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    Home » Breakfast and Brunch » Baked Chocolate Oatmeal Cups

    Baked Chocolate Oatmeal Cups

    Published: Dec 4, 2022 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    115 shares
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    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!

    Small round white plate with one chocolate oat cup, served with some berries and yoghurt.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to make Baked Oatmeal Cups:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Baked Chocolate Oatmeal Cups
    Star

    Why you’ll love this recipe:

    You can enjoy these Baked Chocolate Oatmeal Cups as a nourishing breakfast or a snack throughout the day.

    They are nutritious and satisfying, filling the gap in a healthy way when you want something sweet.

    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.

    Ingredients in this recipe on a white background.

    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.

    Steps 1-2 of preparing this recipe - the ingredients for the oat cups in a bowl and the mixture all combined.

    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.

    Steps 3-4 of preparing this recipe - the mixture in the muffin tins and an oat cup on a small plate with berries and yoghurt.

    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.

    Overhead shot of baked chocolate oat cups, sitting on a marble tray.

    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!

    What type of oats is best for the Baked Oatmeal Cups?

    The best type of oats to use in this recipe are Old-Fashioned Rolled Oats. Steel-cut oats are not suitable.

    How long do they last?

    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.

    Can they be frozen?

    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.

    What is the best way to reheat them?

    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.

    Star

    Variations and substitutions:

    Milk – you can use any milk of your choice for this recipe. You can use dairy if you don’t want or need the oats to be vegan.
     
    Raw cacao powder – if you are unable to find it, you can substitute it with unsweetened cocoa powder. You may wish to use a little less, as it does have a stronger taste.
     
    Chocolate chips – to increase the chocolate flavour, you could add some chocolate chips.
     
    Dried fruit/nuts – some sultanas/golden raisins and chopped walnuts or pecans would be a great addition.

    Stack of baked chocolate oat cups, sitting on a marble tray.

    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

    More delicious recipes for you to try:

    • White rectangular dish of baked apple oatmeal, cut into six pieces and topped with yoghurt and apple slices.
      Baked Apple Cinnamon Oatmeal
    • White rectangular dish of baked raspberry oatmeal, cut into six pieces.
      Baked Raspberry Chocolate Chip Oatmeal
    • White rectangular dish of baked peach oatmeal, cut into six pieces and topped with yoghurt and peach slices.
      Baked Peach Oatmeal
    • White rectangular dish of baked carrot oatmeal, cut into six pieces and topped with yoghurt and chopped walnuts.
      Baked Carrot Cake Oatmeal

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    Small round white plate with one chocolate oat cup, served with some berries and yoghurt.

    Baked Chocolate Oatmeal Cups

    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!
    5 from 45 votes
    Print Pin Review
    Course: Afternoon Tea, Breakfast, Morning Tea, Snack
    Cuisine: International
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Standing Time: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 oatmeal cups
    Calories: 148kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Equipment

    • 12 Hole Muffin Tin

    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

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    2. Raw Cacao Powder: is the raw, unsweetened version of cocoa powder. 
    3. Milk: use milk of your choice. I use almond or oat milk. 
    4. Storage: Store the Baked Chocolate Oatmeal Cups in an airtight container in the fridge for up to 3 days.
    5. 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.
    6. 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:

    Calories: 148kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 119mg | Potassium: 218mg | Fiber: 4g | Sugar: 8g | Calcium: 115mg | Iron: 2mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    Reader Interactions

    Comments

    1. Trisha

      January 05, 2023 at 12:13 pm

      5 stars
      These tasted delicious! Really nice rich, chocolate flavor yet healthy and super easy to make! Great for a breakfast on the go. They turned out perfect and I will make again soon!

      Reply
      • Alexandra

        January 09, 2023 at 10:13 am

        Hi Trisha, thank you for your lovely comments on the Baked Chocolate Oatmeal Cups. I am so pleased that you enjoyed them and appreciate that you took the time to provide this feedback. 🙂

        Reply
    2. Whitney M

      December 19, 2022 at 12:44 am

      5 stars
      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 🙂

      Reply
      • Alexandra

        December 30, 2022 at 6:52 pm

        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. 🙂

        Reply
    3. Jessica

      December 09, 2022 at 12:50 pm

      5 stars
      I am obsessed with these baked chocolate oatmeal cups! I usually bake my oatmeal in a large casserole pan, but this was so much easier, and it cooked up faster too! I’m someone that loves the edges of any baked goods, so this lets me enjoy the crispy edges even more. A new favorite in our house!

      Reply
      • Alexandra

        December 12, 2022 at 4:00 pm

        Hi Jessica, thank you for your fantastic feedback on our Baked Chocolate Oatmeal Cups. I’m so pleased that you enjoy them and appreciate that you took the time to let me know. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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    115 shares