Decadent Dark Chocolate Oatmeal Cups (Printable View)

Moist, fudgy oatmeal cups combining rich dark chocolate with wholesome oats, nuts, and sea salt for a satisfying portable treat.

# What You 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 brown sugar packed
09 - 2 large eggs
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup dark chocolate chips or chopped dark chocolate at least 70% cocoa
12 - 1/2 cup chopped walnuts or pecans optional

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, mix oats, almond flour, cocoa powder, sea salt, and baking powder until evenly blended.
03 - In a separate bowl, whisk melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until smooth and incorporated.
04 - Pour wet ingredients into dry mixture. Stir gently until just combined, being careful not to overmix.
05 - Gently fold dark chocolate chips and nuts into batter until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-20 minutes until centers are set and a toothpick inserted comes out mostly clean. Slight chocolate streaks are acceptable.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • Theyre portable enough for breakfast but rich enough to feel like dessert
  • The sea salt creates this incredible sweet and salty moment people will ask you about
02 -
  • Do not overmix the batter or these will become tough and rubbery instead of tender
  • Letting them cool completely before storing prevents that sad soggy bottom situation
03 -
  • Room temperature eggs incorporate more easily into the melted oil mixture
  • Use a cookie scoop for portioning to get perfectly uniform oatmeal cups every time

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