Decadent Dark Chocolate Oatmeal Cups (Print Version)

Rich dark chocolate meets wholesome oats in these moist, fudgy portable treats with nuts and sea salt.

# What You Need:

01 - 2 cups old-fashioned rolled oats

02 - 1/2 cup almond flour or all-purpose flour

03 - 1/4 cup unsweetened cocoa powder

04 - 1/4 teaspoon sea salt

05 - 1/2 teaspoon baking powder

06 - 1/2 cup coconut oil or unsalted butter, melted

07 - 1/3 cup pure maple syrup or honey

08 - 1/4 cup brown sugar, packed

09 - 2 large eggs

10 - 1 teaspoon vanilla extract

11 - 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa)

12 - 1/2 cup chopped walnuts or pecans

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

02 - In a large mixing bowl, whisk together rolled oats, almond flour, cocoa powder, sea salt, and baking powder until well blended.

03 - In a medium bowl, whisk melted coconut oil, maple syrup, brown sugar, eggs, and vanilla extract until smooth and fully incorporated.

04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.

05 - Fold in dark chocolate chips and chopped walnuts or pecans until evenly distributed throughout batter.

06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 20 minutes until centers are set and a toothpick inserted comes out mostly clean with a few moist chocolate streaks.

08 - Let cups cool in pan for 10 minutes, then transfer to wire rack to cool completely before serving.

01 -

They taste like brownies but with enough wholesome ingredients to justify eating them for breakfast
The texture is incredibly fudgy and moist, never dry or cakey like some healthy treats

02 -

Letting them cool completely before removing from the pan is essential for clean removal
Overbaking will dry them out, so pull them out when they still look slightly underdone

03 -