Chocolate Chip Baked Oatmeal Cups
These chocolate chip baked oatmeal cups are a delightful blend of indulgence and nutrition. Perfect for busy mornings, they combine hearty oats and chocolate for a quick, healthy breakfast option.
Ingredients
- 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 rolled oats*
- 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
Instructions
- Preheat your oven to 350°F (177°C). Generously grease a 12-count muffin pan or coat with nonstick spray. If using liners, spray them as well to prevent sticking.
- In a large mixing bowl, whisk together the milk, eggs, maple syrup, applesauce, and almond butter until smooth and creamy.
- Mix in the rolled oats, ground flaxseed, baking powder, cinnamon, vanilla extract, and salt. Stir just until combined.
- Gently fold in the chocolate chips, reserving a few for topping if desired. The batter will be slightly liquidy—don’t worry; this is normal.
- Use a spoon or scoop to evenly distribute the batter into the prepared muffin cups, filling them to the top to ensure a hearty portion.
- Bake for 28-30 minutes, or until the edges are lightly browned and the tops appear set. If the tops brown too quickly, cover with foil during the final 5-10 minutes.
- Let the oatmeal cups cool in the pan for 5-10 minutes before transferring to a wire rack. Serve warm or store for later!