Chocolate Breakfast Cups

These Chocolate Breakfast Cups are perfect for an on-the-go breakfast or elevenses snack and they combine perfect breakfast ingredients including oats for the cups and a good-for-you healthier creamy chocolate filling to add a little decadence to breakfast time!

Chocolate Breakfast Cups

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When I was looking back through some of my older blog post, I noticed I had only made and shared Breakfast Cups once before which is shocking and so I had to re-make them and make them better of course. So, this time we still have a chocolate-type cup because I love chocolate but this time we have even more chocolate with a creamy chocolate filling too! These Chocolate Breakfast Cups are filled with a smooth and creamy avocado-chocolate combination which is like a healthier bit of decadence at breakfast time.


I love making little grab-and-go nibbles that I can take with me to work for breakfast or an elevenses snack, and these Breakfast Cups are perfect and can be customised depending on what I’d like to fill them with…the ideas going around in my head right now are endless!

So, okay these are slightly more substantial than a little nibble but that is what I was going for here. Something more substantial than an energy ball but not quite as substantial as a crumble bar.

I know many people cannot stomach breakfast in the morning at all and have an earlier lunch around mid-day instead or many just cannot eat before they head out the door for work due to busy mornings and not enough time. But for many years, we have been encouraged that breakfast is the most important meal of the day as we are ‘breaking the fast’ of the previous night. There has also been research to indicate that having breakfast may lower risks of metabolic disorders and cardiovascular diseases and also an influence on managing body weight but this isn’t a confirmed study.

Chocolate Breakfast Cups

Personally, I am largely in favour of eating breakfast. I religiously eat breakfast and I tend to eat my meals at the same time every day and breakfast I try to eat within 2 hours of waking up as I read this in a study once.


The most important thing with breakfast is that it helps to be prepared and not get to the stage where you’re not sure what to eat and you haven’t got enough time in the morning, and therefore, you make bad food choices and maybe pick something up on the way to work or head to the café on the corner for a breakfast roll. So, my recipes like these Chocolate Breakfast Cups are absolutely perfect because you can make them in advance and store them in the fridge to grab whenever you’re ready.

If you would like to try some of my other grab-and-go breakfast recipes, then try some of these:

Peanut Butter Chocolate Breakfast Cups

Healthier Almond Butter Flapjacks

Nutty-Choc Protein Breakfast Bars

Crunchy Beetroot Protein Bars

Apple Almond Oat Cupcakes

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Chocolate Breakfast Cups
 
Prep time
Cook time
Total time
 
Recipe type: Snack, Breakfast, 30-Minutes or Less
Serves: Makes 7
Ingredients
  • 1½ cup oats
  • ½ cup oat flour
  • 1 tbsp cacoa powder
  • 1 flax egg
  • 1 ripe banana
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • non-dairy milk (if needed)
Filling
  • 1.5 avocado (or 1 large avocado)
  • 3 tbsp cacoa powder
  • 2 tbsp maple syrup
  • ½ ripe banana
  • 1 tsp vanilla extract
  • non-dairy milk (approx. 3 tbsp)
Instructions
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line or lightly grease cupcake liners and set aside.
  2. In a mixing bowl, combine the wet ingredients; banana mashed, maple syrup, flax egg and vanilla.
  3. To the mixing bowl, add the oats, oat flour and cacoa powder and stir to combine. If the mixture
  4. is a little dry, add a tbsp of milk at a time.
  5. Place the mixture in the cupcake liners, place it around the edges but keeping the centre free to
  6. allow the mixture to be placed in there.
  7. Pop them in the oven for 15-20 mintues until firm. Remove and allow to cool before filling.
  8. Meanwhile,place the avocado, cacoa, maple syrup, banana and vanilla in a blender and blend until smooth, you will need to stop and scrape down the sides to make sure everything gets combined. You may also need to add milk as necessary a tbsp. at a time to ensure it becomes a smooth mixture.
  9. Once it is smooth, take a heaping spoonful and place in the centre of each cup.
  10. Serve as they are, or serve with a dollop of non-dairy yogurt or coconut cream.

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