Oatmeal Cups With Fudge Topping
These chewy oatmeal cups are topped with an irresistible fudge topping for a healthy breakfast you’ll actually look forward to eating!
If your breakfasts usually amount to a granola bar eaten while waiting in the drop-off line at your kids’ school, we get it. Stacks of fluffy pancakes aren’t an option every day of the week, but we think you can do better than those sad, sugar-laden store-bought bars. Maybe some healthy homemade oatmeal cups?
Think of these oatmeal cups as chewy granola bars in the form of a cupcake, similar to our oatmeal cups with fruit and yogurt. They’re not quite baked oatmeal cups, not really granola bars either, but they are a delicious, nutritious breakfast that can be prepared ahead of time for the whole week, with minimal effort. And that’s a win in our book!
And what about that fudge topping? It takes these little cups to the next level, and it’s made with a combination of almond butter, coconut oil, and chocolate chips, which gives it a smooth, silky, and, yes, fudgy texture. So dang good.
About this oatmeal cup recipe
Not only are these oatmeal cups delicious and convenient, they’re also a healthy way to start your day. Oats are a great source of dietary fiber, which helps to support healthy digestion and keep you feeling full for longer. Sunflower seeds add a little bit of crunch to the equation and, along with the hemp seeds, add some vegan protein too.
What you need
- For the oatmeal cups: Rolled oats, sunflower seeds, hemp seeds, maple syrup, almond butter, coconut oil, sea salt, flaky salt
- For the chocolate fudge topping: Chocolate chips, almond butter, coconut oil
How to make them
Make the oat mixture. Place the oats, seeds, maple syrup, coconut oil, almond butter, and sea salt in a bowl and stir to combine, making sure the oats are all well-coated.
Form the cups. Divide the oat mixture into 8 cups of a muffin pan, then freeze them for 30 minutes.
Make the fudge topping. Combine the chocolate chips, coconut oil, and almond butter in a small saucepan set over low heat. Cook until the chocolate has melted and the mixture is smooth when you stir it.
Top the oatmeal cups. Pour the fudge mixture over the granola cups, top with flaky sea salt, and return them to the freezer for at least 1 hour.
Oats are the whole-grain form of oatmeal, while rolled oats have been steamed and flattened into flakes. Rolled oats cook faster than whole oats, making them ideal for quick recipes like these oatmeal cups. They also absorb more liquid during cooking, giving them a creamier texture.
If you don’t have almond butter, other nut butters such as cashew or peanut butter can be used in its place. Nut-free alternatives like sunflower seed butter or even tahini are also great options for this recipe. Of course, if you use a different nut or seed butter here, the flavor of the recipe will be slightly different.
How to make these oatmeal cups your own
There are so many ways to customize these oatmeal cups! Here’s some inspiration to get you started.
- Add some dried fruit. Chopped dried apricots, dried cranberries, or raisins would all be delicious additions to these oatmeal cups.
- Use nuts instead of seeds. If you want more of a crunchy texture in your oatmeal cups, swap the seeds for chopped pecans or almonds.
- Give the fudge topping an upgrade. After adding the fudge topping, you can press some dried fruit, coconut flakes, or nuts into the chocolate, or even some candied ginger or orange zest for something a little bit different.
- Make them as bars. Instead of cups, you can line an 8×8-inch pan with parchment paper, press the oat mixture into it, freeze, and then top with the fudge and flaky salt. Cut into bars before serving.
Store oatmeal cups in an airtight container in the refrigerator for up to a week. For longer storage, place them in a freezer bag or airtight container and freeze for up to 3 months. Let frozen oatmeal cups thaw in the refrigerator overnight before serving.
More healthy oat recipes
Get the Recipe: Oatmeal Cups with Fudge Topping
- 1 ¼ cup gluten-free rolled oats
- ½ cup sunflower seeds
- ¼ cup hemp seeds
- ¼ cup maple syrup
- 2 tablespoons almond butter
- 1 tablespoon melted coconut oil
- pinch sea salt
- flaky salt (for topping)
Chocolate Fudge Topping:
- 1 cup chocolate chips (vegan if desired)
- 1 tablespoon almond butter
- 1 tablespoon coconut oil
- Place the ingredients for the cups, minus the flaky sea salt, in a medium bowl and mix to combine. Divide the mixture between 8 muffin cups.
- Transfer to the freezer and freeze for 30 minutes.
- Place the chocolate chips and the almond butter in a small pot over low heat. Cook just until melted and combined.
- Pour the mixture over the granola cups, sprinkle with flaky sea salt, and return to the freezer for at least one hour before placing in a lidded container. Store refrigerated for up to one week.