Raspberry Chocolate Chip Baked Oatmeal Cups are perfect for days when you need an easy and healthy breakfast or snack! This recipe is made in one bowl and is freezer friendly too.
If you’ve never made baked oatmeal or in this case baked oatmeal cups, it’s a great way to have oatmeal ready to eat throughout the week. You can eat if for breakfast, as a snack, or even dessert. I’m especially loving these Raspberry Chocolate Chip Baked Oatmeal Cups since raspberries are my favorite berry.
What Do I Need to Make Raspberry Chocolate Chip Baked Oatmeal Cups?
- Rolled/Old Fashioned Oats
- Baking powder
- Almond butter
- Maple syrup
- Vanilla extract
- Chocolate chips
Making baked oatmeal cups is very similar to making baked oatmeal. The main difference being, you’ll bake them in a muffin pan versus a casserole dish. You can either spray your muffin pan with cooking spray or use paper liners. My preference is to use parchment paper muffin liners so that there’s no chance of them sticking to the pan or the paper.
How to Make Baked Oatmeal Cups
Making baked oatmeal cups is just as easy as making muffins if not easier.
- Mash the bananas in a large bowl and then add in the egg, maple syrup, milk and vanilla extract. Whisk everything together until combined.
- Add the oats, cinnamon, baking powder, salt, raspberries and chocolate chips into the bowl and stir everything together until combined.
- Line your muffin pan with parchment liners or spray with cooking spray. Divide the oatmeal mixture evenly into the prepared pan.
- Bake for 20-25 minute or until the center is set, use a toothpick to test. Let them cool in the pan for 5-10 minutes before eating.
Baked Oatmeal Cup Ingredient Substitutions
Raspberries – If you don’t like raspberries or they don’t look great at the grocery store, feel free to substitute with strawberries, blackberries or blueberries. If you’re using a larger berry like strawberries or blackberries, I suggest chopping them up. You can also use frozen berries. If you do this mix them in while they’re still frozen.
Chocolate Chips – I used mini chocolate chips when I made these, but you can use regular sized chocolate chips instead. Semi-sweet, dark or dairy free chocolate chips all work in this recipe.
Almond Butter – You can use any nut butter in this recipe, but be aware that the flavor will vary depending on what you use. You can also keep it nut free and use something like sunflower seed butter.
Milk – Both dairy and non-dairy milk work for this recipe. I’ve made it with cows milk, canned coconut milk and unsweetened almond milk.
How to Store Baked Oatmeal Cups
Once the oatmeal cups are baked, let them cool completely. You can either store them in an airtight container in the refrigerator for 4-5 days freeze them. To freeze the oatmeal cups, place them on a baking sheet and freeze for 1-2 hours. Transfer them to a freezer bag and press out as much of the air as possible before sealing. They’ll last for several months in the freezer.
More Baked Oatmeal Recipes
- 1 cup mashed ripe bananas (2-3 bananas)
- 1 egg
- 1 cup unsweetened almond milk or milk of choice
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 2 tablespoons almond butter
- 2 cups rolled oats, gluten free if needed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberries
- 1/4 cup mini chocolate chips
- Preheat oven to 350° F. Line a standard muffin pan with parchment paper liners or spray with cooking spray.
- In a large bowl mash the bananas. Whisk in the milk, egg, vanilla, maple syrup and almond butter. Add in the oats, cinnamon, baking powder, salt, raspberries and chocolate chips. Stir until combined.
- Divide the mixture evenly into the prepared muffin pan. Bake for 25-30 minutes or until the center is set (test with a toothpick). Remove from the oven and cool in the pan for 10 minutes before serving.
Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 93mgCarbohydrates: 21gFiber: 3gSugar: 8gProtein: 3g