Imagine waking up to a delectable, chocolatey breakfast that's not only irresistibly delicious but also incredibly nutritious. These Baked Chocolate Oatmeal Cups are about to revolutionize your morning routine, offering a perfect blend of rich chocolate flavor and wholesome oats. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick breakfast solution, these mouthwatering cups will have you falling in love with breakfast all over again!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 2 cups rolled oats
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 cups almond milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Baked Chocolate Oatmeal Cups cook evenly.
- Gather all your ingredients: 2 cups rolled oats, 1/2 cup cocoa powder, 1/2 cup maple syrup, 2 cups almond milk, 1 tsp vanilla extract, 1/2 tsp salt, and 1/2 cup chocolate chips.
- In a large mixing bowl, combine the rolled oats, cocoa powder, and salt. Stir these dry ingredients together until they are well mixed.
- In a separate bowl, mix together the almond milk, maple syrup, and vanilla extract. Whisk until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until the oats are thoroughly coated and the mixture is well combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the mixture.
- Grease a muffin tin with non-stick cooking spray or line it with muffin liners for easy removal. This will prevent the oatmeal cups from sticking.
- Evenly distribute the oatmeal mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for rising as they bake.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are firm and the tops are slightly set.
- Once baked, remove the muffin tin from the oven and let the oatmeal cups cool in the tin for about 5 minutes.
- Carefully remove the oatmeal cups from the muffin tin and transfer them to a wire rack to cool completely.
- Enjoy your Baked Chocolate Oatmeal Cups warm or store them in an airtight container in the refrigerator for up to a week. They can be reheated in the microwave for a quick breakfast or snack!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Make sure to grease your muffin tin thoroughly or use silicone liners for easy removal.
- Don't overmix the batter - just combine until the ingredients are just incorporated.
- For extra indulgence, try adding a sprinkle of sea salt on top before baking.
- These cups can be frozen for up to a month - simply reheat in the microwave for a quick breakfast.
- Experiment with different mix-ins like nuts, dried fruits, or different types of chocolate chips.
- For a dairy-free version, ensure you're using plant-based milk and dairy-free chocolate chips.
- Let the cups cool slightly before removing from the tin to help them hold their shape.
- These are perfect for meal prep - make a batch on the weekend for grab-and-go breakfasts all week!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
