Chocolate Chip Oatmeal Cups
User Reviews
4.2
Chocolate Chip Oatmeal Cups
Description
This recipe blends old-fashioned rolled oats with cinnamon, baking powder, salt, and flaxseed for texture and nutrition. Wet ingredients including mashed banana, peanut butter, maple syrup, and vanilla add moisture and flavor, with almond milk providing a dairy-free liquid base. Mini chocolate chips folded in and sprinkled on top add sweet bursts in every bite.
Baked in a muffin tin lined with silicone or paper liners, the cups hold their shape well and have a set, tender center when done. They can be enjoyed warm or cold and work well as a make-ahead breakfast or portable snack.
The cups store up to a week in the fridge or three months frozen. For reheating, they can be microwaved in a paper towel or warmed in a toaster oven from frozen or thawed state, allowing flexibility and convenience in snack preparation. This recipe accommodates dairy-free preferences by using suitable ingredients and still delivers balanced sweetness and texture.
Ingredients
- 3 cups rolled oats old fashioned
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt sea salt
- 1 1/2 cups milk I like using unsweetened vanilla almond milk
- 2 Tablespoons Flaxseed ground
- 2 banana about 1/2 cup, mashed
- 1/4 cup maple syrup
- 2 Tablespoons peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips divided (dairy-free, if needed)
Instructions
- Prep: Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.
- Mix dry ingredients: In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
- Mix web ingredients: In another bowl, whisk together almond milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: mashed banana, maple syrup, peanut butter and vanilla.
- Combine: Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine and fold in 1/8 cup of chocolate chips.
- Fill muffin tin: Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.
- Bake: Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean.
- Store: Allow cups to cool completely before transferring to a storage container and placing them in the fridge or freezer. Cups will last up to a week in the fridge and 3 months in the freezer.
Notes
- Warm individual oatmeal cups in the microwave wrapped in a paper towel for 30 to 60 seconds for best texture.
- To reheat in a toaster oven, cut the cup in half and heat at low temperature (250-300°F) for 5-6 minutes until warm throughout.
- Frozen cups can be thawed overnight in the fridge or cooked directly from frozen in short increments until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 146kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 163mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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