Chocolate Chip Baked Oatmeal Cups – made with simple, real ingredients these family-friendly oatmeal cups are going to be your new favorite! (Dairy-free + Gluten-free + Egg-free)
Best Ever Baked Oatmeal Cups
I am always looking for a delicious breakfast for the kids (and myself) and while they are big fans of oatmeal … I am not always a big fan of getting up and making it in the morning 🙂 So I LOVE having these individual Chocolate Chip Baked Oatmeal Cups on hand for those busy mornings! They are packed with nutritious ingredients like chia seeds and flax meal and they are dairy free!
Ingredients for Chocolate Chip Baked Oatmeal Cups
- bananas: I love using over-ripe bananas for these, but really any ripeness will do!
- creamy peanut or almond butter: either work in this recipe – totally up to you!
- unsweetened almondmilk: you could use any dairy-free milk alternative.
- pure maple syrup: only the real stuff!
- unsweetened applesauce: this adds a bit of sweetness!
- vanilla extract: I always like adding in a splash when baking.
- rolled oats: these help bind everything together – feel free to look for gluten-free certified.
- kosher salt: just to amplify the other flavors.
- ground flax meal + chia seeds: love the added nutritional benefits of both of these!
- baking powder: these help plump up the finished product.
- dairy-free chocolate chips: I like the Enjoy Life brand a lot!
Meal Prep Friendly
Yes! Make them ahead of time and then store them on an airtight container in the refrigerator for 5-6 days!
How to Make Baked Oatmeal Cups
Mix your wet ingredients together. Mix your dry ingredients together.
Combine the two! Add to muffin tins.
Bake and let cool before popping out!
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Chocolate Chip Baked Oatmeal Cups – made with simple, real ingredients these healthy oatmeal cups are going to be your new favorite!
- 2 ripe bananas
- 1/4 cup creamy peanut or almond butter
- 1/4 cup Califia Farms Unsweetened Almondmilk
- 2 teaspoons pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1/2 teaspoon kosher salt
- 1 tablespoons ground flax meal
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 350 degrees F.
- In large mixing bowl add banana and mash with a fork.
- Add remaining Wet Ingredients and mix to combine.
- In a medium mixing bowl combine Dry Ingredients; stir to combine.
- Pour dry ingredients into the wet ingredients and stir.
- Take 12 muffin tins and spray with your choice of non-stick/oil to prevent sticking.
- Scoop approximately 3 tablespoons of the mixture into each muffin tin (it’s okay to fill to the top, they don’t rise).
- Place in oven on middle rack and bake for 18 minutes.
- Remove and let cool, about 10 minutes.
- Use a small spatula or butter knife to loosen outer edges before removing.
- Bananas: if using frozen bananas thaw before use in this recipe
- Creamy Peanut/Almond Butter: it’s best to use drippy or extra-creamy almond or peanut butter. It will be easier to mix together.
- Dairy-Free Chocolate Chips – feel free to use less or more of the chocolate chips! You can also swap them out for something else if you want (apples or berries would work great!)
- Does it rise: these did not rise at all so you can fill your muffin tins to the top
- Sticking to muffin tin: to avoid having these stick to the muffin tin make sure you spray with your choice of non-stick/oil. Also make sure you are using high quality muffin tins. You can also use these silicone muffin holders if you want!
- Toppings: feel free to top with extra almond or peanut butter!
- Let Cool: Make sure you let them cool before trying to get them out of the muffin tin!
- Storage: These don’t have any preservatives in them so make sure you store them in an airtight container in the refrigerator for up to 5-6 days. Feel free to re-heat before serving!
Keywords: baked oatmeal cups
Originally published April 13, 2020.