These healthy chocolate chip oatmeal bites will become a staple in your household! They are ideal for breakfast, as an "on-the-go" snack, or light dessert that is sure to satisfy your sweet tooth, without spoiling your healthy eating habits. You can even make this recipe in advance, to have on hand when hunger strikes. Simply store them in the freezer for moments when you are short on time and need a quick and healthy snack. Try using chocolate with 85% cacao, or greater, to reap the nutrient, antioxidant, anti-inflammatory, and brain-boosting benefits of dark chocolate.
Quick Look: Gluten Free Chocolate Chip Oatmeal Bites
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍲 Serving: 12 oatmeal bites
- ⚡ Calories: 165 calories per oatmeal bites
- 🍂 Flavor Profile: creamy oatmeal with big bites of chocolate in between
- 👌 Difficulty: Easy - a perfect meal prep option to make breakfast a breeze
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Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- gluten-free rolled oats
- cinnamon
- baking powder
- sea salt
- vanilla extract
- unsweetened vanilla almond milk
- maple syrup
- applesauce
- chia seeds
- almond butter
- chocolate chips
See recipe card for quantities.
Instructions
- Preheat oven to 350° .
- Line a muffin pan with silicone liners.
- Lightly coat liners with non-stick baking spray, do not skip this step, muffins will stick if the liners are not greased.
- In large bowl, whisk together milk, vanilla, chia seeds, and maple syrup. Whisk well, then allow to sit for 6-7 minutes.
- In another large bowl, combine oats, cinnamon, baking soda, and sea salt.
- Add almond butter and apple sauce to wet ingredients and whisk well.
- Combine wet and dry bowls together.
- Gently fold in chocolate.
- Scoop evenly into lined muffin pan, using an ice cream or cookie scoop, and bake for 28-32 minutes, or until toothpick inserted into muffin center comes out clean.
- Cool completely inside of pan to allow muffins to hold their shape.
Substitutions
Instead of using chocolate chips, try any dried fruit, nut, or baking chip. Try adding white chocolate chips and dried cranberries for a festive holiday snack. Are you certainly a fan of oatmeal raisin cookies? Replace the chocolate chips equally with raisins, or golden raisins for a healthy twist on the classic cookie. Likewise, you can substitute the almond butter for your favorite nut butter, or a nut-free option like sunflower butter.
Equipment
Although silicone muffin pan liners are recommended to prevent muffins from sticking., you can use muffin cups made of parchment paper, but removal may be tricky. Similarly, you may skip the muffin pan altogether and make the batter into cookies. Use a scoop to place batter on a non-stick lined baking sheet. Adjust baking time to 15-20 minutes, or until desired doneness.
Storage
Leftovers will keep for 2 days in an airtight container at room temperature, additionally you may store them in the freezer for up to 3 months.
Top tip
After baking, allow muffins to cool completely in the pan (1-2 hours) at room temperature because this will ensure your muffins hold their shape.
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📖 Recipe
Chocolate Chip Oatmeal Bites
Video
Equipment
Ingredients
- 3 cups gluten-free rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ¼ teaspoon vanilla extract
- 1 ½ cups unsweetened vanilla almond milk
- ¼ cup maple syrup
- ½ cup apple sauce
- 2 tablespoon chia seeds
- 2 tablespoon almond butter
- ½ cup chocolate chips
Instructions
- Preheat oven to 350.
- Line a muffin pan with silicone liners.
- Lightly coat liners with non-stick baking spray, do not skip this step, muffins will stick if the liners are not greased.
- In large bowl, whisk together milk, vanilla, chia seeds, and maple syrup. Whisk well, then allow to sit for 6-7 minutes.
- In another large bowl, combine oats, cinnamon, baking powder, and sea salt.
- Add almond butter and apple sauce to wet ingredients and whisk well.
- Combine wet and dry bowls together.
- Gently fold in chocolate.
- Scoop evenly into muffin pan with an ice cream or cookie scoop and bake for 28-32 minutes, or until toothpick inserted into muffin center comes out clean.
- Allow to cool completely inside of pan to allow muffins to hold their shape.
Emilia says
These gluten-free chocolate chip oatmeal bites were a hit! Soft, chewy, and just the right amount of sweetness—easy to grab for a quick snack.
Nicole Kendrick says
These are one of my favorite snacks!! Thanks for the feedback!
Evan says
A great snack option for the kids. The only issue is they are eaten up too quick!
Nicole Kendrick says
My kids go crazy for this one! I am happy to hear you all enjoyed it too!
Swathi says
This chocolate chip baked oatmeal bites are so good, great for snack also thanks for sharing.
Nicole Kendrick says
I love the chocolate chips in this one!
Janice says
These were so convenient to grab for a quick snack. They held their shape well without being crumbly, and the chocolate chips gave them just enough sweetness to feel like a treat while still being filling.
Nicole Kendrick says
The sweetness is perfect for me! I am so glad you enjoyed too!
Tonia says
Great oatmeal bites. I made a batch for my kids to enjoy as an afternoon snack and they disappeared in 2 days. Thank you.
Nicole Kendrick says
Such a perfect snack. Thank you so so much!
Tracy C says
Hi! Can I use regular dairy milk instead of almond milk?
Nicole Kendrick says
Yes! That will be just as good! Have a great day! -NK
Anonymous says
My family loved this!
Anonymous says
This worked exactly as written, thanks!
Laura Mahoney says
The listed ingredients say baking powder, but in the steps it says baking soda. Which one should I use?
NKendrick says
Baking powder. Thank you for catching that typo. I just fixed it!
Alexa Ortiz says
This recipe was a dream come true, easy to make, simple ingredients and the end result was insanely delicious. Kid and husband approved! I am hooked. Looking forward to what I can make next with Golden Grace Kitchen's help! 10/10!
NKendrick says
Thank you so much for sharing with me! SO happy to hear you enjoyed them!
Liz K. says
I absolutely LOVED making these muffins. I made them for someone that doesn’t like chocolate (weird, right?) so, I added dried blueberries and chopped toasted almonds in place of the chocolate. The recipe was simple to make (thank you for that), and the muffins turned out spectacularly. I can’t wait to make these again, WITH chocolate the next time!
NKendrick says
Hi Liz, thank you for taking the time to make this recipe! I'm so happy to hear that you enjoyed making them, and that you'll be making them again. I love the substitutions that you came up with, very creative! Can't wait to hear which version you liked better. Be well, Nicole