Decadent Dark Chocolate Oatmeal Cups Recipe

Introduction

These Decadent Dark Chocolate Oatmeal Cups combine creamy peanut butter, wholesome oats, and rich dark chocolate for a delicious treat. Perfect for a snack or dessert, they are easy to make and wonderfully satisfying.

Ingredients

• 3/4 cup peanut butter
• 3 cups traditional oats
• 1/3 cup honey
• 5 oz dark chocolate, chopped
• 1 tbsp coconut oil (extra virgin preferred)
• Flaky sea salt (such as Maldon, for garnish)

Instructions

1. Step 1: In a small saucepan, heat the peanut butter and honey over medium-low heat, stirring frequently until warm but not hot. Alternatively, warm in the microwave in short bursts, stirring between intervals.
2. Step 2: Add the oats to the warm peanut butter mixture and stir until the oats are fully coated and combined.
3. Step 3: Evenly portion the oat mixture into a 12-cup silicone or non-stick muffin pan, about 1/3 cup per cup. Press the mixture firmly into the base to form cups.
4. Step 4: Clean the saucepan, then add the chopped dark chocolate and coconut oil. Heat over medium-low, stirring until melted and smooth. Remove from heat.
5. Step 5: Spoon approximately 1 tablespoon of melted chocolate over each oat cup, spreading it evenly to cover the top completely.
6. Step 6: Place the muffin pan in the freezer and chill for at least 1 hour until firm. When ready to serve, remove desired cups, sprinkle with flaky sea salt, and enjoy immediately.

Tips & Variations

• For a nut-free option, substitute peanut butter with sunflower seed butter or tahini.
• Add chopped nuts or dried fruit to the oat mixture for extra texture and flavor.
• If you prefer a sweeter topping, use milk chocolate instead of dark chocolate.
• Use rolled oats for the best texture; instant oats can become too soft.
• If no muffin pan is available, shape the mixture into balls and chill on parchment paper.

Storage

Store any leftover oatmeal cups in an airtight container in the freezer for up to 2 weeks. To enjoy again, thaw at room temperature for a few minutes or eat directly from the freezer for a firm, refreshing snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without coconut oil?

Yes, but coconut oil helps melt the chocolate smoothly and adds a subtle flavor. You can substitute with butter or vegetable oil if needed.

Are these oatmeal cups gluten-free?

They can be if you use certified gluten-free oats. Regular oats may be processed in facilities that also handle wheat, so check packaging if gluten is a concern.

Decadent Dark Chocolate Oatmeal Cups Recipe

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4.9 from 289 reviews

These Decadent Dark Chocolate Oatmeal Cups combine the creamy richness of peanut butter and honey with wholesome oats, topped with a luscious dark chocolate layer and a sprinkle of flaky sea salt. Perfectly chilled, they are a guilt-free treat that’s both satisfying and easy to make, ideal as a snack or dessert.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 oat cups 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oat Cups:

• 3/4 cup peanut butter
• 3 cups traditional oats
• 1/3 cup honey

Chocolate Topping:

• 5 oz dark chocolate, chopped
• 1 tbsp coconut oil (extra virgin preferred)
• Flaky sea salt (such as Maldon) for garnish

Instructions

1. Prepare the Peanut Butter Mixture: In a small saucepan over medium-low heat, gently warm the peanut butter and honey together, stirring frequently until the mixture is warm but not hot. Alternatively, you can heat them in the microwave in short bursts, stirring in between to avoid overheating.
2. Combine with Oats: Add the oats to the warmed peanut butter and honey mixture. Stir thoroughly until all oats are well coated with the mixture and combined evenly.
3. Form the Oat Cups: Evenly portion the oat mixture into a 12-cup silicone or non-stick muffin pan, using about 1/3 cup per cup. Press the mixture firmly into the base of each cup with a spoon to shape the oat cups tightly.
4. Melt the Chocolate: Rinse the saucepan and place it back on the burner over medium-low heat. Add the chopped dark chocolate and coconut oil, stirring frequently until the chocolate is completely melted and smooth. Remove from heat immediately to prevent burning.
5. Top the Oat Cups with Chocolate: Spoon about 1 tablespoon of the melted chocolate on top of each oat cup. Spread it evenly to cover the surface completely.
6. Chill and Serve: Place the muffin pan in the freezer and chill the oat cups for at least 1 hour, or until firm. When ready to serve, remove the cups from the pan, sprinkle each with a pinch of flaky sea salt, and enjoy immediately. Store leftovers in the freezer.

Notes

• Use extra virgin coconut oil for added subtle coconut flavor.
• Melt chocolate gently to avoid burning—use low heat and stir often.
• Chilling time can be extended if a firmer texture is desired.
• Store oat cups in the freezer for up to 2 weeks.
• Substitute honey with maple syrup for a vegan option, but note sweetness may vary.

Keywords: dark chocolate, oatmeal cups, peanut butter, no bake dessert, healthy snack, honey, chocolate topping