Description
These delicious, perfectly proportioned chocolate chip baked oatmeal cups are loaded with good-for-you ingredients and are so super easy to make! Keep a stash in your fridge or freezer for a quick, healthy breakfast (or snack)!
Ingredients
- 3 cups old-fashioned rolled oats (use gluten-free oats to make this recipe gluten-free)
- 2 tablespoons ground flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened almond milk (or milk of your choice)
- 1/4 cup maple syrup (you could also use honey)
- 2 tablespoons almond butter or nut butter of your choice
- 2 ripe, mashed bananas
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips, divided
Instructions
- PREP: Preheat the oven to 350 degrees. Line a muffin pan with liners or grease the cups. Set aside.
- MIX: Set aside 1/8 cup chocolate chips. Mix all the remaining ingredients together in a medium bowl. Spoon the batter into the muffin liners. Top with remaining chocolate chips.
- BAKE: Bake until the center of the cup has set and a toothpick inserted comes out clean, about 30-35 minutes. The inside of the baked oatmeal cups with still be moist and soft but not wet.
- SERVE, STORE & FREEZE: Drizzle with some nut butter if you’d like and then serve immediately. Or you can store them in a sealed, air-tight container in the refrigerator for up to a week. Or in a freezer-safe airtight container in the freezer for up to a month. When you’re ready to eat them, just reheat the cups in the microwave or toaster.
Notes
ADAPT RECIPE TO TASTE: This recipe is super adaptable and I encourage you to make it your own! If you don’t like chocolate chips, use blueberries and almonds (or walnuts). Don’t love bananas? Use 1 cup of unsweetened apple sauce instead.
HOW TO STORE BAKED OATMEAL CUPS: Store them in a sealed, air-tight container in the refrigerator for up to a week. Or in a freezer-safe airtight container in the freezer for up to a month. When you’re ready to eat them, just reheat the cups in the microwave or toaster.
HOW TO REHEAT THE BAKED OATMEAL CUPS: If the cups are frozen, I recommend letting them defrost in the refrigerator overnight. When defrosted, heat them in the microwave until heated through, about 30-45 seconds. You can also heat them in a toaster oven.
This recipe is adapted from one by Brittany at Eating Bird Food.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Gluten-Free
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 7.4 g
- Sodium: 133.8 mg
- Fat: 2.9 g
- Carbohydrates: 24.9 g
- Fiber: 3.3 g
- Protein: 3.9 g
- Cholesterol: 0 mg