These Baked Chocolate Oatmeal Cups are perfect for busy mornings when you need a breakfast that is ready to go. They are a great way to start the day as they are nutrient-dense, with rich, chocolatey cacao powder, chia seeds, vanilla extract, milk and pure maple syrup mixed with the rolled oats, turned into a muffin tin and baked. So easy and delicious!
You will love these Baked Chocolate Oatmeal Cups because:
- They are made from simple ingredients which are readily available, or that you may already have on hand.
- It’s the perfect recipe for meal prep. For an easy breakfast, make them ahead of time, serve cold or reheat. On busy mornings, it’s a great advantage to have breakfast ready to go.
- The oatmeal cups are quickly and easily made, only requiring about 10 minutes hands-on time. They are perfect for the beginner cook as no culinary skill is required.
- They are nutrient dense and so full of rich, chocolatey flavour that you could easily forget they’re healthy and think you’re eating dessert.
- Inspired by my Baked Chocolate Oatmeal, they are sufficiently sturdy to be portable so you can take them when you’re on the go.
- The healthy Baked Oatmeal Cups are almost like a muffin, but with texture from the rolled oats.
- They are economical to make as well as being perfect for people with specific dietary requirements as they are egg-free, refined sugar-free, nut-free, low fat and vegan.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled Oats – use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate, and a good source of dietary fibre.
Chia seeds – these little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white.
Raw cacao powder – is made from minimally processed cocoa beans and maintains the nutritional benefits of the bean. It is, in essence, chocolate in its purest form.
Baking powder – is a raising agent which adds some lift to the oatmeal cups.
Salt – I use coarse kitchen sea salt to boost the flavour of the other ingredients.
Milk – use milk of your preference. I like to use unsweetened almond or oat milk, but soy milk also works well. You can use dairy milk if you prefer.
Pure maple syrup – adds a little sweetness.
Vanilla extract – for the best flavour, use vanilla that is naturally extracted from the vanilla bean, rather than one which is artificially flavoured.
Coconut oil – to grease the muffin tin.
How to make Baked Oatmeal Cups:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add your ingredients to a large bowl:
To a large bowl, add your dry ingredients. Give them a quick stir.
2 – Combine all of your ingredients:
To your dry ingredients, add the milk, maple syrup and vanilla. Stir well to combine, ensuring everything is evenly mixed.
3 – Add the mixture to your muffin tins:
Use a large ice cream scoop or spoon to add even amounts of the mixture to the muffin tin.
4 – Bake and enjoy:
Bake the Baked Oatmeal Cups in your preheated oven for 30 minutes or until cooked through.
Tips for success and FAQs:
These Baked Chocolate Oatmeal Cups are simple to prepare and a great way to start your day. They have a rich chocolate flavour from the cacao and a slightly chewy texture from the rolled oats. It’s almost like eating a muffin for breakfast – but they’re healthy!
The best type of oats to use in this recipe are Old-Fashioned Rolled Oats. Steel-cut oats are not suitable.
Store the Baked Chocolate Oatmeal Cups in an airtight container in the fridge for up to 3 days. You can eat them as they are or reheat them in a microwave or as described below.
Yes, store them in a freezer-safe airtight container for up to 3 months. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
You can reheat them in a microwave if you wish. If heating in an oven, I like to wrap them in baking paper and then in aluminium foil so they don’t dry out in the oven. I use both baking paper and foil to keep the foil from touching the food. Place in a preheated 180 degrees C (355 F) oven for about 8 minutes.
Serving suggestions:
They are at their best when served while still warm from the oven but still delicious when served at room temperature. Enjoy them for breakfast or throughout the day as a healthy snack.
Optional additions are:
- Enjoy with some Greek or coconut yoghurt on the side.
- Some fresh berries are perfect companions and provide extra nutrients.
These healthy Baked Chocolate Oatmeal Cups are so simple to make, and the whole family will love them. They’re fabulous for meal prep and ideal for busy mornings as they are already individually portioned. Be sure to let me know in the comments below when you have given them a try!
Alex xx
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Baked Chocolate Oatmeal Cups
Equipment
- 12 Hole Muffin Tin
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 3 ½ cups (280 g) old fashioned rolled oats
- 2 tablespoon chia seeds See Note 1
- ⅓ cup (40 g) raw cacao powder See Note 2
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups (500 ml) cups milk – I use oat or almond See Note 3
- ⅓ cup + 2 tsp (90 ml) maple syrup
- 2 teaspoon vanilla extract
- coconut oil – for greasing the muffin tins
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Grease the holes of your muffin pan with coconut oil.
- In a large bowl, add your rolled oats, chia seeds, baking powder, salt and cacao powder. Stir to combine.
- To your dry ingredients, add your milk, maple syrup and vanilla. Mix well.
- Add the mixture to the greased muffin tin – I use a large ice cream scoop (a little more than ¼ cup).When scooping the mixture, ensure you're getting an even quantity of the oats and liquid.
- Bake in your preheated oven for 30 minutes, or until the centre is cooked through and a toothpick comes out clean.
- Allow to cool in the tin for 10 minutes before removing and serving, or cooling completely on a baking rack.
Video
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Raw Cacao Powder: is the raw, unsweetened version of cocoa powder.
- Milk: use milk of your choice. I use almond or oat milk.
- Storage: Store the Baked Chocolate Oatmeal Cups in an airtight container in the fridge for up to 3 days.
- Freezing: Store in a freezer-safe airtight container for up to 3 months. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
- Reheating: You can reheat them in a microwave if you wish. If heating in an oven, I like to wrap them in baking paper and then in aluminium foil, so they don’t dry out in the oven. Place in a preheated 180 degrees C (355 F) oven for about 8 minutes.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Whitney M
My husband likes quick ways to eat his oatmeal before work, so these were an easy thing to make and freeze. I can’t eat chocolate so cannot attest to the taste, but he has eaten quite a few so I think it’s a safe bet 🙂
Alexandra
Hi Whitney, thank you so much for your comments on the Baked Chocolate Oatmeal Cups. I am delighted that your husband has enjoyed them and appreciate
that you let me know. 🙂