Baked Cherry Chocolate Oat Cups (Print version)
These small baked oatmeal cups combine rolled oats with cherries and pockets of melted dark chocolate.
# Ingredients:
Ingredients
01 -
180 g rolled oats
02 -
250 ml milk
03 -
2 large eggs
04 -
60 g honey
05 -
40 g melted butter
06 -
1 tsp vanilla extract
07 -
1 tsp baking powder
08 -
150 g pitted cherries, halved
09 -
60 g dark chocolate chips
10 -
¼ tsp salt
# Instructions:
01 -
Heat the oven to 180°C / 350°F. Line six large muffin wells with parchment muffin liners, or use six individual 150 ml ovenproof ramekins. Set the ramekins on a baking tray.
02 -
Whisk milk, eggs, honey, cooled melted butter and vanilla in a large bowl. Stir in oats, baking powder and salt. Leave for five minutes so the oats begin to absorb the liquid.
03 -
Fold in the halved, pitted cherries and chocolate chips. Divide the mixture and any remaining liquid evenly between the six lined wells or ramekins.
04 -
Bake for 22–27 minutes until the tops are lightly golden and the centers are set, with no loose egg mixture. A skewer should show moist oats and possibly melted chocolate, but no liquid batter.
05 -
Leave to cool for 10 minutes. Eat from the ramekins with a spoon, or carefully lift the lined oat cups from the muffin pan. They are soft baked oatmeal rather than fluffy muffins.
06 -
Refrigerate covered leftovers within two hours and eat within three days. Reheat individual portions until steaming hot, or eat chilled.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.