Almond Chocolate Chia Baked Oatmeal Cups

I’m just going to say what everyone else is thinking: Overnight oats are GROSS. They legitimately remind me of food that one would be served during a prison stint.

This is a great meal prep option for an alternative to eggs or a sugary granola bar. I make these on a Sunday, and keep them in an airtight container in the fridge all week. You can eat these cold, microwaved, or pop them in the oven for a few minutes to get them toasty.  You could even crumble it up onto a sheet pan and pop it under the broiler for some makeshift granola.

These won’t be as sweet as they smell, and are a cross in texture between oatmeal and a muffin. These are healthy, with coconut sugar and honey being the sweetener instead of refined sugar. The Chia seeds are totally optional but add a huge amount of antioxidants, fiber and Omega-3’s. The chocolate chips are also optional-but make it super delicious. There is no dairy, and it’s an egg free recipe so its pretty easy to throw together and should last you the whole work week.

Ingredients: Makes 12 Large Oatmeal Cups

  • 4 Cups Rolled Oats ( I prefer Bob’s Red Mill Organic extra thick rolled oats)
  • 1 1/2 Teaspoons Cinnamon
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/3 cup Coconut Sugar
  • 1 1/2 Tablespoons Chia Seeds (optional)
  • 2 Teaspoons Vanilla Extract
  • 1/3 Cup Honey or Maple Syrup
  • 2 1/3 cup Almond Milk (unsweetened, unflavored)
  • 1/2 Cup Almond Butter
  • Optional: 1/4 Cup slivered almonds
  • Optional: 1/4 Cup chocolate chips (mini or regular sized would both work)


  1. Preheat oven to 375 degrees and either grease a muffin tin with nonstick spray, or use these fun dishwasher safe silicone liners like I have. In a Large bowl, pour the Oats. 

2. In the bowl with the oats, add the following ingredients: cinnamon, the baking powder, the salt, the coconut sugar, the chia seeds. Stir to combine.


3. Add your vanilla, Honey, Almond butter, and Almond Milk. Stir VERY well to combine and evenly distribute the ingredients. When everything is combined, add your chocolate chips and almonds, if using.


4. Using a spoon, evenly distribute the Oatmeal mix between the 12 Muffin cups. You will have to pack it down and then gently pile some on top, making them look similar in shape to muffins. You will probably have a small amount (a handful or so) of Oatmeal mix left in your bowl, and thats okay! Don’t try to pile too much in or the cups will overflow and burn onto the pan.


5. Place your muffin pan into the oven and bake for 20 minutes, or until totally baked through in the center. You can test by gently pushing a toothpick through the center to make sure its not too gooey.


6. Allow your Oatmeal cups to cool in the Muffin pan for two minutes. Then, using a fork gently lift out the muffins and place them onto a cooling rack to cool for 5 more minutes.


7.  I keep mine wrapped in the silicone until I’m ready to eat them. Make sure you remove it before you microwave your oatmeal during the week, and before you pop it into the oven to warm it up if you choose to do it that way. These are a great way to start your day, get you through that sneaky afternoon sugar craving, or to power you through a workout. Enjoy these, friends!



Keep them in an airtight container with a lid to make sure they stay fresh in the fridge!

Feel free to add YOUR own favorites to this. Sub peanut butter for almond butter, add in cranberries or blueberries instead of almonds or chocolate chips, use white chocolate chips instead of regular chocolate chips, etc.


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