Pumpkin Spice Oat Cups Recipe
These pumpkin spice oat cups are chewy, delicious, and full of fall flavor! Made with butterscotch, maple syrup, and pumpkin spice, every bite is an autumn dream.
Servings: 12
Ingredients
Oat Layer
- 2 cups quick-cooking oats
- ¼ cup maple syrup
- ½ cup drippy all-natural cashew butter
- 1 tablespoon pumpkin pie spice
- ⅓ cup chopped walnuts unsalted
Chocolate Layer
- 3/4 cup semi-sweet chocolate chips
- 3 teaspoons coconut oil
- ⅓ cup chopped butterscotch chips roughly chopped
Instructions
- Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
- First, make the oat layer. Add the quick-cooking oats, maple syrup, cashew butter, and walnuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Melt the chocolate chips and coconut oil together in a microwave safe bowl. Heat the mixture in 20 second intervals, stirring after each interval until silky and smooth.
- Scoop 2-3 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Top each cup with chopped butterscotch chips.
- Place the muffin pan in the freezer for 20-30 minutes to set.
Video
Notes
- We used chocolate chips, but you can use chopped chocolate pieces.
- If you don’t like dark chocolate, you can use milk chocolate instead.
- We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oats.
- Be sure you let the oat cups set and firm up long enough before storing them.
Nutrition
Calories: 223kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Fiber: 3g | Sugar: 13g