Decadent Dark Chocolate Oatmeal Cups (Printable)
Fudgy dark-chocolate oatmeal cups with oats, nuts, and sea salt — quick, portable indulgence in 35 minutes.
# 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, at least 70% cocoa
12 - 1/2 cup chopped walnuts or pecans, optional
# Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together old-fashioned rolled oats, almond flour, cocoa powder, sea salt, and baking powder.
03 - In a separate bowl, whisk melted coconut oil, maple syrup, packed brown sugar, eggs, and vanilla extract until fully incorporated.
04 - Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just blended.
05 - Fold in dark chocolate chips and chopped walnuts or pecans, if using, ensuring even distribution.
06 - Spoon the mixture evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
07 - Bake for 18 to 20 minutes or until the centers are set and a toothpick inserted in the center comes out mostly clean with melty chocolate streaks.
08 - Allow the oatmeal cups to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- They offer the intense chocolatey satisfaction of a brownie, with less guilt and more nutrition packed in.
- Since they freeze beautifully, a quick zap in the microwave makes them taste freshly baked for any chocolate emergency.
02 -
- Once, in my haste, I baked them too long and missed out on that molten chocolate center—test with a toothpick early for best results.
- Switching to chopped chocolate instead of chips made the texture so much more luscious, with messy puddles in every bite.
03 -
- If swapping to vegan, flax eggs work beautifully but let the batter rest 10 minutes to hydrate the oats.
- A little extra dark chocolate on top before baking makes for a decadent first impression every time.