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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.