Ingredients
- Rolled Oats: 1 1/2 cups
- Unsweetened Cocoa Powder: 1/4 cup
- Dark Chocolate Chips: 1/2 cup (plus extra for topping)
- Milk (dairy or non-dairy): 1 1/2 cups
- Maple Syrup: 1/4 cup
- Chia Seeds: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Step 2: In a large bowl, combine rolled oats, cocoa powder, dark chocolate chips, chia seeds, and salt.
- Step 3: In a separate bowl, whisk together milk, maple syrup, and vanilla extract.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until well combined.
- Step 5: Divide the mixture evenly among the prepared muffin cups. Top with extra dark chocolate chips, if desired.
- Step 6: Bake for 20-25 minutes, or until the oatmeal cups are set. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled oatmeal cups in an airtight container in the refrigerator for up to 4 days to maintain their fudgy texture.
- For a warm, comforting breakfast, microwave a single cup for 30-45 seconds until heated through.
- Serve these decadent cups with a dollop of Greek yogurt and fresh berries for a balanced and satisfying treat.
- Don't overbake; they should be set but still slightly soft in the center for the best fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American