Greek Yogurt Chocolate Oatmeal Cups – High-Protein Meal Prep Breakfast You’ll Love
Samantha
These Greek Yogurt Chocolate Oatmeal Cups are everything you want in a smart, satisfying breakfast—rich cocoa flavor, naturally sweetened, and packed with protein thanks to creamy Greek yogurt. Perfect for meal prep, kid-friendly, and easy to customize with your favorite healthy mix-ins. Enjoy them warm or cold for a quick on-the-go bite!
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Breakfast, Meal Prep, Snack
Cuisine American-Inspired, Health-Focused
Servings 6 oatmeal cups
Calories 180 kcal
- 1 ½ cups rolled oats
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup almond milk
- 2 tablespoons melted coconut oil
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ½ cup plain Greek yogurt
- ¼ cup mini dark chocolate chips
Preheat oven to 350°F. Lightly grease a 6-cup muffin tin.
In a large bowl, whisk together oats, cocoa powder, baking powder, and salt.
In another bowl, mix egg, almond milk, coconut oil, maple syrup, and vanilla.
Combine wet and dry ingredients and stir until well mixed.
Spoon a tablespoon of mixture into each muffin cup. Add a dollop of Greek yogurt.
Top each with remaining oat mixture. Sprinkle chocolate chips.
Bake for 20–22 minutes. Let cool before removing from tin.
Secret Tips for the Best Greek Yogurt Chocolate Oatmeal Cups
1. Use thick Greek yogurt for better texture: A full-fat or 2% Greek yogurt helps give these high-protein oatmeal cups a rich, creamy interior without making them soggy. It also boosts the protein content and keeps you feeling full longer—perfect for a post-workout breakfast or high-protein meal prep.
2. Let the oats soak slightly before baking: After mixing the batter, let it rest for about 10 minutes. This allows the rolled oats to absorb some moisture from the Greek yogurt and mashed banana, creating a tender bite instead of a dry, crumbly texture.
3. Don’t skip the chocolate chips or cocoa powder: These two ingredients are what give your chocolate protein oatmeal cups their indulgent flavor. Use mini dark chocolate chips for better melt distribution, and go with unsweetened cocoa for a healthier, low-sugar breakfast option.
4. Bake in silicone muffin liners for easy release: Since these cups don’t contain flour or much oil, they can stick to paper liners. Silicone molds help retain their shape while popping out easily—ideal for weekly meal prep breakfasts.
5. Sweeten naturally: If your bananas are ripe enough, you may not need added sweetener. But if you prefer extra sweetness, stick to natural options like maple syrup or honey, which work well in clean-eating high-protein recipes.
6. Store smart for grab-and-go mornings: These Greek yogurt oatmeal muffins keep well in the fridge for up to 5 days or in the freezer for 2 months. Reheat in the microwave for 30 seconds for a warm, chocolatey breakfast with protein-packed fuel.
7. Customize with superfoods: Stir in chia seeds, hemp hearts, or flaxseed for extra nutrients and fiber. These healthy additions complement the high-protein base and make these breakfast cups even more satisfying.Keyword baked chocolate oatmeal muffins, dairy free oatmeal cup recipe, gluten free oatmeal greek yogurt, greek yogurt chocolate oatmeal cups, healthy chocolate oatmeal breakfast, high protein chocolate snacks, make ahead breakfast with greek yogurt, meal prep oatmeal cups, protein packed baked oatmeal
