Take breakfast on the go with my Chocolate Baked Oat Cups. Meal prep friendly, gluten free and super delicious!
If you need a new high fibre breakfast recipe, you need to try these chocolate baked oat cups. They're like a double chocolate muffin, with the heartiness of a baked oatmeal slice. Plus, who doesn't want something chocolaty at breakfast?
I also love these chocolate baked oat cups because they're way more portable than regular baked oats that you make in a large tray or ramekin. They're convenient to pack, can be eaten with one hand, and are freezer friendly. So perfect for the days I'm rushing out the door and need a quick breakfast or snack.
Why This Recipe Is Dietitian Approved
- Minimal prep. These chocolate baked oats are made in just one bowl to keep things easy and minimize mess.
- Grab and go. All the convenience of a coffee store muffin, but with the nutrition of oatmeal. These oat cups are a great grab and go option.
- Not too sweet. We sweeten using maple syrup and ripe bananas, which are just sweet enough without being too much for early mornings.
Ingredients
Oats. For a source of fiber and energy. Quick or minute oats tend stop work best in this recipe as they absorb the liquid better! I do not recommend using steel cut oats as they do not absorb the liquid the same and will not have the same fluffy texture.
Cocoa powder. I recommend using 100% natural unsweetened cocoa powder for best results.
Chocolate protein powder. For a boost of protein and additional flavour! My personal favourite is the Nuzest rich chocolate flavour.
Salt. I find adding a touch of salt helps bring out the chocolate flavour.
Banana. For natural sweetness! See substitution section below for other alternatives.
Milk. This is our liquid of choice. You can make these dairy-free by using soy milk for an alternative higher protein option.
Maple syrup. I love the flavour maple syrup adds as sweetener. I recommend using 100% pure maple syrup.
Eggs. To help hold the oat cups together.
Peanut butter. For added healthy fats and richness. Look for a natural peanut butter made with just 1 or 2 ingredients (roasted peanuts and salt).
Chocolate chips. Optional but highly recommended!
Instructions
Preheat the oven to 350F and line a 12 cavity muffin tin.
In a large mixing bowl combine mashed banana, milk, maple syrup, eggs and peanut butter and whisk until smooth.
Add in oats, chocolate protein powder, cocoa powder, baking powder, and salt and stir until fully combined. Add chocolate chips and mix once more.
Divide your batter evenly among the cavities of your muffin tin (recipe should make about 12 baked oatmeal cups). I typically pour about ¼ cup of batter into each cavity.
Bake for about 24-27 minutes or until a toothpick inserted into the center of one of the oat cups comes out clean.
Substitutions and Variations
To make gluten-free: use certified gluten-free oats and ensure all other ingredients are made in a gluten-free facility.
To make dairy-free: use a dairy free milk alternative such as soy milk and ensure your chocolate chips and protein powder are dairy-free.
To make nut-free: substitute the peanut butter for sunflower seed butter.
To customize these baked oat cups, switch up the add-ins. I used chocolate chips but you can do dried fruit, chopped nuts or seeds.
If you don't have protein powder, replace it with 2 tablespoon of additional cocoa powder and 2 tablespoon of additional oats. You may also wish to add 1 tablespoon of additional maple syrup as some protein powders do add additional sweetness as well.
Equipment
Storage
I recommend storing these in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
Top Tips for Success
I recommend using natural peanut butter as it has a runnier consistency typically compared to most processed peanut butters. If you are getting close to the bottom of the jar and your peanut butter is drier, add it to a microwave safe dish and microwave for about 30 seconds before adding it into the bowl.
If you have additional batter, you can add it to your muffin cups. These won’t rise too much as they do not contain any flour, so you shouldn’t have to worry about overflowing the muffin tin.
Frequently Asked Questions
I recommend pairing these with a source of protein such as Greek yogurt or eggs and some fruit for additional fiber and vitamins.
I usually eat 1 of these for a snack or about 2 of these paired with some yogurt for a complete meal. However this will change based on your personal appetite levels.
I personally love the rich chocolate protein powder from Nuzest! It’s gluten-free, dairy-free and free of artificial sweeteners, making it easier tot digest for most people.
More Breakfast Recipes
Want another recipe like these chocolate baked oat cups? Try these:
- One Dish Chocolate Strawberry Baked Oats (Vegan)
- Chocolate Orange Baked Oats
- Zucchini Brownie Baked Oats
- Granola Cups with Yogurt
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chocolate baked oat cups, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chocolate Baked Oat Cups
Ingredients
- 2 medium RIPE bananas mashed (about 1 cup)
- 1 cup milk
- ½ cup pure maple syrup
- 2 eggs
- ½ cup natural peanut butter this should be runny peanut butter (not too close to the end of the jar)
- 2 cups oats quick or minute oats work best!
- ½ cup chocolate protein powder Please note certain brands of protein powder may alter the texture slightly! I recommend using Nuzest for best results!
- ¼ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350F and line a 12 cavity muffin tin.
- In a large mixing bowl combine mashed banana, milk, maple syrup, eggs and peanut butter and whisk until smooth.
- Add in oats, chocolate protein powder, cocoa powder, baking powder, and salt and stir until fully combined. Add chocolate chips and mix once more.
- Divide your batter evenly among the cavities of your muffin tin (recipe should make about 12 baked oatmeal cups). I typically pour about ¼ cup of batter into each cavity.
- Bake for about 24-27 minutes or until a toothpick inserted into the center of one of the oat cups comes out clean.
Chanelle Smith says
These are sooo good 😍
Jada says
Yummy and convenient! I would suggest freezing the muffins you're not going to eat in the first 2 days, because mine were in an air-tight container on the counter and started to smell questionable 3 days after they were made. They were sitting in the sun, so I'm assuming that was the problem.