Name: Chocolate Chip Baked Oatmeal Cups
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 tsp cinnamon; 1/2 cup mashed banana (about 1 large banana); 1/4 cup peanut butter or almond butter; 1/4 cup pure maple syrup or honey; 1/2 cup milk of choice; 1 tsp pure vanilla extract; 1/3 cup mini chocolate chips; Optional: 2 tbsp ground flaxseed or chia seeds

Moist and chewy baked oatmeal cups made with wholesome oats, ripe banana, and melty chocolate chips—these little bites are ideal for breakfast meal prep or as a healthy snack I can grab on the go. They come together quickly with simple pantry staples and offer a satisfying balance of natural sweetness and hearty texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup mashed banana (about 1 large banana)

1/4 cup peanut butter or almond butter

1/4 cup pure maple syrup or honey

1/2 cup milk of choice

1 tsp pure vanilla extract

1/3 cup mini chocolate chips

Optional: 2 tbsp ground flaxseed or chia seeds

Directions

Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.

In a large bowl, I mix together the oats, baking powder, salt, cinnamon, and optional flaxseed or chia seeds.

In a separate bowl, I whisk together the mashed banana, peanut butter, maple syrup, milk, and vanilla extract until smooth.

Then, I combine the wet and dry ingredients, stirring until just combined.

I fold in the chocolate chips and divide the batter evenly among the 12 muffin cups.

Bake for 20–25 minutes, or until the tops are set and golden.

I let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 12 oatmeal cups. It takes about 10 minutes to prep and 25 minutes to bake, for a total time of 35 minutes. Each cup contains approximately 145 kcal.

Variations

I sometimes swap the banana for applesauce for a different flavor or use almond butter instead of peanut butter for a milder taste. For extra texture and nutrients, I like adding chopped nuts or shredded coconut. Dried cranberries or raisins are great if I want a fruity twist instead of chocolate chips.

Storage/Reheating

I store the oatmeal cups in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well—just wrap them individually and store in a freezer-safe bag. To reheat, I pop them in the microwave for about 20 seconds or warm them in a 300°F oven for 5-10 minutes.

FAQs

How ripe should the banana be?

I use a very ripe banana with brown spots for the best sweetness and moisture.

Can I make these oatmeal cups vegan?

Yes, I use maple syrup instead of honey and a plant-based milk like almond or oat milk.

Are these oatmeal cups gluten-free?

Yes, as long as I use certified gluten-free rolled oats, they’re naturally gluten-free.

Can I make these nut-free?

I substitute the peanut or almond butter with sunflower seed butter to make them nut-free.

What’s the best way to freeze them?

I let the oatmeal cups cool completely, wrap them individually, and freeze in a resealable bag. They thaw quickly and taste great.

Conclusion

These chocolate chip baked oatmeal cups are one of my favorite make-ahead breakfasts or snacks. They’re wholesome, tasty, and endlessly adaptable. Whether I’m fueling up for the day or looking for something sweet but nutritious, these cups always hit the spot.

Chocolate Chip Baked Oatmeal Cups

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating