them to be less “pasty” in texture, but also helps to reduce any sour flavor that may develop as a result of the soaking process.