Decadent Dark Chocolate Oatmeal Cups (Printable)

Rich dark chocolate meets wholesome oats in these moist, fudgy portable treats with a touch of 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)

# How to Make It:

01 - Preheat the 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, combine the oats, almond flour, cocoa powder, sea salt, and baking powder. Mix well to ensure even distribution.
03 - In a separate medium bowl, whisk together the melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until completely smooth and emulsified.
04 - Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined. Do not overmix.
05 - Fold in the dark chocolate chips and chopped walnuts or pecans if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until centers are set and a toothpick inserted comes out mostly clean with a few moist chocolate streaks.
08 - Let the cups cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • They taste like brownies but you can justify eating them for breakfast
  • The texture walk that perfect line between cakey and fudgy
  • Everything comes together in one bowl with zero fancy equipment
02 -
  • Overbaking is the enemy here, pull them out when they still look slightly underdone
  • The coconut oil solidifies at room temperature, so these are actually better served slightly warmed
  • Letting them cool completely before storing prevents that weird soggy bottom situation
03 -
  • Spray your measuring cup with oil before the maple syrup so it slides right out
  • Use room temperature eggs to prevent the coconut oil from solidifying mid-mix

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