Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Yemi writes for the Stray Ferret about her love of the area’s food and shares cooking tips. 

There is something beautiful about mornings, especially when there’s lots of daylight and sunshine, but on the other hand, there’s something about cold, dark mornings that makes getting out of bed feel like a battle.

On those mornings, healthy breakfast muffins can become your saving grace, especially if you're a commuter, parent who needs to get your children out the door, a homeworker who would prefer to get an extra hour of sleep, or even if you’re retired and can afford to have a lie-in.

Not having to worry about breakfast may make life just that little bit easier. They’re something adults and kids can grab on their way out the door, and they’re indulgent enough to feel like a treat while secretly being full of nourishing ingredients. There’s comfort in knowing that breakfast is already sorted, even before one gets out of bed.

This recipe is so versatile that it will soon become one of your winter staples and it can evolve as the seasons change with lighter ingredients being added in summer.

It fills the kitchen with the smell of chocolate and baked oats, and somehow that alone makes the morning feel warmer. My version is simple, quick, and doesn’t require any fancy techniques.

I start with two cups of oats, which form the base. Oats are one of my favourite pantry ingredients because they’re rich in fibre, slow to digest, and keep you feeling full for hours. Then I add one teaspoon of baking powder, a quarter of a cup of cocoa powder, three tablespoons of golden sugar, and one tablespoon of treacle. The treacle adds a lovely depth of flavour and a touch of iron and calcium, which makes it a bit more than just a sweetener.

To bind everything, I add one cup of milk and two eggs. Then come the fun bits: dark chocolate chips for that rich, slightly bitter note, and caramel chocolate chips for balance and a hint of indulgence. 

I also mix in 125 grams of blueberries (it was meant to be 150 grams, but I confess that 25 grams mysteriously disappeared during the mixing process). The berries add natural sweetness and are packed with antioxidants and vitamin C, which feels like a bonus during cold season.

The best part is how easy it all is. Everything goes into one bowl; mix with a spatula until it’s well combined. The batter should be thick and spoonable rather than runny. Pour it into a lined muffin pan and bake at 180°C.

If you’re using processed oats, the muffins usually take around 17 to 20 minutes to bake. With rolled or milled oats, I lower the oven temperature slightly and bake them for about 30 minutes so the oats soften gently. The best way to know they’re done is to insert a toothpick into the centre and when it comes out clean, they’re ready. Once baked, leave them to cool in the pan before serving.

One of the things I love most about this recipe is its convenience. You can make the muffins the night before and simply warm them in the microwave in the morning, or you can measure out all your ingredients the night before so that all you have to do is mix and bake while you get ready. It’s a small step that makes the morning rush so much smoother.

Despite being healthy, these muffins feel wonderfully indulgent. The cocoa gives them that deep chocolatey flavour, the treacle adds warmth, and the pockets of melted chocolate make them feel like a treat. Children will love them because they taste like dessert, but I love them because I know what’s in them and it feels like having a chocolate granola without having to get a bowl out.

They’re also very adaptable. You can swap blueberries for raspberries, blackberries, or chopped apple. If you want to sneak in some extra nutrition, try folding in a handful of grated carrot, courgette, or beetroot. The moisture from the vegetables keeps the muffins soft, and no one will ever guess they’re there.

Every ingredient in this recipe brings something valuable to the table. The oats give slow-release energy, the eggs provide protein, the milk adds calcium, and the blueberries boost vitamins and antioxidants. Even the cocoa has its perks because it’s rich in magnesium and antioxidants, which is always a good excuse to have more dark chocolate for breakfast.

There’s something really satisfying about pulling a tray of these muffins out of the oven while the world outside is still waking up. The smell wafting through the house makes the dark mornings feel more bearable.

Whether you eat them warm with a cup of hot drink or grab one as you head out the door, these muffins can make the upcoming winter mornings a little easier and a lot more delicious.

Chocolate Oat Breakfast Muffins

Prep time: 5-10 minutes

Cook time: 20-30 minutes

Serves: 10-12 muffins

Ingredients

• 2 cups oats (rolled or processed)
• 1 tsp baking powder
• ¼ cup cocoa powder
• 3 tbsp golden caster sugar
• 1 tbsp treacle
• 1 cup milk (any type)
• 2 eggs
• 50 g dark chocolate chips
• 50 g caramel chocolate chips
• 125 g blueberries (or 150g, if you can resist snacking)
• pinch of flaky sea salt

Method

• Preheat the oven to 180°C and line a muffin tray with paper cases
• In a large bowl, combine all ingredients: oats, baking powder, cocoa, sugar, treacle, milk, eggs, chocolate chips, and blueberries. Mix with a spatula until everything is well incorporated.
• Spoon the batter evenly into the muffin cases.
• Bake for 17 - 20 minutes if using processed oats, or 25 - 30 minutes for rolled oats.
• Test for doneness with a toothpick; if it comes out clean, the muffins are ready.
• Leave to cool in the pan, then serve warm or at room temperature.

Storage tip:

Make a batch the night before and store in an airtight container. In the morning, warm gently in the microwave for a quick, cozy breakfast.

Optional additions:

• Swap the sugar and treacle for honey.
• Swap blueberries for raspberries or diced apples.
• Add grated carrot, courgette, or beetroot for extra moisture and nutrients.
• Sprinkle a few oats, flaky salt, Demerara sugar or chocolate chips on top before baking for a café-style finish.