Raspberry Chocolate Chip Baked Oatmeal Cups

Raspberry Chocolate Chip Baked Oatmeal Cups are a delicious, portable breakfast that balances whole grains, fruit, and a hint of chocolate. They bake up into tender, slightly chewy muffins that are excellent for busy mornings, packed lunches, or a satisfying snack any time of day.

Why you’ll love these oatmeal cups

These oatmeal cups combine fresh raspberry brightness with melty chocolate chips for a flavor pairing that’s both vibrant and comforting. The recipe is built on rolled oats and oat flour for a 100% whole-grain base, and mashed banana adds natural sweetness and moisture so you can use less added sugar. They’re ideal for meal prep, naturally gluten-free when using certified gluten-free oats, and easy to multiply to feed a crowd.

Highlights

Fresh flavors: raspberries and chocolate chips, with a touch of cinnamon and honey.
Whole grains: rolled oats make up the base; you can grind some into oat flour if needed.
Gluten-free friendly: use certified gluten-free oats if needed.
Meal prep friendly: bake a batch and refrigerate or freeze for easy breakfasts all week.

Ingredients

Serves: 6 | Prep: 15 mins | Cook: 20 mins | Total: 35 mins

Wet

1/2 cup mashed banana (about 1 large banana)
2 large eggs
1 tablespoon honey (optional; can substitute maple syrup or omit)
1 cup unsweetened almond milk (or any milk of choice)
1 tablespoon melted coconut oil

Dry

3 cups rolled oats
1/2 cup oat flour (or grind rolled oats to make your own)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 pint fresh raspberries, partially mashed (frozen raspberries also work)
1/2 cup chocolate chips (dark, semi-sweet, or milk chocolate)

Instructions

Follow these simple steps to bake the oatmeal cups:

Preheat the oven to 350ºF (175ºC). Line a muffin tin with liners or spray the tin with nonstick cooking spray.
In a large bowl, mash the banana with a fork. Add the eggs, honey, and almond milk and whisk until combined.
Add the rolled oats, oat flour, baking powder, and cinnamon to the wet mixture and stir until evenly mixed.
Place the raspberries in a separate bowl and use a fork to partially mash them, leaving some chunks for texture. Fold the raspberries into the oatmeal mixture along with the chocolate chips.
Stir in the melted coconut oil and mix everything together until well combined.
Scoop about 3 tablespoons of batter into each muffin cup, filling nearly to the top. Press a few extra chocolate chips on top for an attractive finish, if desired.
Bake at 350ºF for 19–21 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cups to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Notes

Muffin liners: Using liners helps prevent sticking and makes removal easier. If you don’t have liners, coat the tin well with nonstick spray.
Oat flour substitute: Make oat flour at home by processing rolled oats in a food processor until fine.
No eggs: For an egg-free option, try two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and chilled) as a substitute.
Sweetness: The banana provides natural sweetness; adjust honey or maple syrup to taste or omit for lower added sugar.
Raspberries: Fresh raspberries are recommended for texture, but frozen raspberries work—thaw and gently drain any excess liquid before mashing.
Serving ideas: Enjoy warm or cold, plain or topped with yogurt, a drizzle of nut butter, or extra fresh berries.

Storage & Freezing

Store cooled oatmeal cups in an airtight container in the refrigerator for up to 5 days. To freeze, place cooled cups on a baking sheet in a single layer and freeze until firm (about 1–2 hours). Transfer the frozen cups to a freezer-safe bag or container, remove as much air as possible, and freeze for up to 3 months. Reheat from frozen in the microwave for 30–60 seconds or in a preheated oven until warmed through.

Variations

Customize this base recipe with your favorite add-ins: swap raspberries for blueberries or chopped strawberries, add a tablespoon of nut butter to the batter, or stir in chopped nuts or seeds for extra crunch. For a chocolaty twist, use cocoa powder in the dry mix and increase the chocolate chips.

Nutrition (per serving)

Approximate nutrition provided by the original recipe: Calories: 452 kcal; Carbohydrates: 65 g; Protein: 13 g; Fat: 14 g; Fiber: 11 g; Sugar: 18 g. Nutrition values are estimates and should be used as a guideline only.

Recipe by: Lee Funke