Caramel Delite Oat Cups

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These caramel delight oat cups are the latest hit in our viral oat cup recipe collection! You’ll love our twist on the classic Girl Scout cookie flavor in oat cup form.

Can I Use Milk Chocolate?

Absolutely! If you prefer the taste of milk chocolate over semi-sweet, you can easily substitute it 1:1 in these oat cups.

Can I Use a Mini Muffin Tin Instead?

Yes, you can use a mini muffin tin instead of a standard one. You’ll get more oat cups, but each one will be a smaller, bite-sized treat. Yum!

Can I Use Rolled Oats?

We don’t recommend using rolled oats for these oat cups as they won’t hold together well.

Caramel Delite Oat Cups

Prep Time 35 minutes
Total Time 35 minutes
Course Dessert
Servings 12


**Oat Layer:**

  • – 1 1/2 cups quick-cooking oats
  • – 1/2 tablespoon maple syrup
  • – 1/3 cup cookie butter melted
  • – 1-2 tablespoons water as needed

**Chocolate Layer:**

  • – 3/4 cup semi-sweet chocolate chips
  • – 2 tablespoons coconut oil

**Coconut Layer:**

  • – 1/3 cup creamy cashew butter
  • – 1/3 cup cookie butter melted
  • – 1 cup unsweetened shredded coconut

**Top Layer:**

  • – Remaining chocolate from the chocolate layer


  • Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line a silicone pan).
  • **Make the chocolate layer:** Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat on high for 20-second increments, stirring between each, until melted.
  • Scoop 1 teaspoon of the melted chocolate into the bottom of each muffin cup. Spread it evenly across the bottom using the back of a spoon or your finger.
  • **Make the oat layer:** Mix the quick-cooking oats, maple syrup, and melted cookie butter in a bowl. If the mixture is dry, add 1-2 teaspoons of water. Scoop about 2 tablespoons of the oat mixture over the chocolate layer and press firmly. Freeze the muffin pan for 5 minutes.
  • **Make the coconut layer:** Combine the cashew butter, melted cookie butter, and shredded coconut in a bowl. Scoop 1 tablespoon of the coconut mixture onto the oat layer and spread evenly.
  • Transfer the remaining melted chocolate to a piping bag or plastic bag. Snip the tip and drizzle the chocolate over the coconut layer in a zigzag pattern.
  • Place the muffin pan in the freezer for at least 30 minutes to an hour to set.
  • Once set, remove the oat cups from the muffin pan and transfer them to a freezer bag. Store in the freezer.


– If you don’t like semi-sweet chocolate, you can use milk chocolate instead.
– We don’t recommend using rolled oats; they would be too tough.
– Make sure to let the oat cups set and firm up before storing them in the freezer.
– Let the cups thaw at room temperature for 20 minutes before serving, or store them in the fridge.

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