Back to school season is crazy for everyone, which is why I like to bake breakfast ahead of time on the weekends. These Take Along Oatmeal Chocolate Chip Breakfast Cupcakes are healthy (well, mostly!) and so easy to grab on the go!
How to Make Oatmeal Breakfast Cupcakes
I added chocolate chips in mine, but you could absolutely substitute them for the same amount of raisins or cranberries.
Ingredients for Take Along Healthy Breakfast Cups
- Old fashioned oats
- Baking powder
- Honey
- Eggs
- Milk
- Butter, melted
- Mini chocolate chips
Instructions for Oatmeal Chocolate Chip Breakfast Cupcakes
Preheat the oven to 350 degrees F and spray a muffin pan with non-stick cooking spray. In a large mixing bowl, add the old fashioned oats and baking powder. Stir together. Add the honey and stir well to combine. Add the eggs and then pour in the milk and butter. Mix together with a large mixing spoon until fully combined. Add in the chocolate chips and stir.
Using an ice cream scoop, divide the batter evenly among the 12 muffin cups.
Bake for 25-30 minutes until the edges are golden brown. Let cool in the pan then remove.
Serves 12.
More Delicious Breakfast Ideas!
- French Toast Cupcakes – Tastes even BETTER than French toast!
- Chocolate Chip Muffins – A classic recipe everyone loves!
- Apple Spice Cake Mix Muffins – Only 3 ingredients!
Are baked oats healthy for breakfast?
Yes, baked oats are certainly healthy for breakfast! They’re an excellent source of soluble fiber and a good source of magnesium and vitamin B1, too!
Take Along Oatmeal Breakfast Cupcakes
With oats, honey, and chocolate chips, these Take Along Oatmeal Breakfast Cupcakes are sweet, but the baked oats make them healthy!
Ingredients
- 2 cups rolled oats old fashioned oats
- 1 teaspoon baking powder
- 1/2 cup honey
- 2 large eggs
- 12 Tablespoons milk
- 4 tbsp butter, melted
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and spray a muffin pan with non-stick cooking spray.
- In a large mixing bowl, add the old fashioned oats and baking powder. Stir together.
- Add the honey and stir well to combine.
- Add the eggs and then pour in the milk and butter. Mix together with a large mixing spoon until fully combined.
- Add in the chocolate chips and stir.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups.
- Bake for 25-30 minutes until the edges are golden brown. Let cool in the pan then remove. Serves 12.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 92mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 3g
