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!
2cups(500 ml) cups milk - I use oat or almondSee Note 3
⅓cup + 2 tsp(90 ml) maple syrup
2teaspoonvanilla 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.