Baked Double Chocolate Oatmeal Cups
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Looking to “up” your breakfast game? These Baked Double Chocolate Oatmeal Cups are the PERFECT quick breakfast solution! Bake them in advance and you’ll have a tasty, yummy breakfast every day for the rest of the week.
Hello, foodie friends! Welcome back to another one of my homemade recipes. My name is Lisa and I am the founder of the Sugar Agenda blog. If you don’t know me by now, I am one of the regular recipe contributors here on Kenarry!
Besides being a blogger, I’m also a mom, an entrepreneur, and carry a full-time freelancing job. So I totally get it when people tell me how tired and busy they are. I can definitely relate! This is exactly why I developed these Baked Double Chocolate Oatmeal Cups. They are the perfect breakfast solution to busy mornings!
How to Make Baked Double Chocolate Oatmeal Cups
These oatmeal cups are a party in your mouth! Plus, they don’t contain any sugar and are a great source of fiber!
What you need:
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Kitchen Tools Needed:
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- Quick oats
- Baking powder
- Whole milk
- Cocoa powder
- Milk chocolate chips
- Cooking spray
Baked Double Chocolate Oatmeal Cups Tips:
Be sure to use quick oats
For this recipe, it’s important to use quick oats to get the oatmeal cups baked to perfection! Quick oats are rolled oats that go through a particular processing to decrease cooking time. This is why quick oats are required for most sweets that use oats as their base.
How Do I store oatmeal cups?
Storing these oatmeal cups isn’t difficult at all… mainly because they’ll be eaten up the moment they are made!
All jokes aside, to store these baked oatmeal cups, place them in an airtight container and store at room temperature for up to 3 days. You can also refrigerate them for up to 7 days. Just be sure to reheat them in the oven for about 3-5 minutes at 300 degrees F.
Be sure to use cooking spray
It’s very important to coat each section of your muffin tin with cooking spray before baking these delicious oatmeal cups. You can also use paper cupcake liners, but we recommend spraying those with oil as well.
Be sure to cool down your melted butter
When adding the melted butter to your batter, be sure that it has been cooled down. Adding very hot butter to the batter could risk altering the temperatures of your ingredients – including cooking the egg! This is vital for any type of baking!
The chocolate chips are optional!
If you want to omit the chocolate chips, then you totally can! You can substitute them with raisins or your favorite nuts. The possibilities are endless!
Baked Double Chocolate Oatmeal Cups
- Muffin Tin
- 2 cups quick oats
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup honey
- 2 large eggs
- ¾ cup whole milk
- ¼ cup butter melted
- 2 tbsp cocoa powder
- ½ cup milk chocolate chips
- Preheat oven to 350 degrees F and spray a muffin tin with cooking oil. Set aside.
- Begin by adding oats, salt and baking powder into a large bowl and mix together.
- Add honey to the oats mixture and mix.
- Next, add the eggs and mix until thoroughly combined.
- Add milk and butter and mix until well combined a loose batter forms.
- Add cocoa powder to the batter and mix. Fold in chocolate chips.
- Fill each section of the oil-coated muffin tin with the batter, about 2/3 full.
- Bake 22-25 minutes. Let sit in the muffin tin for about 3-5 minutes and remove. Serve and enjoy!
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If you enjoyed my Baked Double Chocolate Oatmeal Cups, then you’ll surely enjoy these breakfast ideas from my blog, Sugar Agenda:
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