Healthy Dark Chocolate Oatmeal Cups
Ok, So Let Me Tell You About These Oatmeal Cups
You know those mornings when the idea of plain old oatmeal just makes you groan (like, again)? That’s exactly how I started making these Healthy Dark Chocolate Oatmeal Cups. I’d seen a version online ages ago and, honestly, the first time I made them, I left my phone timer in the living room and sort of winged it—didn’t go so great. But now? Now these are just a regular thing at my place. My kids call them “choco-muffin oatmeal things”—catchy, right?
There was this one Saturday, I’d planned a long walk but then it rained buckets. So, I decided to try making a version with heaps of cocoa powder, and when my neighbor popped round for coffee, she left with a container of them (she asked for the recipe but said she’d just end up texting me for step-by-step help—classic Barb). If you love the idea of chocolate for breakfast but want to kid yourself that you’re being virtuous, well, welcome to my world.
Why You’ll Love This (Or Just Enjoy, At Least)
I make this when I need breakfasts I can grab with one hand while shooing the dog outside or, let’s be real, when I want a mid-afternoon treat that isn’t just another banana. My family goes mad for these; my teenage son once ate three in ten minutes (I wish I was joking). They’re actually filling (unlike so many “healthy” snacks—don’t get me started) and if you’re a fan of dark chocolate, you get that proper chocolate fix. Also, there’s no tricky pastry or fancy gadgets, and you can sub out half the ingredients and it’ll probably still work.
Side note: on days when I’m craving a baked good but don’t have the patience for the whole rigamarole? This is my answer. And if you mess up a bit, it’s still edible. Some would say better.
What You’ll Need (But Feel Free to Wing It)
- 2 cups rolled oats (honestly, I sometimes use quick oats—works a treat; steel-cut not so much)
- 1/3 cup unsweetened cocoa powder (the good stuff is nice, but store-brand is fine)
- 1/2 cup mashed banana (or applesauce, if my bananas have disappeared by magic)
- 1/3 cup honey or maple syrup (my grandma swore by golden syrup, but I rarely bother with that)
- 2 eggs (room temp if you remember, straight from the fridge if not—it’s all good)
- 3/4 cup milk (dairy, oat, almond—honestly, it doesn’t matter much)
- 2 tsp vanilla extract (I sometimes pour a splash and call it a day)
- 1/3 cup dark chocolate chips (sometimes I whack in a bit more, not sorry)
- 1/2 tsp baking powder (unless you forget, in which case, they’re just a bit denser—oh well)
- Pinch of salt (I sometimes just do a quick shake from the salt grinder, you know?)
- Optional: handful of chopped nuts, sprinkle of coconut, or dried fruit (raisins have happened when I was low on chocolate—don’t judge)
How To Make Them (You Can Do This Before Coffee)
- Preheat your oven to 180°C (that’s 350°F, for my American friends). Line a muffin tin with paper cups or just grease the heck out of it—I always forget this step but scraping them out is oddly satisfying.
- In a big bowl, mash your bananas—lumps are honestly fine—and then add your eggs, honey, milk, and vanilla. Mix well, or at least until you don’t see big streaks of egg yolk.
- Toss in the oats, cocoa powder, baking powder, and salt. Stir everything together. It looks a bit weird at first (sometimes like chocolate cement), but keep the faith.
- Chuck in the chocolate chips and whatever add-ins you fancy. This is where I usually sneak a taste, just to “check” the sweetness. Sometimes a handful of nuts goes in, sometimes I forget and they go on top instead. Whatever.
- Spoon the mixture into your muffin cases—about three-quarters full. They won’t rise heaps, so don’t worry about them overflowing.
- Bake for around 20-25 mins. Just until they’re set on top, not jiggly. Maybe check at 18 mins if your oven runs hot, or if, like mine, it randomly decides some stuff should char at the edges for no reason.
- Let them cool in the tin for 10-15 mins before lifting out. Or just eat one warm with a spoon—nobody’s watching, right?
Real-Life Notes From The Kitchen Trenches
- If you go heavy on the banana, they’re a bit more squishy. Less, and they’re a tad drier (I like them best slightly undercooked—have at it).
- Forget the baking powder? They just don’t puff as much but honestly, who cares?
- Try microwave melting the honey for 10 seconds if it’s cold, easier to mix. Not necessary. Just a thing I do.
- If your chocolate chips melt everywhere, you probably waited too long to cool. Tastes great either way!
What I’ve Tried (And Occasionally Regretted)
- I swapped in peanut butter for some banana once—sorta lovely but it got too sticky in the middle.
- Shredded coconut was a surprise hit, even though my youngest moaned at first. They ate three—go figure.
- Once tried adding protein powder and, mate, it was like chewing a chocolate-flavored brick. Would not recommend (unless you love bricks).
- Adding walnuts worked but pecans went a bit soggy. Might’ve just been dodgy nuts. Who knows?
Tools for the Job (Or What You Can Use Instead)
- Muffin tin (or a cupcake tray, or in a real pinch, just bake it in a brownie pan and cut into squares—done this plenty!)
- Mixing bowl, large spoon (sometimes I use my hands—just wash ’em first, obviously)
- If you don’t have muffin liners, use a bit more oil or butter to grease the tray—it honestly pops out fine most times.
Keeping Them Fresh (Ha!)
Supposedly, these keep in an airtight container for 3 days at room temp or up to a week in the fridge. But, full disclosure, they’ve never made it past day two at my house. You can freeze them for up to a couple months. Just toss ’em in a zip bag, and you’re set for lunchboxes or late-night cravings (not that it’s ever come to that—I eat them too quick).
How We Serve Them Round Here
Some mornings, I’ll microwave a couple and plop a spoon of Greek yogurt on top—dodgy attempt at breakfast sundae, but it works. On weekends, the kids dunk them in milk (makes a mess, I pretend not to see). Good with a cup of decent coffee or, if you’re me, with a square of extra chocolate melted over the top—because why not?
Things I’ve Learned (Usually The Hard Way)
- I once tried to rush the cooling and ended up with a hot chocolatey swamp. Now, I wait. Mostly.
- Too many chocolate chips in the batter? They sink. Better to scatter a few on top instead, or, you know, just embrace the mess.
- I used to skip greasing the tin before liners, but sometimes they still stick. Actually, best to err on the side of more grease.
- Trying to double the recipe in a single bowl is ambitious. Unless you want your arm to fall off, do two batches.
Wait, You Had Questions?
- Can I make these vegan? Sure thing—swap the eggs for flaxseed “eggs” (https://minimalistbaker.com/how-to-make-a-flax-egg/) and use maple syrup instead of honey. Oh, and plant milk, obviously.
- Do they taste like cake? Not really. More like a chewy, hearty muffin meets baked oatmeal with a chocolatey hug.
- Are these really healthy? Well, depends on your definition, but they’re better than most of the supermarket muffins (see what Harvard Health has to say about oatmeal benefits: https://www.health.harvard.edu/nutrition/the-benefits-of-oatmeal).
- What if I don’t have cocoa powder? You could use hot chocolate mix, just cut back on the sweetener. On second thought, works best with cocoa powder.
- What about gluten free? Yep—use certified GF oats and check your other labels.
- Can I add berries? I have! Frozen blueberries are great but will make things a bit more moist in the middle—delicious, though.
- How many does it make? Usually 10-12, depending how generous I am spooning it out. If you overfill, maybe less—but who’s counting?
- Can I halve/double the recipe? Halving works a treat. Doubling—well, see above “arm falling off” warning!
Oh, and if you’re curious about chocolate, I use whatever I have around but if you want to nerd out, here’s a good rundown on types of cocoa powder from Serious Eats.
If anything here’s not clear (or you’ve tried some mad version that worked), drop me a line. Or, just eat and enjoy—life’s too short to fret about the odd messy muffin!
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 1/3 cup peanut butter or almond butter
- 1/4 cup coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 teaspoon sea salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
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2In a large bowl, mix together oats, applesauce, honey (or maple syrup), peanut butter, melted coconut oil, vanilla extract, and sea salt until well combined.
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3Divide the mixture evenly among the 12 muffin cups, pressing down firmly to form cup shapes.
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4Sprinkle dark chocolate chips evenly over the top of each cup and gently press them in.
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5Bake for 18-20 minutes or until edges are golden brown. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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