Decadent Dark Chocolate Oatmeal Cups (Printable Version)

Rich dark chocolate meets wholesome oats in these fudgy, portable treats. Perfectly balanced with nuts and sea salt.

# 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 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

# Directions:

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

# Quick Tips:

01 -
  • They are legitimately portable breakfast or dessert that doesn't make a mess
  • The dark chocolate and sea salt combo hits that perfect sweet and salty spot
  • Everything comes together in one bowl with zero fancy techniques
02 -
  • Letting them cool completely before eating is absolute torture but necessary for the best texture
  • The toothpick test should show some chocolate streaks because overbaking makes them dry instead of fudgy
03 -
  • Room temperature ingredients mix more easily and create a smoother batter
  • Use a cookie scoop to portion the batter evenly and avoid the mess

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