Decadent Dark Chocolate Oatmeal Cups (Printable)

Rich dark chocolate meets wholesome oats in these moist, fudgy portable treats. Perfectly balanced with sea salt and nuts for ultimate satisfaction.

# 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 Prepare:

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 bowl, mix the oats, almond flour, cocoa powder, sea salt, and baking powder until well combined.
03 - In a medium bowl, whisk together the melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until smooth and emulsified.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in the dark chocolate chips and chopped nuts, if using, until evenly distributed throughout the batter.
06 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until the 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 Advice:

01 -
  • They manage to taste like a rich brownie while secretly being packed with oats and wholesome ingredients
  • The combination of dark chocolate and sea salt creates this incredible sweet-salty moment that keeps you reaching for just one more
02 -
  • Underbaking slightly is the secret to that fudgy texture, so do not wait for a completely clean toothpick or they will turn dry and cakey
  • Room temperature ingredients blend more smoothly, so let your eggs sit out for 15 minutes before you start mixing
03 -
  • Let your batter rest for 10 minutes before scooping to let the oats absorb some liquid, which prevents them from becoming too dry
  • Sprinkle flaky sea salt on top right before baking for that bakery finish that makes people think you bought them somewhere fancy

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