Decadent Dark Chocolate Oatmeal Cups

These oatmeal cups are that sweet spot between breakfast and dessert—the kind of thing you eat standing at the counter while the coffee drips, and then again at 9 p.m. when you remember there’s dark chocolate in them. They’re chewy at the edges, soft in the middle, studded with melty pools of 70% chocolate, and just rich enough to feel like a treat without throwing your whole day off the rails.

My crew is unreasonably obsessed. My husband swears these are “protein” (sir, they are… oats), the kid calls them “brownie muffins,” and I end up making a double batch because the first dozen disappears while they’re still warm on the cooling rack. Also, anyone else hoard a freezer stash for “emergencies” and then eat one cold at 6 a.m.? Just me? Okay.

How to Make It

Okay, preheat the oven to 350°F and either line a 12-cup muffin tin or grease it really, really well (like, go around the edges too—oats like to cling). In a big bowl, toss in 2 cups old-fashioned rolled oats, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon fine salt. Give it a quick stir.

In the same bowl (lazy baker forever), mash 2 ripe bananas until mostly smooth. Whisk in 2 large eggs, 1 1/4 cups milk (dairy or non-dairy), 1/3 cup maple syrup, 1 teaspoon vanilla, and 1/4 cup melted coconut oil or butter. If you’ve got it, a pinch of espresso powder makes the chocolate go boom—in a good way.

Fold in 1/2 to 3/4 cup chopped dark chocolate (60–85%—go as moody as you like). The batter will look loose; that’s right. Spoon it into the muffin cups right to the top and dot a few extra chocolate bits on each because we’re living our best lives. Sprinkle with flaky salt if you’re a salty-sweet person.

Bake 22–25 minutes, until the tops look set and a toothpick comes out with a little moisture but not wet batter. Let them hang out in the pan 10 minutes (this matters), then run a knife around the edges and pop them out. Eat warm if you can’t wait. Honestly, same.

✔Ingredient Notes

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– Old-fashioned rolled oats: The backbone. Quick oats get mushy, steel-cut won’t cook through. Stick with rolled for that chewy bite.
– Bananas: The spottier, the better. They sweeten and bind. No bananas? Sub 1 cup unsweetened applesauce and add 1–2 tablespoons extra maple.
– Dark chocolate (70%): Chop a bar for melty pockets; chips hold shape more. Use dairy-free chocolate to keep it dairy-free.
– Cocoa powder: Natural or Dutch both work. Dutch is smoother and deeper. Don’t pack the measuring cup or it’ll get bitter-dry.
– Maple syrup: Gives a cozy, rounded sweetness. Honey works too, but drop the oven temp by 5 degrees if your oven runs hot—honey browns faster.
– Milk: Any works—whole milk = richer, almond/oat milk = still great. Full-fat coconut milk makes them fudgier.
– Eggs: They set the cups. For egg-free, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water). Bake a couple extra minutes to firm up.
– Coconut oil or butter: Moisture and flavor. If your oil hits cold milk and clumps, just keep whisking; it’ll bake out fine.

✔Recipe Steps

1. Preheat oven to 350°F and line or grease a 12-cup muffin tin.
2. Stir oats, cocoa powder, baking powder, and salt in a large bowl.
3. Mash bananas, then whisk in eggs, milk, maple syrup, vanilla, and melted coconut oil/butter.
4. Combine wet and dry mixtures until evenly moistened.
5. Fold in chopped dark chocolate; divide batter among cups and top with extra chocolate and flaky salt.
6. Bake 22–25 minutes; cool 10 minutes in pan, then loosen edges and remove.

What to Serve It With

– Thick Greek yogurt and fresh berries for breakfast that feels fancy.
– A smear of peanut butter or almond butter when you need it to stick with you.
– Hot coffee now, a cold glass of milk later.
– A tiny scoop of vanilla ice cream if we’re calling it dessert. No one’s mad.

✔Tips & Mistakes

– Line the pan or grease aggressively—oats love to glue themselves to corners.
– Don’t overmix; once the oats are wet, you’re done. Over-stirring makes them tough.
– Let them sit 10 minutes after baking so they set and don’t crumble when you pry them out.
– Chop a chocolate bar instead of chips for gooier puddles.
– If the tops are getting dark before they set, tent loosely with foil for the last 5 minutes.

✔Storage Tips

Countertop in an airtight container for 2 days, fridge up to 5. They freeze like champs—wrap individually and stash up to 3 months. Reheat in the microwave 20–30 seconds or the toaster oven to crisp the edges. Cold from the fridge tastes like a brownie met oatmeal in a very good way. Breakfast? Snack? Midnight situation? Zero shame.

✔Variations and Substitutions

– Peanut butter swirl: Dollop 1/2 teaspoon on top of each cup and marble it with a toothpick.
– Cherry-chocolate: Fold in 1/3 cup chopped dried cherries or fresh pitted cherries when in season.
– Orange mocha: Add 1 teaspoon espresso powder and 1 tablespoon orange zest. Sounds odd, tastes luxe.
– Sweet swap: Use honey or brown sugar (1/3 cup) instead of maple. If using granulated sugar, add 1 extra tablespoon milk.
– No banana: Use 1 cup applesauce or pumpkin puree; add a pinch of pumpkin spice if you’re that person (I am).
– Gluten-free: Use certified gluten-free rolled oats. Everything else is naturally GF.
– Vegan: Use flax eggs, plant milk, and dairy-free chocolate.

Frequently Asked Questions

Decadent Dark Chocolate Oatmeal Cups

Chewy, ultra-chocolatey baked oatmeal cups studded with dark chocolate chips. Perfect for make-ahead breakfasts, post-workout snacks, or a wholesome dessert.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup old-fashioned rolled oats
• ▢ 1 cup mashed ripe banana about 2 medium
• ▢ 0.5 cup creamy peanut butter natural, well-stirred
• ▢ 0.33 cup pure maple syrup
• ▢ 0.25 cup unsweetened cocoa powder
• ▢ 0.75 cup dark chocolate chips divided
• ▢ 1 cup milk dairy or unsweetened almond milk
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp fine sea salt
• ▢ 2 tbsp coconut oil melted, plus extra for greasing

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with coconut oil or line with parchment liners.
• In a large bowl, whisk together mashed banana, peanut butter, maple syrup, melted coconut oil, milk, and vanilla until smooth.
• Add rolled oats, cocoa powder, baking powder, and salt. Stir until the oats are evenly coated and the mixture is well combined.
• Fold in 0.5 cup of the dark chocolate chips, reserving the remaining 0.25 cup for topping.
• Divide the batter evenly among the muffin wells (about 0.25 cup per well). Press down gently to compact.
• Sprinkle the tops with the remaining dark chocolate chips.
• Bake for 18 to 22 minutes, or until set with lightly crisped edges and a tester comes out with a few moist crumbs.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Store airtight at room temperature for 2 days, refrigerate up to 4 days, or freeze up to 2 months.

Notes

For nut-free, swap peanut butter with sunflower seed butter. For dairy-free, use unsweetened almond milk and dairy-free chocolate chips. Customize with add-ins like chopped walnuts, flaxseed, or dried cherries. Reheat briefly in the microwave for that fresh-baked, melty-chocolate experience.