Raspberry Chocolate Chip Baked Oatmeal Cups make for the most perfect healthy breakfast that packs in whole grains, fruit, and a few chocolate chips!
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!
How to Make Baked Oatmeal Cups
- Rolled Oats: Both 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.
This baked oatmeal recipe is easy, so I won’t sugar coat it!
- 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.
- Add all of the dry ingredients to the wet and mix again.
- 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.
- 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.
- 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.
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Watch how to make this recipe!
- 1/2 cup mashed banana (1 large banana)
- 2 large eggs
- 1 tablespoon honey
- 1 cup unsweetened almond milk
- 1 tablespoon melted coconut oil
- 3 cups rolled oats
- 1/2 cup ground oat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 pint fresh raspberries, partially mashed*
- 1/2 cup chocolate chips
- 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!
Nutrition FactsServing Size: 2 oatmeal cups Calories: 452 Sugar: 18 Fat: 14 Carbohydrates: 65 Fiber: 11 Protein: 13
Keywords: baked oatmeal