The Story Behind My Obsession With These Cups
Okay, so I started making these Dark Chocolate Oatmeal Cups a couple of years ago after what I’d call...an accidental win. I had some old oats, a leftover chocolate bar from that time I tried (and failed) a soufflé, and a craving for something sweet but not cake on a Tuesday level. First batch stuck horribly to the muffin tin, but I ate them anyway—still totally worth it. Now? I bake these whenever I’ve got ten spare minutes and want to actually feel virtuous snacking, which, as you probably know, doesn't happen every day. By the way, if you’re a fan of low-fuss treats, this banana muffin recipe also totally works on a whim.
Why You'll Love These - Telltale Signs You’re About To Make Them All The Time
I whip these up when I want something that’s sweet (but not too sweet) and will pass for breakfast or dessert. My family goes a little bonkers if I let them eat these warm, and for some reason, these seem to disappear faster than I can make excuses to not clean the kitchen. Sometimes, I just crave the crunchy edges (they’re the best part, honestly) and I’ll eat those bits while pretending to do something productive. If you’re sick of snacks that taste like cardboard, or—like me—you keep trying to trick yourself into believing you’re being healthy, these are sort of the jackpot. And, hey, if you mess up the first batch, you can always call it granola (trust me, it’s happened).
What You'll Need (And A Few Things You Don’t)
- 1 ½ cups rolled oats (sometimes I just use quick oats when I’m in a rush; works fine!)
- ½ cup nut butter (I usually go for peanut butter, but almond or even tahini works—my grandma swore by Skippy, but I honestly just grab anything)
- ¼ cup honey or maple syrup (maple’s more "breakfasty" but either way, it’s sticky...)
- ¼ cup coconut oil, melted (but if you’ve only got butter, that’ll do too—don’t stress)
- ¼ teaspoon salt (I never measure, just a small pinch, please don’t overdo it like I did once)
- ½ teaspoon vanilla extract (sometimes I forget this, but it’s better with!)
- ¾ cup dark chocolate, chopped or chips (I’ve even used leftover Easter eggs—seriously better than you think)
- Optional: handful of chopped nuts or dried fruit (basically just cleaning out my pantry at this point)
How the Magic Happens (With A Few Side Quests)
- Preheat your oven to 350°F (or if you’re like me, just stand next to it waiting because you forgot to start heating it—again).
- In a biggish bowl, mix the oats, salt, and any extra bits (nuts, fruit, that half bag of coconut someone left open). I usually use a wooden spoon, but clean hands work too, if you’re feeling rustic.
- Pour the melted coconut oil (or butter, or whatever’s melted and non-scary) into the oats, then add nut butter, honey/maple syrup, and vanilla. Stir until the oats start sticking together in clumps. This is where I sneak a taste, just to check if things are heading in the right direction (I blame quality control, ha).
- Line a muffin tin with paper liners or just spray it really well (trust me, parchment makes life so much easier). Spoon the mixture evenly into about 9-10 cups (sometimes I make 11, sometimes 8, depends how much ends up in my mouth instead).
- Press the oat mixture down firmly; like, more than you think. If you’ve got one of those mini pastry tampers, this is your moment—but I just use the bottom of a glass and get on with it.
- Bake for about 12-15 minutes, until the edges get a bit golden. Don’t panic if they look soft—that’s normal. I trust smells more than timers, honestly.
- Pull them out, then immediately sprinkle the chocolate all over the tops while it’s piping hot. Wait 1 minute (or 30 seconds if patience isn’t your virtue), then spread the melty chocolate into a little pool on each cup using the back of a spoon.
- Cool completely (or don’t, but just know things will get fingerprinty if you eat them warm). Sometimes I pop the tray into the fridge to set the chocolate quickly—impatience is a family disease.
Stuff I've Learned (Or, Notes From Too Many Batches)
- If your nut butter is super thick, nuke it for 10 seconds so things mix easier. Half the time I forget and end up with lumpy bits, but it’s still fine, just not as neat.
- Once, I tried to use steel-cut oats. Don’t. Too chewy, way too much effort for a snack.
- Pressing down the mixture is key! I used to be lazy and ended up with crumbly messes (although my dog was thrilled).
- Actually, I find it works better if you let them sit in the tin for 10 min before removing, especially if your kitchen is arctic like mine this time of year.
Fun Twists (And One Quaint Disaster)
I’ve tossed in a handful of dried cherries instead of chocolate on a whim—pretty good if you’re into tart stuff. Peanut butter chips also work, though too-sweet for me, but my niece loves those. Once, I experimented with white chocolate and matcha powder. Let’s just agree not to do that again; the flavor’s odd, and the color actually scared my neighbor.
A Quick Word About Tools (And Workarounds)
I always use a muffin tin, but someone once DM'd me asking if silicone molds work. Honestly, yes—probably easier to pop out. If all you’ve got is a baking dish, go ahead and press everything in, bake, and then cut into squares. Less cute, but still edible (I mean, who’s judging anyway?). My friend Chris once pressed them with a potato masher—a bit odd, but it worked!
Where Do I Keep These? (Assuming You Have Leftovers...)
Store them in an airtight container, definitely. Fridge if your kitchen’s too warm, though, honestly, in my house it never lasts more than a day. If you want them softer, leave them out (but seriously, by breakfast, they’re gone). Oh! A freezer tip: they’re pretty great right out of the freezer—crunchier, but not tooth-breaking.
How I Serve Them (Plus Our Family Bickering)
I usually put a couple in the kids’ lunchboxes with a banana, or serve warm with a dollop of yogurt and berries if it’s Sunday brunch. My partner eats them with coffee after a run—swears it’s fuel (not convinced but who am I to judge?). Once, my aunt tried crumbling them over ice cream for dessert. It’s...extra, but actually not a bad idea if you’ve got guests round.
What I Wish I’d Known Earlier (Pro Tips, With Regrets)
- Don’t try to swap applesauce for coconut oil unless you really like sticky pans. I learned that the hard way.
- I once tried to speed-cool by tossing the pan outside (December in Yorkshire), but they set too fast and cracked. Not pretty. Just be patient, even if it hurts.
- Actually, press harder than you think—the more compact, the better the bite.
FAQ—You Actually Asked (And Here’s What I Said)
- Can I use instant oats instead of rolled oats? Totally! I do it all the time if I’m lazy or out of regular. Texture’s a bit finer, but I kinda like it.
- It’s too crumbly—help? Usually means not enough sticky stuff (nut butter/honey). Add a spoonful more next time, or squish them harder into the tin. Seriously, the squish matters.
- Are they actually healthy? Ummm...well, they’re better than cookies. (Please don’t show my nutritionist.) I use less sugar than some recipes. Up to you how virtuous you want to feel.
- Could I make these vegan? For sure: just use maple syrup instead of honey and double check your chocolate is vegan. Honestly, it works great.
- Where do you get your chocolate? Half the time, I use broken up bars like Lindt 70%. But whatever’s on sale—no need to get fancy.
So, that’s the scoop. If you make these, let me know what you stuffed into them—half the fun is in the tinkering, promise! And if in doubt, just eat the crumbs; they’re the best bit anyway.
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup dark chocolate chips
- ¼ cup honey or maple syrup
- ½ cup unsweetened applesauce
- ⅓ cup almond butter
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
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2In a large bowl, mix together the rolled oats, salt, and half of the dark chocolate chips.
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3In another bowl, whisk together the egg, honey or maple syrup, applesauce, almond butter, and vanilla extract until well combined.
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4Pour the wet ingredients into the oats mixture and stir until fully incorporated.
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5Spoon the mixture evenly into the prepared muffin tin and sprinkle the remaining dark chocolate chips on top.
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6Bake for 18-20 minutes, or until the oatmeal cups are set and lightly golden. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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