Decadent Dark Chocolate Oatmeal Cups (Printable)
Moist, fudgy dark chocolate oatmeal cups with oats, nuts, and a hint of sea salt—portable, satisfying treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup almond flour or all-purpose flour
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 teaspoon sea salt
05 - 1/2 teaspoon baking powder
→ Wet Ingredients
06 - 1/2 cup coconut oil, melted or unsalted butter, melted
07 - 1/3 cup pure maple syrup or honey
08 - 1/4 cup packed brown sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 cup dark chocolate chips or chopped dark chocolate, minimum 70% cocoa
12 - 1/2 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, blend rolled oats, almond flour, cocoa powder, sea salt, and baking powder thoroughly.
03 - Whisk melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract in a separate medium bowl until smooth.
04 - Pour wet ingredients into the dry mixture and stir gently until combined, avoiding overmixing.
05 - Fold in dark chocolate chips and nuts, if using, until evenly distributed throughout the batter.
06 - Spoon the batter evenly into prepared muffin cups, filling each about three-fourths full.
07 - Bake in the preheated oven for 18 to 20 minutes, or until centers are set and a toothpick inserted comes out with a few moist crumbs or melted chocolate streaks.
08 - Allow oatmeal cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- You can whip up a batch with pantry staples and make your kitchen smell like a high-end bakery.
- They strike that perfect balance between indulgence and justifiable snack you can grab anytime.
02 -
- Forgetting to let them cool before unmolding leads to a delicious mess—sticky but hard to serve.
- Switching in chopped dark chocolate instead of chips creates amazing gooey puddles inside each cup.
03 -
- Measuring flour with a light hand keeps these cups tender instead of dry.
- A dash of espresso powder amplifies the chocolate flavor in a subtle, game-changing way.