Chocolate Chip Baked Oatmeal Muffins

These baked oatmeal muffins are a yummy cross between a chocolate chip cookie and a thick bowl of oatmeal. I like them for breakfast with milk and fruit, but they also make a great snack with a cup of tea! They freeze really well, so are great for busy mornings, and are sturdy enough to pack in a lunchbox for a healthy treat. Here are the ingredients you need to make them:

Start by liberally spraying a 12 cup muffin tin with non-stick spray:

Add the walnuts to the rolled oats. Use certified gluten free oats to make the muffins gluten free.

Mix the vegan brown sugar, flax, baking powder, and salt together:

Add the mixture to the bowl, then mix with the nuts and oats:

Add the vegan chocolate chips and stir them in. I used Enjoy Life Dark Chocolate Morsels.

Pour in the milk and vanilla, then stir to combine. I use Silk Vanilla Soymilk, but you can use any vanilla flavor non-dairy milk that you like.

Let the mixture stand for 45 minutes to thicken up. Preheat your oven to 350 degrees Fahrenheit.

Stir the mixture, then scoop the batter into the prepared muffin tin:

Bake the muffins for 30 minutes at 350 degrees Fahrenheit. The tops should be golden brown and the muffins should be pulling away from the edges of the pan:

Place the pan on a rack, and let the muffins cool in the pan for 10 minutes:

Remove the muffins from the pan, and let them cool on the rack for another 5 to 10 minutes:

I like to eat them still warm with a glass of soy milk and some fresh fruit. The chocolate chips are still soft and melty!

I love the texture of these muffins!

 

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Chocolate Chip Baked Oatmeal Muffins

With the flavor of a chocolate chip cookie and the texture of a thick bowl of oatmeal, these yummy muffins make a great breakfast or snack!

Course Breakfast, Snack
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 198 kcal
Author Deborah Mesdag

Ingredients

  • 270 g (3 c) Rolled Oats
  • 60 g (1/2 c) Chopped Walnuts
  • 55 g (1/4 c packed) Vegan Light Brown Sugar
  • 15 g (2 TBS) Ground Flaxseed Meal
  • 10 g (2 tsp) Baking Powder
  • 4.8 g (3/4 tsp) Salt
  • 480 g (2 c) Vanilla Silk Soymilk
  • 10 g (2 tsp) Vanilla Extract
  • 85 g (1/2 c) Vegan Chocolate Chips

Instructions

  1. Start by liberally spraying a 12 cup muffin tin with non-stick spray.

  2. Add the walnuts to the rolled oats.
  3. Mix the vegan brown sugar, flax, baking powder, and salt together. Add the mixture to the bowl, then mix with the nuts and oats.

  4. Add the vegan chocolate chips and stir them in. 
  5. Pour in the milk and vanilla, then stir to combine. Let the mixture stand for 45 minutes to thicken up. Preheat your oven to 350 degrees Fahrenheit.

  6. Stir the mixture, then scoop the batter into the prepared muffin tin. Bake the muffins for 30 minutes at 350 degrees Fahrenheit. The tops should be golden brown and the muffins should be pulling away from the edges of the pan.

  7. Place the pan on a rack, and let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan, and let them cool on the rack for another 5 to 10 minutes before serving.

Recipe Notes

  • Use certified gluten free oats if you need the recipe to be gluten free.
  • I use Silk Vanilla Soymilk, but you can use any vanilla non-dairy milk that you like.

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