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 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! Feel free to omit or use frozen blueberries (just make sure they are too big).
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!
I love serving them with a little almond butter or peanut butter on top.
They are perfect for breakfast on-the-go and kid-friendly!
Recipe FAQ
- 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!
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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
PrintBaked Oatmeal Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 oatmeal cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Chocolate Chip Baked Oatmeal Cups – made with simple, real ingredients these healthy oatmeal cups are going to be your new favorite!
Ingredients
Wet Ingredients:
- 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
Dry Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Nutrition
- Serving Size: 1 oatmeal cup
- Calories: 141
- Sugar: 4.3 g
- Sodium: 79.8 mg
- Fat: 3.2 g
- Carbohydrates: 21.3 g
- Protein: 4.2 g
- Cholesterol: 0 mg
Originally published April 13, 2020.
Dale Ann says
Do you have nutritional information for your recipes?
Erin says
Hi, Dale Ann – I do not currently, but there are lots of great nutritional calculators out there!
Rebecca says
These are great! We also did a batch where we subbed the applesauce for an egg, and since we were short a banana, added some extra oil for moisture. Both versions were gobbled up!
Erin says
So happy you enjoyed them! And thank you so much for taking the time to leave a review + feedback – I really appreciate it!
Erika says
These look so good! If I don’t have applesauce, can I use something else as a substitute?
Erin says
Hi Erika! I haven’t tested any substitute for the applesauce at this time, but will update the recipe if I do!
April says
Is there anything you could use in place of bananas? Thanks!
Erin says
Hi April! I haven’t tested a substitute for the bananas, but will update the recipe if I do!
Rachel says
The absolute best breakfast on the go! I subbed out peanut butter for almond butter and oat milk for almond milk. But these were the perfect morning on the go food. Super filling and delicious!
Erin says
Love hearing that and thank you for sharing your modifications – always so helpful for everyone to see! Thank you! I really appreciate the feedback 🙂
JMM says
Saw this on your feed though they looked delicious. Then said I have all those ingredients. Why not make. So glad o did . Super yummy .
Erin says
I am so happy to hear that! And thank you for coming back to leave your feedback – I really appreciate it!
Liz Johnson says
Do you have a favorite brand of dairy free chocolate chips? I have only been able to find one in our local market and not if it’s the best…
Erin says
I love Enjoy Life dairy-free chocolate chips! So good!