Oatmeal Chocolate Chip Muffins

Last weekend I went camping with old co-workers at Lake Folsom, northeast of Sacramento. It was so great to get away from checking emails, facebooking, and texting and just live in the moment with nature.


The night before I wanted to bring some snacks and threw together these Oatmeal Chocolate Chip Muffins they were yummy, filling, and, best of all, portable!

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I did not have quick-cook oats, so I used regular oats and it definitely was good to soak it for a little while in the milk. The muffin texture was a bit more chewy and you could still taste the oats. Made it a bit more “rustic” I suppose.

  • 1 1/4 cup oats
  • 1 1/4 cup milk (soy/almond/coconut/hemp/rice milk works too!)

Soak for at least 15 mins if you are using regular oats. In the meantime, pre-heat your oven to 400 and grease the muffin pan.

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Add these ingredients into the milk-oats mixture:

  • 1 egg
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 3/4 cup chocolate chips (I used a mix of semi-sweet, dark, and milk Ghirardelli chocolate chips just for fun!)
  • 1/2 cup of the pecans

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Combine the two mixtures together until it looks like this.

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Pop them in the oven for about 20-25 mins. I did not sprinkle brown sugar on top like the original recipe because it was really sweet enough with the chocolate.

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I tried one right out of the oven with the chocolate chips melted. Oh man, I had to remind myself to save some for camping!

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