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Oatmeal Almond Butter Cups
5 from 12 votes

Oatmeal Almond Butter Cups

Oatmeal Almond Butter Cups layer a chewy blend of almond butter, maple syrup, vanilla, oats, and sea salt topped with a smooth chocolate layer made from melted chocolate chips and coconut oil. This no-bake treat combines nutty richness with a soft, oat-textured base and a glossy chocolate topping for a satisfying snack or dessert.

Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 9 Servings
Calories: 312 kcal
Course: Dessert
Cuisine: American

Ingredients

Almond Butter Layer:
  • 1 cup almond butter unsweetened
  • 3 Tbsp pure maple syrup
  • 1 tsp vanilla extract pure
  • 1 cup quick oats
  • ¼ tsp salt sea salt
Chocolate Layer:
  • ⅔ cup chocolate chips
  • 2 Tbsp coconut oil
  • sea salt optional, flaky

Instructions

    Cup of Yum
  1. Add the almond butter, pure maple syrup, vanilla extract and oats to a mixing bowl and mix well until everything is well combined and a thick dough forms. Note: if your almond butter has been chilling in the refrigerator, microwave it for 30-60 seconds or until it becomes easy to stir.
  2. Spray 9 holes in a muffin tin with cooking spray. This will ensure the almond butter cups are easier to remove from the muffin tray. Note: you can also make 12 almond butter cups if you’re okay with smaller treats. In addition, you can also use paper liners, which are easier to remove from the muffin tray once the homemade almond butter cups have set up.
  3. Divide the almond butter mixture into the 9 holes and use the back of a spoon to press it into an even layer.
  4. Transfer the chocolate chips and the coconut oil (or butter) to a microwave-safe small bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate is fully melted (about 60 seconds total).
  5. Use a tablespoon to spoon the chocolate mixture over each almond butter layer. If you’d like, sprinkle the top of the melted chocolate with flaky sea salt.
  6. Refrigerate the almond butter cups for 2 hours or freeze for 1 hour, or until the almond butter cups have set up completely.
  7. To release each cup from the muffin tray, run a butter knife between the cup and the edge of the muffin tray to release it and pop it out. If you used muffin liners, the cups are super easy to lift right out.

Notes

  • You may substitute 2 to 3 tablespoons of unsalted butter in place of coconut oil for the chocolate layer if preferred.

Nutrition Information

Serving 1cup Calories 312kcal (16%) Carbohydrates 21g (7%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 65mg (22%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 9 Servings

Amount Per Serving

Calories 312

% Daily Value*

Serving 1cup
Calories 312kcal 16%
Carbohydrates 21g 7%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 65mg 22%
Fiber 4g 16%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.