Can I make this recipe ahead of time?

Yes. I often bake the muffins on Sunday. They keep well in an airtight container for three days. Freeze extras for longer storage.

Can I use quick oats instead of rolled oats?

Yes. Quick oats work but yield a softer, less chewy texture. Rolled oats give a nicer bite and hold up better over days.

Can I reduce the sugar?

You can reduce sugar by up to a quarter without losing structure. The chocolate provides sweetness too. Try 6 tablespoons if you prefer less sweet.

Are these muffins kid-friendly for picky eaters?

Very much. The chocolate chips are familiar and comforting. The oats disappear into the crumb, and most kids love the mix of soft muffin and melty chocolate.

How do I make them dairy-free?

Use plant-based milk and a neutral oil or vegan butter. The texture stays tender and the flavor remains warm.

Fearless 3-Day Oatmeal Chocolate Chip Breakfast Muffins

Description

A comforting and convenient muffin recipe that uses pantry staples, perfect for busy mornings and easy to pack for snacks.

Ingredients

1 ½ cups all-purpose flour
1 cup rolled oats
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup milk
¼ cup vegetable oil or melted butter
1 teaspoon vanilla extract
¾ cup chocolate chips

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Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
Gently fold in the chocolate chips.
Divide the batter evenly among the 12 muffin cups.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days or freeze for longer storage. These muffins are forgiving to adapt with various ingredients.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American