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Oatmeal Almond Butter Cups Recipe

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3.9 from 7 reviews

These no-bake Oatmeal Almond Butter Cups are a quick and healthy dessert option, combining the rich flavor of almond butter with a smooth chocolate topping. Perfect for a nutritious treat with only six simple ingredients and ready in just over an hour with freezing.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Almond Butter Layer

  • 1 cup unsweetened almond butter
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup quick oats
  • ¼ tsp sea salt

Chocolate Layer

  • ⅔ cup chocolate chips
  • 2 Tbsp coconut oil (or 2 to 3 Tbsp unsalted butter)
  • Flaky sea salt (optional)

Instructions

  1. Prepare Almond Butter Mixture: Add the almond butter, pure maple syrup, vanilla extract, and oats to a mixing bowl and mix well until a thick dough forms. If the almond butter is chilled, microwave for 30-60 seconds to soften before mixing.
  2. Prepare Muffin Tin: Spray 9 holes of a muffin tin with cooking spray or line them with muffin liners for easier removal. You can also use 12 holes for smaller cups.
  3. Form Almond Butter Layer: Divide the almond butter mixture evenly into the 9 muffin holes and press with the back of a spoon to form an even layer.
  4. Melt Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted, about 60 seconds total.
  5. Add Chocolate Topping: Spoon the melted chocolate over each almond butter layer. Optionally, sprinkle flaky sea salt over the chocolate.
  6. Set the Cups: Refrigerate the almond butter cups for 2 hours or freeze for 1 hour until completely set.
  7. Remove and Serve: Run a butter knife around each cup’s edge to loosen and pop them out of the muffin tin, or simply lift liners if used. Enjoy your healthy no-bake treat!

Notes

  • You can substitute coconut oil with 2 to 3 tablespoons of unsalted butter if desired.
  • Using muffin liners makes it easier to remove the cups from the muffin tin.
  • Freezing the cups shortens the setting time to 1 hour compared to 2 hours in the refrigerator.

Find it online: https://cheftinaskitchen.com/oatmeal-almond-butter-cups-recipe/