Chocolate Chip Baked Oatmeal Cups
These healthy-ish chocolate chip baked oatmeal cups come together quickly and easily in just 1 bowl. They’re soft and moist inside with chewy tops and plenty of flavor. Make them ahead and enjoy all week long!
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 oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
- In a large bowl, whisk all of the ingredients together, except for the chocolate chips. Using a spoon or rubber spatula, fold in the chocolate chips. Batter will be a little liquidy. Spoon batter evenly into muffin cups, making sure both the oats and liquid are in each. Fill all the way to the top.
- Bake for 28–30 minutes or until the edges are lightly browned and tops appear set. If the tops are browning very quickly, tent a piece of aluminum foil over the muffin pan.
- Cool for 5–10 minutes before serving.
- Cover leftover oatmeal cups tightly and refrigerate for up to 1 week