These pumpkin almond butter oat cups are like little bites of sweet fall heaven. They could not be any easier to make – or require fewer ingredients – yet they taste SO good! They “bake” in the freezer, so there’s no oven to worry about either. If you have a few minutes and these simple ingredients on hand, I highly recommend you give them a try! Everyone will love them and will ask for more. I hope you enjoy.
Pumpkin Almond Butter Oat Cups
Chewy oat cups, packed with almond butter and pumpkin, and finished with a rich chocolate drizzle
Servings 6
Ingredients
Oat Cups
- 1 cup rolled, old fashioned oats
- 1/3 cup almond butter all natural & creamy - should be just 2 ingredients: almonds and salt!
- 3 tbsp pumpkin purΓ©e
- 2 tbsp honey can probably sub maple syrup if you don't have honey on hand!
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ΒΌ tsp salt
- 1/3 cup mini ore regular dark chocolate chips optional - adds an extra chocolatey touch to each cup and a bit of a crunch!
Chocolate Drizzle
- 1/3 cup dark chocolate chips
- 1 tsp coconut oil If you don't have coconut oil, you can sub with another oil! The idea is just to add a touch of fat to help the chocolate melt and make it easy to drizzle!
Instructions
- Pull out your muffin tin and grease well with oil. I like to use coconut oil spray. You may use a jumbo muffin tin and this recipe will make 4 oat cups or a regular muffin tin and this recipe will make 6 oat cups.
- In a medium mixing bowl, combine all ingredients together. Start with the following ingredients - almond butter, pumpkin, honey, vanilla, cinnamon, and salt - to ensure the "wet batter" is thoroughly combined, and then add the rolled oats and chocolate chips last.
- Evenly distribute your batter among the muffin tin wells and push down to form your oat cups.
- Stick the tin in the freezer to set while you melt your chocolate. Add your chocolate chips and coconut oil to a glass measuring cup and melt in 25 second increments until totally melted/combined. Stir between melting sessions so the chocolate does not burn!
- Pull your tin from the freezer and drizzle the chocolate liberally on each oat cup with a fork. You can also add an extra sprinkle of cinnamon or pumpkin pie spice or flakey sea salt on top. Return the oat cups to the freezer to set for 2 hours.
- I personally like these oat cups straight from the freezer! Let them thaw for a few minutes (if you can!) and then dig in π You can also keep them in the fridge if you like, but I think the texture from the freezer is best. Continue to store leftover cups in the freezer in an airtight container for up to 2 weeks.
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