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Chocolate Chip Baked Oatmeal Cups (GF) Recipe

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4.1 from 13 reviews

These Chocolate Chip Baked Oatmeal Cups are a delicious and wholesome gluten-free breakfast or snack option. Made with rolled oats, almond butter, and sweetened naturally with maple syrup and applesauce, they combine the perfect balance of flavors with a delightful chocolate chip surprise in every bite. Easy to prepare and bake, these oatmeal cups are portable and great for meal prep.

Ingredients

Wet 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
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 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
  • 1/4 teaspoon salt

Add-ins

  • 3/4 cup (128g) regular size or mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, also spray them, although the oatmeal cups tend to stick slightly to liners so skipping them is recommended.
  2. Mix Ingredients: In a large bowl, whisk together all the ingredients except the chocolate chips. Then fold the chocolate chips in gently using a spoon or silicone spatula. The batter will be somewhat liquidy.
  3. Fill Muffin Cups: Spoon the batter evenly into the muffin cups, ensuring you distribute both oats and liquid evenly. Fill each cup all the way to the top.
  4. Bake: Bake for 28 to 30 minutes or until the edges are lightly browned and the tops appear set. If the tops brown too quickly, tent a piece of aluminum foil over the pan to prevent burning.
  5. Cool and Serve: Allow the oatmeal cups to cool for 5 to 10 minutes before serving.
  6. Storage: Store leftover oatmeal cups tightly covered in the refrigerator for up to one week.

Notes

  • You can use any milk of your choice: dairy, almond, oat, or other nondairy options.
  • Use pure maple syrup for natural sweetness; honey or agave can be alternatives but may alter flavor slightly.
  • Almond butter can be creamy or crunchy depending on your texture preference.
  • Old-fashioned rolled oats are preferred for texture; instant oats may result in a softer texture.
  • These oatmeal cups freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • To make dairy-free, ensure your chocolate chips are dairy-free and choose nondairy milk.

Find it online: https://cookedbysarah.com/chocolate-chip-baked-oatmeal-cups-gf-recipe/