Fluffy Greek Yogurt Chocolate Oatmeal Cups (Healthy, High-Protein, Kid-Friendly)
Molly
These fluffy Greek yogurt chocolate oatmeal cups are the perfect grab-and-go breakfast or snack. Made with ripe banana, rolled oats, protein-rich Greek yogurt, and cocoa powder, they’re naturally sweetened, gluten-free, and kid-approved. Whether you’re meal prepping for the week or packing school lunches, these high-protein oatmeal cups deliver healthy indulgence in every bite—with no refined sugar and no fuss. Ready in under 30 minutes and freezer-friendly too!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Meal Prep, Snack
Cuisine American
Servings 12 cups
Calories 165 kcal
- 2 cups rolled oats certified gluten-free if needed
- 1 cup plain Greek yogurt
- 1 ripe banana mashed
- 2 eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp cinnamon
- Optional: ¼ cup mini chocolate chips or chopped nuts
Step 1: Preheat and PrepPreheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with coconut oil. Step 2: Mix the Wet IngredientsIn a large bowl, whisk together the mashed banana, Greek yogurt, eggs, maple syrup, and vanilla extract. Step 3: Combine the Dry IngredientsIn a separate bowl, mix the oats, cocoa powder, baking powder, and cinnamon. Step 4: Bring It TogetherPour the dry mixture into the wet and stir until just combined. Fold in chocolate chips or chopped nuts if using. Step 5: Fill and BakeDivide the mixture evenly between 12 muffin cups. Bake for 18–22 minutes or until a toothpick comes out clean. Step 6: Cool and StoreLet them cool in the pan for 5 minutes, then transfer to a wire rack. Store in the fridge for up to 5 days or freeze up to 3 months.
Secret Tips for Fluffy Greek Yogurt Chocolate Oatmeal Cups
1. Use thick, full-fat Greek yogurt for best texture: It adds moisture, richness, and boosts the protein content. Thin or non-fat versions may make your chocolate oatmeal cups less fluffy and a bit dry.
2. Mash ripe bananas or use unsweetened applesauce: These natural sweeteners not only reduce the need for added sugar but also keep the cups moist and tender. They’re perfect for a healthy, kid-friendly base that pairs well with chocolate.
3. Let the batter sit before baking: After mixing, let your batter rest for 10 minutes. This gives the oats time to absorb liquid and results in softer, fluffier oatmeal cups that hold together better.
4. Don’t overmix the batter: Stir until just combined. Overmixing can lead to dense oatmeal cups instead of the light, fluffy texture you’re going for.
5. Use mini chocolate chips for better distribution: Mini chips melt beautifully into each bite without overpowering the healthy balance. It gives these high-protein oatmeal cups a chocolatey punch while keeping them wholesome.
6. Add mix-ins with care: Chopped nuts, chia seeds, or shredded zucchini can add nutrition and texture, but keep amounts small so they don’t weigh down the batter or affect the fluffiness.
7. Bake until just set: Pull them out when the tops spring back lightly to the touch. Overbaking will dry them out, which takes away from their fluffy charm and soft bite kids (and adults) love.Keyword easy banana chocolate baked oatmeal, gluten free greek yogurt oatmeal cups, greek yogurt chocolate oatmeal cups, healthy oatmeal breakfast muffins, high protein greek yogurt muffins, kid friendly meal prep snacks, low sugar chocolate oat muffins
