Chocolate chip baked oatmeal cups

Prep these chocolate chip baked oatmeal cups ahead of time for healthy breakfast on the run or quick and easy snack all week long! Made with just 10 ingredients and in one bowl these will quickly become a fan favorite.

It has been years since I shared my customizable protein-packed oatmeal cup recipe! I don’t know why it’s taken me so long to share a new variation… maybe I overdid it a little bit with that oatmeal?! There used to be a running joke in the food blogging world that if you wanted a viral recipe, just post oatmeal! There’s some truth to it – everyone loves a good and easy oatmeal recipe. But it’s also easy to overdo it with oatmeal. I literally ate oatmeal every single day for dinner 5 years. Yo’ girl needed a break. But now my love of oatmeal is back with a vengeance and I’m not mad about it at all.

Either way, you’re in for a treat. Literally. These baked oatmeal cups taste incredible and are healthy enough for breakfast but tasty enough for dessert. A true winner all around.

Here’s What You Need:

Rolled oats: use regular rolled oats, not quick cook or steel-cut
Oat flour: you can buy this pre-ground or grind up rolled oats at home
Baking powder
Coconut oil
Eggs: see note below for making these vegan
Maple syrup
Vanilla extract
Almond milk: other non-dairy milks can be used
Chocolate chips
Salt

1 Bowl + 1 Pan = Simplest Recipe Ever

Recipes don’t get much easier than these baked oatmeal cups. You’ll only dirty one large bowl and one muffin tin! In the large bowl mix all of your ingredients. Seriously, dump ’em all in and give it a good stir to combine. I love using silicone muffin tin liners for easy clean up but you can also lightly grease your muffin tin with coconut oil. Spoon the oatmeal mixture into the muffin tin and bake. Note: the consistency will be pretty “wet” or “soupy” this is normal and totally okay they’ll firm up as they bake.

This is a great alternative if you love oatmeal but don’t want to spend the time making it each morning. These can be made an advance and stored in the fridge or freezer (instructions below) and eaten straight from the fridge or heated up in the morning. These are perfect for meal prepping breakfast for the week.

How to Store and Reheat Oatmeal Cups

These baked oatmeal cups are the perfect meal prep recipe! You can make a batch in no time and have a healthy breakfast, snack or dessert all week long. BUT what’s the best way to store them? How do you reheat them? I’ve tested and have the best tips for you.

Let cool completely before storing. If you put your oatmeal cups in a sealed container before they’re completely cool, condensation will happen and condensation = soggy oatmeal. No thanks!
Once in an air-tight container, keep them in the fridge if you’ll be enjoying throughout the week.
To reheat them, you can definitely pop them in the microwave but I personally love a quick oven heat up. The outsides get slightly crispy and it’s perfectly warmed throughout. You can’t go wrong if you’re on the go and want/have to eat it cool or room temp though!

Can you freeze oatmeal cups? Yup! I recommend individually wrapping them and storing them in the freezer for up to 3 months. Remove them the night before or pop them in the microwave for a quick reheat.

Can They Be Made Vegan?

Since I know you’ll ask, yes! These baked oatmeal cups can be made vegan. Just replace the eggs with 2 flax eggs by mixing 2 tbsp of ground flax with 6 tbsp of warm water. Allow that to sit for 5-10 minutes or until it’s form a goopy liquid. Use this in place of 2 eggs.

Here’s the recipe…