Oatmeal Chocolate Chip Cookie 'n' Milk Breakfast Cups
Recipe GLPR2057f1b5cf26dc
These delightful baked oat cups combine wholesome old-fashioned oats with rich chocolate chips, creating a treat that doubles as a breakfast or dessert. The cups are pressed into a muffin tin and baked until golden, then served warm or cooled in a bowl with your choice of whole milk or creamy coconut milk, creating a comforting "cookie and milk" experience. Topped with fresh berries, nuts, and extra chocolate chips for a personalized touch.
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Ingredients
2½ cups Old-fashioned rolled oats
2 tablespoons Ground flax meal
½ teaspoon Salt
⅓ cup Real maple syrup
2 tablespoons Tahini (sesame seed butter)
¼ cup Coconut oil, melted
1 Very ripe banana, mashed
2 teaspoons Vanilla extract
2 cups Semi-sweet or dark chocolate chips
Whole milk or full-fat coconut milk, for serving
Fresh berries (blueberries, raspberries, or strawberries), for topping
Toasted nuts (almonds, pecans, or walnuts), for topping
Sliced banana, for topping
Directions
In a large mixing bowl, combine the oats, ground flax meal, and salt, stirring until evenly distributed.
In a medium microwave-safe bowl, combine the maple syrup and tahini. Microwave on high for about 1 minute, until the mixture is warm and bubbling. Stir well to fully blend the tahini into the maple syrup.
Add the melted coconut oil, mashed banana, and vanilla extract to the warm maple syrup mixture. Stir until completely combined and smooth.
Pour the wet mixture into the bowl with the dry oats and mix thoroughly until all the oats are evenly moistened and no dry spots remain. Cover the bowl and place in the freezer for 10–15 minutes to firm up the dough. Meanwhile, preheat your oven to 350°F and grease a 12-cup muffin pan with oil or cooking spray.
Remove the dough from the freezer and gently fold in the chocolate chips until evenly distributed throughout.
Divide the dough evenly among the 12 muffin cups, using about 3 tablespoons per cup. Starting from the center of each cup, press the dough gently upward with your fingers to form bowl-shaped cups, extending the dough up the sides and bottom. If the dough sticks to your hands, lightly wet your fingers with water (or simply work with slightly damp hands).
Bake for 10–15 minutes, until the tops are lightly golden brown and the edges are set.
Remove the pan from the oven and let the cups cool in the pan for about 5 minutes. Run a thin butter knife around the edges of each cup to loosen, then carefully turn out onto a plate or serving surface. Allow to cool to your preferred temperature, or serve warm.
To serve, place a cooled or warm cookie cup in a bowl and pour whole milk or full-fat coconut milk around it until the bottom is submerged and the cup can absorb the creaminess.
Top with fresh berries, toasted nuts, and sliced banana, then serve immediately and enjoy while the cup is still slightly warm and the milk is creamy.
