File this under “best snacks to take on the go”! These chocolate oats cups are perfectly chewy and toffee-life, and make for an amazing pick me up treat. Enjoy as a sweet breakfast, snack, or dessert!
chocolate oat cups ingredients:
• oats: make sure the oats you use say “old-fashioned” or “rolled” (some packages may say “old-fashioned rolled”). They’re the best oats for cooking / baking with!
• honey: try to use a good quality honey because it really does make a difference. This recipe doesn’t feature a ton of ingredients, so choosing better quality is best!
• brown sugar: light or dark both work. Brown sugar makes for an extra chewy treat, and also adds a hint of molasses flavor!
• butter: helps set the cups and adds flavor
• salt: balances out the sweetness!
• chocolate: you’ll need some semi-sweet Baker’s or couverture chocolate to melt and use in the oat mixture itself, and (optional) add a sprinkle of mini chocolate chips to the top of each cup for some added oomph!
how to make chocolate oat cups:
1. Toast oats. The color of the oats won’t change significantly, but a light toasting adds amazing texture and flavor! Transfer baked oats to a bowl to prevent overcooking, and set aside.
2. Prep chocolate. Chop chocolate and place in a large bowl. Set aside.
3. Cook honey mixture. Heat until the butter is melted, then boil for about 1 minute.
4. Pour honey mix over chocolate to melt. Let sit for 5 minutes to soften the chocolate, then whisk until smooth. The chocolate should easily melt from the heat of the honey mixture. If it doesn’t, pop the bowl in your microwave (on 10 second intervals) or warm over a pot of simmering water (bain-marie) until melted and smooth.
5. Combine oats and wet ingredients. Mix together until the oats are well coated in the chocolate / honey mixture.
6. Portion into muffin tin. Divide oat mixture into muffin cups. Gently press to pack in. Take care not to over pack the oat mixture or it can make for a tough oat cup.
(Optional) sprinkle each cup with some mini chocolate chips while they’re still warm (so that they melt slightly and stick to the cups).
7. Cool to set. Chill the oat cups in the fridge for about 1 hour, or until firmed up. These cups are best served at room temperature for a chewy texture!
chocolate oat cup storage:
The texture of these oat cups does change depending on how you choose to store them.
If you like your treat to be on the soft and chewy side of things, keep them stored in an airtight container at room temperature. If you like firmer bars, keep them stored in the fridge (again, in an airtight container).
Avoid directly stacking because they can and will stick! It’s totally fine to stack them if they’re still in their muffin cups (but beware muffin cups that have designs on the outside – they’re usually not non-stick. The best muffin cups for stacking are parchment paper cups).
Otherwise, you can separate stacked oat cups with a piece of parchment paper.
These oat cups will keep for about 1 week at room temperature or 1 to 2 weeks in the fridge. Assuming all of your ingredients had far off expiration dates, these oat cups won’t go bad after that timeframe, but they do start to taste stale if you try to keep them any longer.
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Chocolate Oat Cups Recipe
- 3 cups old-fashioned rolled oats
- 4 ounces semi-sweet Baker's or couverture chocolate, finely chopped
- 1/3 cup natural honey
- 1/4 cup packed brown sugar, light or dark
- 5 tablespoons unsalted butter, cut into 5 slices
- 1/2 teaspoon salt
- mini chocolate chips (optional – for topping)
- Preheat your oven to 350°F.
- Pour your oats onto a medium sized baking sheet, and spread into an even layer. Bake in the center of your preheated 350°F oven for 10 minutes to toast. About half way through, use a spoon to toss the oats around so they toast evenly. Transfer the baked oats to a heat safe bowl and set aside.
- Line a 12 count muffin tin with paper liners, and set aside.
- Chop chocolate and transfer into a large mixing bowl. Set aside to prep the wet ingredients.
- Combine honey, brown sugar, butter, and salt in a medium sized saucepot. Place onto a stove burner set to medium-high heat, and heat, stirring constantly, until the mixture boils. Boil for about 1 minute, then set aside for 5 minutes to cool slightly.
- Pour the warm honey mixture over the chopped chocolate. Press the chocolate down to make sure it's well covered with the honey mixture (it's fine if a few pieces of chocolate are peeking above). Let sit for 5 minutes to soften the chocolate, then whisk together until smooth. If the chocolate isn't fully melted, warm in your microwave (in 10 second bursts) or over a bain-marie until melted and smooth.
- Add the oats to the wet ingredients, and mix together until combined. Portion the oat mixture into your muffin tin and gently press to pack in. Take care not to press the mixture in too much or the oat cups can end up tough. If using, sprinkle some mini chocolate chips over each cup.
- Chill the oat cups in the fridge for 1 hour, or until firmed up before serving. These oat cups are best enjoyed at room temperature for a chewier texture!