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Chocolate Chunk Baked Oatmeal Cups

Prep these baked oatmeal cups and store them in the fridge or freezer for an easy, delicious and super healthy breakfast! Vegan + Gluten-Free.
Course Baked Goods, Baking, Breakfast, Snack
Cuisine Vegan
Keyword Baked Oatmeal, Baked Oatmeal Cups, Breakfast, healthy breakfast, Oatmeal Cups, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 oatmeal cups
Author hannahmageerd


Dry Ingredients

  • 3 cups large flake rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup non-dairy chocolate chunks or chocolate chips

Wet Ingredients

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 2 medium ripe bananas
  • 1/4 cup pure maple syrup
  • 1 1/2 cups non-dairy milk


  • Preheat oven to 350F. Line a muffin tin with paper or sillicone baking cups.
  • In a small bowl, whisk together ground flaxseed and water to create your "flax eggs" (equivalent to 2 eggs). Set aside for 5 minutes.
  • Whisk together all dry ingredients except chocolate chunks in a large mixing bowl. Set aside.
  • In a medium mixing bowl, add combine flax "eggs" and all other wet ingredients. Whisk together. Then add combined wet ingredients to the dry ingredient bowl. Mix together until well-combined.
  • Add chocolate chunks (or whatever add-ins you like) to the mixture and combine. Portion the batter into your lined muffin tins.
  • Bake in the preheated oven for 30-35 minutes until golden brown and the centre of the oatmeal cups have set (a toothpick comes out clean). Allow oatmeal cups to cool before storing.