These baked chocolate chip oatmeal muffins are ooey-gooey, chocolatey goodness. Made with old fashioned rolled oats and chocolate chips, these make a great grab-and-go breakfast.
For more baked oatmeal cup recipes try my 6 baked oatmeal cup flavors next!
Baked Chocolate Chip Oatmeal Cups
These chocolate chip oatmeal cups are made with delicious large flake rolled oats, sweetened with applesauce and honey, and filled with chocolate chips. Making oatmeal muffin cups is an easy snack that skips the need to use flour. They're more dense than a traditional muffin, but they're just as delicious!
Baked oatmeal is an easy grab-and-go breakfast idea that I love! I've made a few recipes including my pumpkin spiced baked oats, our popular banana oatmeal muffins, and easy blueberry baked oatmeal recipe!
Recipe Ingredients
- 5 cups old-fashioned rolled oats – large flake oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 4 eggs - beaten
- 2 cups milk
- 1 cup applesauce
- ¼ cup honey or maple syrup
- 2 tsp vanilla extract
- 1 cup chocolate chips
How To Make Chocolate Chip Oatmeal Cups
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray or add cupcake liners.
STEP 2: In a bowl, combine all dry ingredients thoroughly: 5 cups old-fashioned rolled oats (large flake oats), 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
STEP 3: In a separate medium bowl, beat the 4 eggs with a fork. Stir with 2 cups milk, 1 cup applesauce, ¼ cup honey and 2 teaspoon vanilla extract.
STEP 4: Pour the wet ingredients into the dry oats bowl and mix everything together. Let this sit for 20 minutes to allow oats to absorb the liquid.
STEP 5: Once oats have soaked up the liquid, give it a good stir. Now fold in 1 cup of chocolate chips.
STEP 6: Scoop the oat mixture into the prepared muffin pan, filling the whole way to the top. Press the oats down into each muffin cup with the back of a spoon. Top with a few extra chocolate chips if desired.
STEP 7: Bake for 22-25 minutes, or until a toothpick comes out clean when poked in the center. Transfer the cupcakes to a rack to cool completely.
Recipe Tips
- After mixing all the muffin ingredients, be sure to let them sit for 15-20 minutes. This will allow the large flake oats to absorb as much liquid as possible before baking.
- These muffins can be made without chocolate chips. Feel free to swap with fresh blueberries, dried cranberries, or chopped nuts.
- The paper cupcake liners will separate from the muffins after baking. You can easily skip this step and just grease the muffin pan with nonstick cooking spray.
How To Store Leftovers
- Refrigerate - These can be stored in the fridge in an airtight container for up to 5 days. After that, I recommend freezing them.
- To Freeze - To prevent freezer burn, wrap each one in plastic wrap and place them all in a large freezer bag. Freeze for up to 6 months.
- To Reheat - If you’re pulling them out of the freezer, I would defrost them for 30 seconds in the microwave while wrapped in a paper towel.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- Non Stick Muffin Pan – I highly recommend getting two good-quality muffin pans an making a double batch of this recipe so you can freeze half of the muffins for later.
- 3-Set Mixing Bowls – This set of 3 mixing bowls makes it easy to mix ingredients. They stack nicely with each other and are easy to clean.
- Magnetic Measuring Spoons Set – I love these magnetic measuring spoons which stay nice and organized together when storing them!
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Ingredients
- 5 cups old fashioned rolled oats - large flake oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 4 eggs - beaten
- 1 or 2 cups milk - start with 1 cup
- 1 cup applesauce
- ¼ cup honey or maple syrup
- 2 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Spray a muffin pan with non stick cooking spray or add cupcake liners.
- In a bowl, combine all dry ingredients thoroughly: 5 cups old fashioned rolled oats (large flake oats), 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
- In a separate medium bowl, beat the 4 eggs with a fork. Stir with 2 cups milk, 1 cup applesauce, ¼ cup honey and 2 teaspoon vanilla extract.
- Pour the wet ingredients into the dry oats bowl and mix everything together. Let this sit for 20 minutes to allow oats to absorb the liquid.
- Once oats have soaked up liquid, give it a good stir. Now fold in 1 cup chocolate chips.
- Scoop the oat mixture into the prepared muffin pan, filling the whole way to the top. Press the oats down into each muffin cup with the back of a spoon. Top with a few extra chocolate chips if desired.
- Bake for 22-25 minutes, or until a toothpick comes out clean when poked in the center. Transfer the cupcakes to a rack to cool completely.
The nutritional information provided is an estimate and is per serving.
