Raspberry Chocolate Chip Baked Oatmeal Cups

4.80 from 5 votes
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Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips! baked oatmeal cups on plate Can you even with how beautiful these little oatmeal cups are? They make for the PERFECT Spring (cough cough Valentine’s) breakfast if you ask me 😀

So Much to Love

Really, what isn’t there to love about this baked oatmeal recipe? Vibrant + chocolatey + great for meal prep! Fresh Flavors: the raspberry + chocolate chip combo is a winner every time! Throw in a touch of cinnamon and honey and girlllll this is going to be your fav breakfast! Whole Grains: all you need is rolled oats in order to make this recipe! Yes, it also calls for oat flour, but you can make that out of your rolled oats in your food processor! 100% whole-grains, let’s go! Gluten-Free: Use certified gluten-free rolled oats and this recipe is 100% gluten-free friendly! Meal Prep: Double or triple this recipe to feed your family all week long! These make for a great on-the-go breakfast or mid-day snack! Raspberry baked oatmeal cups ingredients in bowl

How to Make Baked Oatmeal Cups

Ingredients

  • Rolled OatsBoth rolled oats and quick-cooking oats should work for this recipe, but we recommend sticking with rolled oats because they have great texture!
  • Oat flour: oat flour is essentially ground rolled oats. So? Take this tip and make your own! Pop your rolled oats into a food processor and process until a finely ground flour has formed!
  • Banana: Mashed banana adds a little all-natural sweetness to this recipe. If you’re not a huge banana fan, swap it for a different pureed fruit like apple sauce or pumpkin puree!
  • Egg: you need 2 large eggs for this recipe. Can’t do eggs? Try swapping them with 2 flax eggs.
  • Honey: you don’t need that much honey in this recipe and can even leave it out all together OR swap it for another sweetener such s maple syrup.
  • Almond milk: 1 cup of any milk (or liquid for that matter) will work for this recipe!
  • Cinnamon: cinnamon adds just a touch of spice that this recipe needs!
  • Raspberries: fresh or frozen, either works! You’ll need 1 pint of fresh raspberries for this recipe.
  • Chocolate chips: Whether you use dark chocolate, milk chocolate, or semi-sweet chocolate, don’t skip it! It’s SO YUMMY.
  • Coconut Oil: Thanks to the mashed banana, all you need is 1 tablespoon of melted coconut oil! And, I bet you’d be fine without it altogether if you’re trying to cut out some fat.
batter in bowl and muffin tin

Instructions

This baked oatmeal recipe is easy, so I won’t sugar coat it!
  1. Start by mashing your banana in a large bowl. Then add the rest of the wet ingredients (minus the coconut oil) and mix to combine.
  2. Add all of the dry ingredients to the wet and mix again.
  3. Place raspberries into a separate bowl and use a fork to partially mash. This will get the raspberry flavors brewing! Then transfer that into the oatmeal mixture. Then, add in melted coconut oil and chocolate chips and mix to combine everything together.
  4. Spray a muffin tin with nonstick cooking spray and fill each muffin around 3/4 of the way full. Add a few chocolate chips on top for presentation.
  5. Bake at 350ºF for 19-21 minutes.

Baked Oatmeal Cups Tips

Muffin Liners: In addition to a nonstick muffin tin (which is super important), you can always use muffin liners to make sure that your oatmeal cups don’t stick! You can always spray them with nonstick cooking spray as well to be EXTRA sure nothing will stick. Double/Triple: This is a great recipe to multiply in case you want to serve a crowd! Simply double or triple the recipe and you’re good to go! Storage: We suggest storing these in the refrigerator for the best results. Make sure to let them cool completely before transferring them into an airtight container or gallon-size plastic bag. Will last up to 5 days in the fridge. Freezer Directions: Let oatmeal cups cool completely. Then, transfer them onto a large baking sheet. Freeze for around 2 hours and then transfer them into a freezer-safe gallon size bag. Remove as much air as possible and then seal. Will last up to 3 months in the freezer. oatmeal cup on plate

More Baked Oatmeal Recipes

4.80 from 5 votes

Raspberry Chocolate Chip Baked Oatmeal Cups

Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6
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Ingredients 

Wet

  • 1/2 cup mashed banana, 1 large banana
  • 2 large eggs
  • 1 tablespoon honey
  • 1 cup unsweetened almond milk
  • 1 tablespoon melted coconut oil

Dry

Instructions 

  • Preheat oven to 350ºF and line a muffin tin with muffin liners. Or, spray tin with nonstick cooking spray.
  • Place banana into a large bowl and use a fork to mash. Then, add eggs, honey, and almond milk and mix to combine.
  • Add rolled oats, oat flour, baking powder, and ground cinnamon to the same bowl and mix well.
  • Partially mash a pint of raspberries, leaving some larger chunks. Then, add that to the mixture along with the chocolate chips and mix well.
  • Finally, add in 1 tablespoon of melted coconut oil and mix again.
  • Scoop around 3 tablespoons of mixture into each muffin cup filling them all the way to the top.
  • Bake at 350ºF for 19-21 minutes.
  • Let cool for 10 minutes before removing from muffin tin.

Tips & Notes

  • Raspberries: frozen raspberries will work too!

Watch It

[adthrive-in-post-video-player video-id=”kQa4MYgj” upload-date=”2020-01-26T10:00:00.000Z” name=”Raspberry Chocolate Chip Baked Oatmeal Cups” description=”Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips!”]

Nutrition

Calories: 452 kcal, Carbohydrates: 65 g, Protein: 13 g, Fat: 14 g, Fiber: 11 g, Sugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Gigi
January 20, 2021 7:08 pm
Recipe Rating :
     

5 stars
It’s a perfect combo of chocolate and raspberry for breakfast lovers.
And I made this for my 13 year old.
No objections from her. We love the peanut butter chocolate chip version of this recipe too. Yum.

Piper
May 10, 2020 3:32 am
Recipe Rating :
     

5 stars
Love it made with my 2 year old who said yummy and demolished this for his breakfasts we only made 6 to start with but will definitely be making again

Nicole
February 14, 2020 10:01 pm
Recipe Rating :
     

5 stars
My 8 year son have already made this twice! Any suggestions on changes to add protein powder?

Melissa
February 7, 2020 12:51 pm

I assume these could also be baked in a baking dish and cut into serving sizes… have you done this? Would you know what size pan and baking time?