Almond Butter Oat Cups
You are simply gonna love these! This quick and easy snack is so easy to prepare, even easier to eat, and they keep for weeks! All you have to do is blend a few ingredients,scoop into muffin cups, then top with a melted chocolate almond butter mixture. Chill and enjoy!Layers of chewy oats, creamy almond butter, and rich dark chocolate come together to create this absolutely mouthwatering treat. These no bake oat cups are an easy snack or dessert and are sure to be a hit!Could end up being the most delicious no bake dessert you have ever tasted! We love no bake desserts because they are quick and easy to make and don’t require an oven.These oat cups start with a chewy oat layer that’s made by combining oats, almonds, and spices in a food processor until it’s reduced to small grains. Next, add in some honey and coconut oil to bring the dough together. What you get is an oat crust that’s lightly sweet, chewy, and doesn’t need to be baked!Press the oat crust into muffin tins, and add a dollop of almond butter into each cup.Finally, drizzle some melted chocolate on top in a thin layer and refrigerate for about an hour. When it’s time to eat, you will be greeted with a lightly sweet and chewy oat cup that makes a tasty snack or dessert!I usually keep mine in either the freezer or fridge until I’m ready to eat them. But if you keep them in the freezer just remember to let them thaw out a little bit before eating them!These simple treats are super delicious and packed with goodness, made with protein-packed nut butter and great for both adults and kids!These oatmeal cups are the perfect make-ahead snack. Don’t know about you but I live for a make ahead snack that I can grab at the end of the day when I’m tired and simply do not have any energy to make something from scratchThese bad boys could totally be your new favorite breakfast even though they may be seen more for snack purposes. Oats are a breakfast right? So I see nothing wrong with having one or two of these beauties to fuel the day ahead when heading out the door in the morning. 😊
Servings 12
Ingredients
- 1 cup oats, instant or quick
- 1/2 cup almonds
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon
Almond Butter Layer
- 1/2 cup almond butter
Chocolate Almond Topping
- 1/2 cup chocolate chips
- 1/4 cup almond butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
Base Crust
- Place 12 cupcake liners inside of a cupcake pan. Set aside.Use a food processor to blend the oats and almonds together until broken down and crumbly. Be careful not to over process as its nice to have some texture variance and different sized ‘bits’ in your oat cup base.Add in the coconut oil and honey. Pulse until mixed. Press around 1-2 tablespoons of the oat base into each cupcake liner. Use a spoon or your fingers to make sure it’s spread evenly on the bottom of each cup.
Almond Butter Layer
- Drizzle 1-2 teaspoons of almond butter on top of the oat base in each cup in an even layer.
Chocolate Almond Topping
- Place chocolate chips, almond butter and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips, almond butter and the coconut oil together.Spoon about 1 tablespoon of this chocolate almond sauce over each cup. Spread it so it’s an even layer.Pop the cupcake pan in the fridge and chill for about 1 hour.Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months - if frozen, let thaw for 10-15 minutes before eating.