Name: Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
Prep time: 10 min
Cook time: PT-491192H16M37S
Total time: PT-491192H16M37S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup rolled oats (not instant); 1/2 cup granulated sugar (or brown sugar); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 large egg; 3/4 cup milk (any kind: dairy or plant-based); 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1/2 to 3/4 cup chocolate chips (semi-sweet, milk, dark, or white)

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Why You’ll Love These Oatmeal Chocolate Chip Breakfast Muffins

I love that these muffins strike the perfect balance between wholesome and indulgent. They’re filling thanks to the oats, but they still have that soft, bakery-style texture and chocolatey goodness I crave in the morning. Plus, they’re:

Meal-prep friendly – I make them on Sunday and enjoy them all week.
Easy to bake – Just two bowls and no mixer needed.
Customizable – I can swap the chocolate chips, sugar, or milk depending on what I have on hand.
Kid-approved – My family devours them without hesitation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
rolled oats (not instant)
granulated sugar (or brown sugar for a richer flavor)
baking powder
baking soda
salt
large egg
milk (any kind: dairy or plant-based)
vegetable oil or melted butter
vanilla extract
chocolate chips (semi-sweet or your favorite variety)

Directions

Preheat the oven to 375°F (190°C). I line a 12-cup muffin tin with paper liners or grease it well.
Mix the dry ingredients in a large bowl: flour, oats, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, I whisk the wet ingredients: egg, milk, oil (or butter), and vanilla.
I combine wet and dry, stirring just until mixed—no overmixing!
I fold in the chocolate chips gently with a spatula.
Using an ice cream scoop, I fill each muffin cup about 2/3 full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-size muffins. It takes about 10 minutes to prep and 18–22 minutes to bake, so they’re ready in just over 30 minutes.

Variations

Swap the sugar: I use brown sugar for deeper flavor or coconut sugar for a less refined option.
Change the chips: I mix in dark, milk, or even white chocolate chips—or a combo.
Add extras: Chopped nuts, dried cranberries, or a sprinkle of cinnamon give these a new twist.
Make it dairy-free: Almond, oat, or soy milk works great. I also use melted coconut oil in place of butter.

Storage/Reheating

Once cool, I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 3 months in a freezer-safe bag. When I need a quick breakfast, I reheat a frozen muffin in the microwave for 30–45 seconds. It tastes freshly baked every time.

FAQs

Can I make these muffins ahead of time?

Yes! I love baking a batch on the weekend to enjoy throughout the week. They’re great for meal prep and stay moist and delicious for a few days.

Can I use instant oats?

I don’t recommend instant oats—they tend to break down too much and create a gummy texture. Rolled oats hold their structure and give a nice, hearty bite.

Can I turn these into mini muffins?

Absolutely. I just reduce the baking time to 10–12 minutes and check for doneness with a toothpick.

What’s the best oil or butter to use?

I usually use vegetable oil for a neutral flavor, but melted butter adds richness. Coconut oil works well too—just melt it and let it cool slightly before mixing.

Are these muffins freezer-friendly?

Yes, they freeze beautifully. I let them cool completely, then store in a freezer bag. I reheat one in the microwave for a warm, grab-and-go breakfast.

Conclusion

These Oatmeal Chocolate Chip Breakfast Muffins are the kind of breakfast I look forward to—simple, satisfying, and just sweet enough. They make busy mornings feel a little easier and more delicious. Whether I’m rushing out the door or enjoying a quiet start to the day, these muffins never let me down.