Decadent Dark Chocolate Oatmeal Cups (Printable)

Rich, fudgy dark chocolate oatmeal cups with wholesome oats and nuts. Perfect portable dessert.

# 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 with nonstick 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 medium bowl, whisk together the melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in the dark chocolate chips and chopped nuts until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-20 minutes, or until centers are set and a toothpick inserted comes out mostly clean with a few melty chocolate streaks.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • They taste like fudgy brownies but with the wholesome satisfaction of oatmeal
  • The sea salt makes the chocolate flavor sing in a way regular desserts just cant
  • You can grab one for breakfast and nobody needs to know its basically dessert
02 -
  • Underbaking slightly is actually better than overbaking, they continue cooking as they cool and stay fudgier
  • The texture improves dramatically after sitting for a few hours, so try to resist eating them immediately
  • Room temperature ingredients really do make a difference in how evenly they bake
03 -
  • Melt your coconut oil in the microwave in 30-second bursts so it doesnt get too hot
  • Use a cookie scoop for perfectly portioned batter and mess-free muffin cups

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