These Chocolate Chip Baked Oatmeal Cups Are:
Quick, easy, & healthy-ish Made in 1 bowl, no mixer required Soft-baked, moist, & chewy Freeze easily Dairy free if using dairy-free milk & chocolate chips Gluten free if using certified GF oats Like a cross between oatmeal chocolate chip cookies and baked oatmeal
But most importantly: adult approved because they’re quick… and have chocolate chips. And kid approved because they’re delicious… and have chocolate chips. A harmonious win for us all. If you’ve tried my apple cinnamon baked oatmeal cups or these pumpkin baked oatmeal cups, you’re familiar with today’s recipe and process. It’s all very simple. Today I’m adding chocolate chips and almond butter, plus some ground flax for a nutritious punch. The little bit of sweetness from our chocolate chips makes them one of my favorite healthy dessert recipes and gluten free dessert recipes. A wholesome breakfast/dessert hybrid you can feel good about!
Are They Oatmeal? Are They Muffins?
Grab These Ingredients:
If you’re interested in another gluten free muffin option, I always love these blueberry almond muffins. But you should expect a chewier, coarser texture than, say, blueberry oatmeal muffins. Today’s recipe does not include flour or a lot of leavener, so the oatmeal cups are not cakey like a regular muffin. If you’re in the mood for a regular muffin, try these healthy bran muffins.
1 Bowl, No Mixer Recipe
These chocolate chip oatmeal cups require just 1 mixing bowl. No need to break out your mixer, just grab a whisk and a spatula. Whisk all the ingredients (except the chocolate chips) together, and then fold in the chocolate chips. It’s that easy. Don’t get nervous if your batter looks like this: It’s supposed to be very liquidy. Spoon into greased muffin cups. The recipe conveniently makes 12 in a standard muffin pan. Bake for about 30 minutes. EASY! Warm from the oven, the chocolate chips are all melty, and you can pretend you’re eating chocolate chip cookies. Messy hands will ensue. I usually prep today’s oatmeal cups or these breakfast cookies in the beginning of the week, then refrigerate them for quick breakfasts and snacks. You can eat them cold straight from the refrigerator, or reheat them in the microwave for a few seconds. They freeze and thaw beautifully, too! Try these other flavors next: apple cinnamon baked oatmeal cups and pumpkin baked oatmeal cups. And for even more breakfast inspiration, see my complete list of 30+ healthy breakfast recipes.
