We took our favorite Baked Oatmeal Cups and made them super chocolaty. Chocolate for breakfast? Yes, please! These oatmeal cups are packed with nutritious ingredients (oats, mashed banana, nut butter) and two types of chocolate (cocoa powder and chocolate chips). The perfect balance of heathy and a little bit indulgent.
This a great make-ahead meal. Reheat in the microwave or eat at room temperature. Make a batch for the week and nibble on them for breakfast, snacking, or even dessert.
- Oats (old fashioned/rolled oats work best)
- Baking powder
- Unsweetened cocoa powder
- Bananas (overripe bananas are best, they’re extra sweet)
- Almond butter, peanut butter, or any other nut/seed butter
- Pure maple syrup
- Milk (dairy milk or plant based milk both work)
- Chocolate chips (we like dark chocolate)
Why you’ll love this recipe
Ease: Only about 15 minutes of hands on time.
Make ahead: These oatmeal cups can be stored in the refrigerator for 3-5 days. A great grab-and-go breakfast or snack.
Healthy: This recipe is filled with whole food ingredients and can easily be made gluten free and dairy free.
Flavor: Chocolate in every bite!
*Full recipe below in recipe card*
Whisk wet ingredients (mashed banana, nut butter, syrup, eggs, milk, vanilla. Stir in dry ingredients (oats, baking powder, salt, coco powder, chocolate chips).
Scoop into a greased 12-count muffin pan and bake!
The only mix-in we usually add is dark chocolate chips, but feel free to add your favorite mix-ins. Use about one cup total. Some ideas:
- Dried cranberries
- Dried cherries
- Fresh raspberries or strawberries (halved/chopped)
Serving and storage
Serving: Serve slightly warm and eat with your hands (like a muffin) or with a fork. You can also drizzle with honey, maple syrup, or melted nut butter.
Storage: Store, tightly covered, in the refrigerator for 3-5 days. Reheat in the microwave right before serving.
More breakfast recipes
Double Chocolate Oatmeal Cups
- 2 medium-size overripe bananas, mashed
- ⅓ cup almond butter or peanut butter
- ⅓ cup pure maple syrup
- 2 large eggs
- ½ cup milk, plant based or dairy milk
- 1 teaspoon vanilla extract
- 1 ¾ cups old fashioned oats , see note
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 1 generous cup chocolate chips
- Preheat oven to 350°F. Grease a 12-count muffin tin.
- In a large bowl, whisk mashed banana, almond butter, syrup, eggs, milk, and vanilla. Add oats, baking powder, salt, and cocoa powder. Stir with a wooden spoon or rubber spatula until well combined. Stir in chocolate chips.
- Divide the mixture between 12 muffin cups (I use an ice cream scoop). If desired, you can add a few extra chocolate chips on top. Bake for 16-20 minutes, until cooked through. The edges should just be beginning to turn golden brown. The muffins will seem soft and delicate, they will firm up as they cool. Place the pan on a wire rack and cool for at least 20 minutes. If necessary, run a thin knife around the outside of each muffin and remove from the pan. Serve warm.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.