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Prep these chocolate chip baked oatmeal cups ahead of time for healthy breakfast on the run or quick and easy snack all week long! Made with just 10 ingredients and in one bowl these will quickly become a fan favorite.

It has been years since I shared my customizable protein-packed oatmeal cup recipe! I don’t know why it’s taken me so long to share a new variation… maybe I overdid it a little bit with that oatmeal?! There used to be a running joke in the food blogging world that if you wanted a viral recipe, just post oatmeal! There’s some truth to it – everyone loves a good and easy oatmeal recipe. But it’s also easy to overdo it with oatmeal. I literally ate oatmeal every single day for dinner 5 years. Yo’ girl needed a break. But now my love of oatmeal is back with a vengeance and I’m not mad about it at all.

Either way, you’re in for a treat. Literally. These baked oatmeal cups taste incredible and are healthy enough for breakfast but tasty enough for dessert. A true winner all around.

Here’s What You Need:

  • Rolled oats: use regular rolled oats, not quick cook or steel-cut
  • Oat flour: you can buy this pre-ground or grind up rolled oats at home
  • Baking powder
  • Coconut oil
  • Eggs: see note below for making these vegan
  • Maple syrup
  • Vanilla extract
  • Almond milk: other non-dairy milks can be used
  • Chocolate chips
  • Salt

1 Bowl + 1 Pan = Simplest Recipe Ever

Recipes don’t get much easier than these baked oatmeal cups. You’ll only dirty one large bowl and one muffin tin! In the large bowl mix all of your ingredients. Seriously, dump ’em all in and give it a good stir to combine. I love using silicone muffin tin liners for easy clean up but you can also lightly grease your muffin tin with coconut oil. Spoon the oatmeal mixture into the muffin tin and bake. Note: the consistency will be pretty “wet” or “soupy” this is normal and totally okay they’ll firm up as they bake.

This is a great alternative if you love oatmeal but don’t want to spend the time making it each morning. These can be made an advance and stored in the fridge or freezer (instructions below) and eaten straight from the fridge or heated up in the morning. These are perfect for meal prepping breakfast for the week.

How to Store and Reheat Oatmeal Cups

These baked oatmeal cups are the perfect meal prep recipe! You can make a batch in no time and have a healthy breakfast, snack or dessert all week long. BUT what’s the best way to store them? How do you reheat them? I’ve tested and have the best tips for you.

  • Let cool completely before storing. If you put your oatmeal cups in a sealed container before they’re completely cool, condensation will happen and condensation = soggy oatmeal. No thanks!
  • Once in an air-tight container, keep them in the fridge if you’ll be enjoying throughout the week.
  • To reheat them, you can definitely pop them in the microwave but I personally love a quick oven heat up. The outsides get slightly crispy and it’s perfectly warmed throughout. You can’t go wrong if you’re on the go and want/have to eat it cool or room temp though!

Can you freeze oatmeal cups? Yup! I recommend individually wrapping them and storing them in the freezer for up to 3 months. Remove them the night before or pop them in the microwave for a quick reheat.

Can They Be Made Vegan?

Since I know you’ll ask, yes! These baked oatmeal cups can be made vegan. Just replace the eggs with 2 flax eggs by mixing 2 tbsp of ground flax with 6 tbsp of warm water. Allow that to sit for 5-10 minutes or until it’s form a goopy liquid. Use this in place of 2 eggs.

Here’s the recipe…


Chocolate Chip Baked Oatmeal Cups

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Prep these chocolate chip baked oatmeal cups ahead of time for healthy breakfast on the run or quick and easy snack all week long! Made with just 10 ingredients and in one bowl these will quickly become a fan favorite.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 Cups 1x


  • 3 cups rolled oats
  • 3/4 cup oat flour
  • 1 tsp baking powder
  • pinch, sea salt
  • 2 tbsp coconut oil, melted
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cups unsweetened almond milk (or other non-dairy milk)
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine oats, oat flour, baking powder and salt. Give it a good stir.
  3. Add in coconut oil, eggs, maple syrup, vanilla and almond milk. Mix it all together.
  4. Stir in chocolate chips.
  5. Grease a muffin tin with coconut oil or use paper or silicone muffin liners.
  6. Divide batter evenly into 12 muffin tins.
  7. Make for 20 minutes or until oatmeal has hardened on top. Give or take a minute or two depending on your oven.
  8. Allow to cool for 20 minutes before removing from muffin tin to cool completely on a wire rack.
  9. Store in an airtight container in the fridge for up to 1 week or freeze individually for up to 3 months.

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Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. Hey there! Love the post!
    Can never go wrong with yummy cookies for snack or dessert, and thanks for the vegan option. Always an appreciation. 🙂