Dark Chocolate Oatmeal Cups (Print Version)

Rich dark chocolate meets wholesome oats in these moist, fudgy portable cups with nuts and sea salt.

# 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

# Directions:

01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, add the oats, almond flour, cocoa powder, sea salt, and baking powder. Mix thoroughly until evenly distributed.
03 - In a separate medium bowl, whisk together the melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract. Continue whisking until the mixture is smooth and fully incorporated.
04 - Pour the wet ingredients into the dry bowl. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Add the dark chocolate chips and chopped nuts if using. Fold them gently into the batter until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes. The centers should be set and a toothpick inserted should come out mostly clean with a few moist chocolate streaks.
08 - Allow the cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Insider Tips:

01 -
  • They taste like fudge brownies but with wholesome oats that make them feel substantial enough for breakfast
  • The dark chocolate and sea salt combo creates this sophisticated finish that keeps you reaching for just one more
02 -
  • These taste infinitely better the next day when the flavors have melded, if you can manage to save any that long
  • Overbaking is the enemy here, pull them out even if they seem slightly underdone since they continue cooking as they cool
03 -
  • Let your eggs come to room temperature before mixing, otherwise the coconut oil will seize up into tiny lumps
  • Sprinkle flaky sea salt on top right before baking for those gorgeous salted chocolate chunks throughout

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