Caramel DeLite Oat Cups

10< 10 IngredientsvVegetarian

By Emily Richter

Published 5/30/2024 • Updated 6/16/2024

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These caramel delite oat cups are the newest addition to our viral oat cup recipe collection! You’ll absolutely love our take on the classic Girl Scout cookie flavor in oat cup form.

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We finally took the time to turn these viral Caramel DeLite Oat Cups into a blog post so that it can live on FOREVER! If you haven’t tried our monster cookie oat cups or our peanut butter oat cups, you might as well make a batch of those too when you’re whipping up these cups 😀

That brings us to our newest oat cup, and the flavors are reminiscent of our favorite Girl Scout cookie — the Caramel DeLite! You’re going to absolutely love it.

Ingredients for Caramel Delite Oat Cups

These no bake dessert cups come together in 4 layers, which means you get a delicious zing of caramel delite cookie flavor in every single bite:

Chocolate Layer

• Melted semi-sweet chocolate chips 
• Coconut oil 

Oat Layer

• Quick-cooking oats 
• Maple syrup
• Cookie butter 

Coconut Layer 

• Creamy cashew butter 
• Cookie butter 
• Unsweetened shredded coconut

Top Layer

• Drizzle of melted chocolate

Reusable

Silicone Muffin Mold

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Can I use milk chocolate?

Absolutely! Prefer the taste of milk chocolate to semi-sweet? Go ahead and substitute it 1:1 for milk chocolate in these oat cups.

Can I use a mini-size muffin tin instead?

Feel free to use a mini-sized muffin tin instead of a standard sized one. You’ll make more total oat cups, but each one will obviously be a smaller, bite-sized treat. Yum!

Can I use rolled oats?

We do not recommend using rolled oats in these oat cups as they won’t hold together.

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How to Store Oat Cups

Make sure to store these caramel delite oat cups in the freezer. If they sit on the counter at room temperature, they won’t hold together as well.

Let cups thaw at room temperature for 20 minutes before serving so they’re not too hard to bite into.

Caramel Delite Oat Cups

This delicious no bake dessert is made with 4 layers creating the most delicious caramel delite oat cups that are even better than the Girl Scout cookie.

By: Emily Richter

Prep: 35 minutes mins

Total: 35 minutes mins

Servings: 12

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Ingredients 

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Oat Layer

• ▢ 1.5 cups quick-cooking oats
• ▢ ½ tablespoon maple syrup
• ▢ ⅓ cup cookie butter, melted
• ▢ 1-2 tablespoons water, as needed

Chocolate Layer

• ▢ ¾ cup semi-sweet chocolate chips
• ▢ 2 tablespoons coconut oil

Coconut Layer

• ▢ ⅓ cup creamy cashew butter, drippy
• ▢ ⅓ cup cookie butter, melted
• ▢ 1 cup unsweetened shredded coconut

Top Layer

• ▢ Remaining chocolate from the chocolate layer

Instructions 

• Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
• First, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
  
• Scoop 1 teaspoon of the melted chocolate and add to the bottom of each muffin cup. Use the end of a spoon or your finger to spread the chocolate across the bottom.
• Next, make the oat layer. Add the quick-cooking oats, maple syrup, and cookie butter to a bowl and stir the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer and firmly press the oats into the chocolate. Press the muffin pan in the freezer for 5 minutes.
  
• Make the coconut layer. Add the cashew butter, cookie butter, and coconut to a bowl and mix to combine. Scoop 1 tablespoon of the coconut mixture onto the oat layer and evenly spread the coconut layer.
  
• Transfer the remaining melted chocolate to a pippin bag or plastic bag. Snip the tip of the bag and carefully drizzle the melted chocolate over the coconut layer in a zigzag design similar to a caramel delight.
• Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
  
• When the oat cups have been set, remove them from the muffin and transfer them into a freezer bag and store the oat cups in the freezer.
  

Tips & Notes

• If you don’t like semi-sweet chocolate you can use milk chocolate instead.
• We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oat cups.
• Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
• Let cups thaw at room temperature for 20 minutes before serving or store in the fridge.

Watch It

[adthrive-in-post-video-player video-id=”cQ7CEydC” upload-date=”2024-05-29T20:05:59.000Z” name=”Caramel Delite Oat Cups” description=”These caramel delite oat cups are the newest addition to our viral oat cup recipe collection! You’ll absolutely love our take on the classic Girl Scout cookie.” player-type=”default” override-embed=”default”]

Nutrition

Calories: 278 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 21 g, Fiber: 3 g, Sugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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