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Dark Chocolate Oatmeal Cups

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These Dark Chocolate Oatmeal Cups are a healthy, portable breakfast or snack packed with fiber, healthy fats, and rich cocoa flavor. Easy to make, customizable, and perfect for meal prep, they satisfy chocolate cravings without the sugar crash.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats (200g)
  • 2 medium ripe bananas, mashed (about 1 cup/240g)
  • 1/2 cup unsweetened applesauce (120g)
  • 2 large eggs
  • 1/3 cup nut butter (almond, peanut, or sunflower seed butter; 85g)
  • 1/4 cup maple syrup or honey (60ml)
  • 2 teaspoons vanilla extract (10ml)
  • 1 teaspoon ground cinnamon (3g)
  • 1 teaspoon baking powder (4g)
  • 1/4 teaspoon salt (1g)
  • 3.5 oz dark chocolate, roughly chopped (100g; about 1/2 cup chopped)
  • Optional: 1-2 tablespoons chia seeds, hemp hearts, or ground flax
  • Optional: Chopped nuts (walnuts, pecans, or almonds)
  • Optional: Dried fruit (cranberries, cherries, or blueberries)
  • Optional: Unsweetened shredded coconut (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or parchment squares, or lightly grease each cup.
  2. In a large mixing bowl, mash bananas until mostly smooth.
  3. Add applesauce, eggs, nut butter, maple syrup or honey, and vanilla extract to the bananas. Whisk until well combined.
  4. In a separate bowl, mix oats, cinnamon, baking powder, and salt. Stir in any seeds or chopped nuts if using.
  5. Add the dry oat mixture to the wet banana mixture. Fold together gently until just combined.
  6. Fold in the chopped dark chocolate, reserving a few pieces for topping.
  7. Divide the batter evenly among the 12 muffin cups (about 3/4 full each). Top with reserved chocolate and any extra toppings.
  8. Bake for 22-25 minutes, until tops are set and a toothpick inserted in the center comes out mostly clean (melted chocolate is okay).
  9. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store cooled cups in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Notes

For vegan, use flax eggs and dairy-free chocolate. For gluten-free, use certified GF oats. Let cups cool before removing from the tin for best texture. Customize with your favorite nuts, seeds, or dried fruit. Store in an airtight container and reheat briefly for a fresh-baked feel.

Nutrition

Keywords: dark chocolate oatmeal cups, healthy breakfast, oatmeal muffins, meal prep snack, gluten-free, dairy-free, vegan option, portable breakfast, chocolate snack, easy oatmeal recipe

Find it online: https://hungermind.com/dark-chocolate-oatmeal-cups-easy-healthy-breakfast-snack-recipe/