clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Strawberry Chocolate Chip Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexis
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 14 1x
  • Category: Snack, Breakfast


These lightly sweetened, gluten-free, oil-free, whole-grain banana baked oatmeal cups with juicy roasted strawberries and melty chocolate chips make the perfect afternoon snack or breakfast on-the-go.


  • 2 cups sliced strawberries
  • 1 tbsp ground flaxseed or chia seeds + 3 tbsp water (alternatively, you can use 1 egg)
  • 3 large over-ripe bananas
  • 1 cup unsweetened vanilla almond milk (any milk will work)
  • ¼ cup drippy almond or peanut butter (any nut butter will work)
  • ¼ cup pure maple syrup (optional for sweetness, I used 15 drops liquid stevia)
  • 1 tsp vanilla extract
  • 3 cups old-fashioned oats (use certified gluten-free if necessary)
  • 1 tbsp baking powder
  • 1/4 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup mini chocolate chips, plus more for sprinkling


  1. Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  2. Place strawberries on a lined baking sheet. Roast for 25 minutes. Remove and set aside. (You can also skip this step and use fresh strawberries).
  3. Place flax and water in small bowl. Stir and set aside to "gel."
  4. Place bananas in a large bowl and mash with a fork. Add almond butter, almond milk, optional maple syrup, vanilla extract, and flax mixture, stirring to combine.
  5. Add oats, baking powder, cinnamon, and salt. Stir until just combined. Fold in roasted strawberries and chocolate chips.
  6. Spoon mixture into sprayed muffin cups, filling to the top. Do not press down. (You will have leftover batter to make more muffins or make a mini oatmeal bake!) Top each one with a few chocolate chips.
  7. Bake for 25 minutes. Cool on a cooling rack. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!


Nutrition information calculated without maple syrup.


  • Serving Size: 1 muffin
  • Calories: 152
  • Sugar: 4g
  • Sodium: 74mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg