Chocolate Chip Baked Oatmeal Cups

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• Recipe Summary: Chocolate Chip Baked Oatmeal Cups
• Key Ingredients
• How to make Chocolate Chip Baked Oatmeal Cups
• Chocolate Chip Baked Oatmeal Cups Expert Tips
• More Easy Grab and Go Oat Recipes
• Chocolate Chip Baked Oatmeal Cups Recipe

It is often hard finding quick breakfast ideas that the whole family will like. I like oatmeal, my toddler likes things with chocolate and my husband likes anything that won't dirty a plate. Usually I will make my easy protein pancake bites since that satisfies 2 out of the 3 requests. But now these Chocolate Chip Baked Oatmeal Cups are a healthy breakfast idea that makes everyone happy.

I love them because I am always running late for work, so I know that I can grab them from my fridge and eat them on the way to work. The entire batch never lasts more than 24 hours in my house, but this is such an easy recipe to meal prep that I don't mind making a new batch every night. Alternatively, if you aren't really a fan of oatmeal, my yogurt dark chocolate chip muffins are perfect for busy mornings.

Key Ingredients

• Quick oats: The main ingredient! You can use old-fashioned oats if you wanted a more dense oatmeal cup.
• Applesauce: For sweetness. You can also replace this with a mashed banana as well.
• Milk: I use whole milk for a richer taste, but you can just as easily use your favorite kind of milk.
• Eggs: This helps bind the ingredients so that the cups don't fall apart when you take them out of the muffin pan.
• White sugar: Actually this is optional. If I am just making it for the kids I will omit it, but if you would like it sweeter you can add it!
• Baking powder: This helps the oatmeal rise slightly in the oven, preventing it from being dense.
• Vanilla extract: For a nice subtle flavor. You can use whatever extract you like to make it your own.
• Salt: To enhance all of the other flavors.
• Chocolate chips: My favorite part! You can swap it out for your favorite chocolate chip flavor or any other mix-ins you can think of.

How to make Chocolate Chip Baked Oatmeal Cups

Chocolate Chip Baked Oatmeal Cups Expert Tips

Storage: Bring these oatmeal chocolate chip breakfast cups to room temperature, then store leftovers in an airtight container in the fridge for up to 4-5 days.

Freezing: These oatmeal cups freeze well too. Just place cooled cups in a freezer bag and remove as much air as possible. Freeze for up to 6 months. To reheat, microwave the frozen cups for 30-60 seconds, or until warm.

Make it vegan. Instead of using regular milk, replace it with a non-dairy one. My favorites to use in this recipe are either cashew milk, coconut milk or oat milk. You could use unsweetened almond milk or soy milk, but it will taste a little less rich. Make sure that you use dairy free chocolate chips. To replace the eggs, you can either make chia or flax eggs. To make one vegan egg, mix 1 tablespoon ground flax or chia seeds with 3 tablespoon water. Allow to rest for 5 minutes until ready to use.

Swap out the chocolate chips. ​Instead of chocolate chips, add in your favorite toppings such as sprinkles, fresh fruit or chopped Oreos.

Make it in a silicone muffin pan. This batter sticks to regular muffin pans, so I would suggest using a silicone muffin pan to extract the oatmeal cups easily.