These delicious chocolate tahini oat cups are the perfect make ahead breakfast or healthy snack. Made in one bowl with simple ingredients, these baked oatmeal cups are completely vegan, gluten free and naturally sweetened.

As someone who eats oatmeal for breakfast every single morning, I’m always looking for new ways to enjoy my favorite grain. These chocolate tahini baked oatmeal cups are definitely one of my favorites. Super moist, a little crunchy on top from the sesame seeds and studded with gooey bites of dark chocolate. Kind of like the cross between a big 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!

Ingredients Needed to Make Chocolate Tahini Oat Cups

Rolled Oats: I don’t recommend using thick cut or quick oats for this recipe as it might change the cook time and texture. If avoiding gluten, check to make sure your brand of oats is certified gluten free.

Tahini: Kind of the main player here, tahini is loaded with healthy fats and helps keep the oat cups super moist. You can also substitute in any other nut or seed butter if you can’t find or don’t like tahini.

Mashed Banana: These baked oatmeal cups are vegan, so no eggs! Instead, I like to use a mashed banana which acts as a binder and adds a little bit of natural sweetness. Ripe bananas with brown speckles are best.

Maple Syrup: For a little extra sweetness, I like to use a couple tablespoons of real maple syrup. If you prefer your chocolate tahini oat cups a little sweeter or maybe the banana you used wasn’t too ripe, add an extra tablespoon.

Dairy Free Milk: Also helps with keeping the baked oatmeal moist. My go to is always soymilk or oat milk, but go ahead and use whatever plant based milk you have on hand.

Baking Soda: This helps the oat cups rise. Since there isn’t any flour in this recipe, the oatmeal cups won’t rise as much as a muffin or cupcake. They’ll be pretty dense, but that’s part of what makes them so moist and delicious!

Dark chocolate: I chopped up a bar of dairy free dark chocolate, mixed in half and saved the rest to sprinkle on top. For something a little sweeter, use semisweet chocolate.

Sesame Seeds: This was kind of a last minute thing. I actually took the pictures, then made the same recipe again the following week with the addition of the sesame seeds. Best decision ever. It adds so much texture and crunch, don’t get confused by the photos, I highly recommend it!

How to Make Chocolate Tahini Oatmeal Cups

Alright, so one thing that I love about this recipe is how quick and easy they are to whip up. All you need to do is stir all the ingredients (except the chocolate and sesame seeds) together in a large mixing bowl. Line a muffin tin with wrappers and scoop the batter into each one. Make sure to fill it all the way to the top. Bake the oat cups for about 18-20 minutes or until golden brown and cooked through. Let them cool for 15 minutes or so to firm up slightly before removing from the muffin tin.

Serve fresh or let cool completely and store in an air tight container in the fridge for 4-5 days or in the freezer for up to one month.

Tips for Making Tahini Baked Oatmeal Cups

• I’ve tried making these both with cupcake wrappers and without. I recommend using the wrappers because it makes the oat cups easy to remove. If you choose not to, make sure your muffin tin is well greased and let the oat cups cool completely (1 hour) before removing them.
• Keep in mind that these will not rise like a muffin or cupcake, so it’s ok to fill the wrapper up all the way. They’ll puff up slightly in the oven and then sink back down.
• To really bring these chocolate tahini oat cups to the next level, sprinkle a little flaky sea salt on top before serving, It’s wonderful, trust me.

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• Chickpea cookie dough bars
• Blackberry banana crumb muffins
• Blueberry cardamom pull apart bread

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