Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins
These hearty oatmeal chocolate chip muffins are the perfect grab-and-go breakfast! Packed with oats and sweet chocolate, they’re easy to make, freezer-friendly, and kid-approved.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 30–35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
Mix dry ingredients in a large bowl: flour, oats, sugar, baking powder, baking soda, and salt.
Whisk wet ingredients in a separate bowl: egg, milk, oil (or butter), and vanilla.
Combine wet and dry, stirring just until mixed—do not overmix.
Fold in chocolate chips gently using a spatula.
Scoop batter into muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dairy-free option: Use almond, oat, or soy milk and melted coconut oil.
Add-ins: Chopped nuts, dried cranberries, or cinnamon make great additions.
Mini muffins: Reduce baking time to 10–12 minutes.
Sweetener swap: Try coconut sugar for a less refined option.
Storage: Keep in an airtight container at room temp for 3 days, or freeze up to 3 months.
