These tasty chocolate tahini oat cups are great for preparing breakfast or a healthy snack in advance. You can easily make them using simple ingredients in just one bowl. Plus, they’re vegan, gluten-free, and sweetened naturally.
I enjoy eating oatmeal for breakfast every day, and I’m always looking for new ways to enjoy it. These baked oatmeal cups with chocolate and tahini are now one of my favorites. They’re moist, slightly crunchy on top with sesame seeds, and filled with gooey bites of dark chocolate. It’s like a mix between a warm muffin and a chewy chocolate chip cookie. Every time I take a bite, I have to remind myself that oats are the main ingredient!
Here’s what you need to make these Chocolate Tahini Oat Cups:
- Rolled Oats: Use regular rolled oats, not thick-cut or quick oats, to maintain the right texture and cooking time. If you need gluten-free, make sure your oats are certified gluten-free.
- Tahini: This is a key ingredient, providing healthy fats and keeping the oat cups moist. If you can’t find or don’t like tahini, you can substitute any other nut or seed butter.
- Mashed Banana: Since these oat cups are vegan, mashed banana serves as a binder and adds natural sweetness. Use ripe bananas with brown speckles for the best flavor.
- Maple Syrup: Add a couple of tablespoons for extra sweetness. Adjust the amount if you prefer a sweeter taste.
- Dairy-Free Milk: Any plant-based milk will work to keep the baked oatmeal moist. Soy milk or oat milk is recommended, but use what you have.
- Baking Soda: This helps the oat cups rise. Since there’s no flour in this recipe, they’ll be dense but moist and delicious.
- Dark Chocolate: Chopped dairy-free dark chocolate adds richness. You can use semi-sweet chocolate for a sweeter option.
- Sesame Seeds: These add texture and crunch. It’s a great addition for an extra layer of flavor.
Here’s how to make Chocolate Tahini Oatmeal Cups:
- Mix all the ingredients (except chocolate and sesame seeds) in a large bowl.
- Line a muffin tin with wrappers and fill each one to the top.
- Bake for 18-20 minutes until golden brown and cooked through.
- Let them cool for 15 minutes before removing from the tin.
Serve them fresh or store in an airtight container in the fridge for 4-5 days or in the freezer for up to one month.
Tips for making Tahini Baked Oatmeal Cups:
- Use cupcake wrappers for easy removal.
- Since they won’t rise much, fill the wrappers to the top.
- Sprinkle a little flaky sea salt on top before serving for an extra touch of flavor. It’s delightful!
|1/3 cup tahini
|Preheat the oven to 375º F and line a muffin tin with wrappers.
|*Add three tablespoons of maple syrup if you prefer a sweeter oat cup or used an unripe banana.
|1 ripe mashed banana
|In a large mixing bowl, beat together tahini, mashed banana, maple syrup, and apple cider vinegar. Stir in oats, salt, and baking soda, and mix until well combined. Fold in the chocolate chips.
|2-3 tbsp maple syrup*
|Scoop the mixture into the prepared muffin tins, filling each cup to the brim. Sprinkle with sesame seeds and bake for 18-20 minutes or until cooked through.
|2 tsp apple cider vinegar
|Let cool for 15 minutes before removing from the muffin tin. Serve warm or store in an airtight container in the fridge for up to 5 days.
|1 1/2 cups rolled oats
|1 cup dairy-free milk
|1/2 tsp baking soda
|3/4 tsp salt
|1/4 cup dark chocolate chips
|2 tbsp sesame seeds (optional)
|Flaky salt, for serving (optional)