Looking for a scrumptious dessert that's easy to whip up and doesn't sacrifice flavor or healthiness? Say hello to these no bake chocolate almond oat cups! Packed with maple syrup, protein-rich almonds, the wholesome goodness of rolled oats, and topped with chocolate, these treats are not only irresistibly delicious, but they're also gluten-free, dairy-free, and vegan. Perfect for a quick and delicious snack or dessert.
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How about another sweet, chocolaty treat - but this time with a healthy twist?
With just a few ingredients (eight to be exact), you can make delicious no bake chocolate almond oat cups that will satisfy the cravings of everyone in your family, whether they are dairy free, gluten free, vegan, or no diet restrictions - every one loves these oat cups!
When you’re busy - or just want a fast dessert - this no bake dessert will become your perfect go-to recipe.
Scroll down to learn everything you need to make these delicious chocolate almond oat cups in a flash. From the ingredients to the easy assembly process, this recipe will help make your dessert game so much stronger!
Love quick and healthier sweet options like this, both at the holidays and all year, like I do? Then for sure check out these no-bake fudge oatmeal bars, these healthy blueberry bars, and these healthier crispy chocolate peanut butter balls.
This year, The Sweetest Season is raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
Ingredients & Substitutions
Here's what you'll need to make this recipe with ideas for any substitutions you can try:
- Rolled oats - if you only have quick oats, they should work, too.
- Almond flour - you can use whole wheat pastry flour or unbleached flour if you don't need gluten free (the protein nutrition will be lower, too).
- Almond butter - any nut or seed butter can be substituted.
- Chopped almonds - these are optional, but add a nice crunch and more nutrition. Any chopped nut will work as a substitute.
- Maple syrup - you can use honey, though the flavor will be different.
- Sea salt
- Chocolate chips and more almond butter for topping - use any type of chopped chocolate along with the nut or seed butter of your choice.
- Bowl and spoon or stand mixer
- Tablespoon cookie scoop
- Mini muffin tin (or a regular muffin tin)
- Small glass bowl and spatula (an off-set spatula works great)
How to make no bake chocolate almond oat cups
Detailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:
Step 1: Prep your muffin tin and then mix all the base ingredients together thoroughly. I like using the stand mixer to make it fast, but you can mix by hand.
Step 2: To help your cookie bases all be the same size, use a 1-tablespoon cookie scoop to measure out the dough into the prepared muffin tin.
TIP: I prefer these oat cups in mini muffin sizes for easy portion control. However, you can press the base into a regular sized 12-cup muffin tin as well for larger cups, using an ice cream sized scoop for the portions.
Step 3: Press the dough in the cups firmly to create the base. Use wet fingers to prevent sticking. Freeze for 30 minutes.
Step 4: Make topping by adding the chocolate chips and almond butter to a glass bowl and melting in the microwave for 30 seconds. Stir and repeat if needed until the topping is smooth (or melt slowly in a pan over low heat). Use a spatula to evenly spread the mixture over the base.
Step 5: Freeze again for 30 minutes to an hour and then enjoy your yummy, healthier bites of cookie!
These no bake cookies will need to be stored in the refrigerator as they become pretty soft at room temperature. They will keep up to a week in the fridge.
For longer storage you can freeze them in an airtight container for 3-4 months.
More Quick Recipes Like This
Looking for more healthier sweet treat recipes to try? Here are a few favorites:
- Healthy No Bake Fudge Oatmeal Bars (Gluten-Free)
- Easy Chocolate Chip Almond Granola Bites (+ Variations)
- Dark Chocolate Coconut Clusters - Low Sugar & Just 3 Ingredients
Easy No Bake Chocolate Almond Oat Cups Recipe
- 24-cup mini muffin tin OR 12-cup regular muffin tin
- tablespoon cookie scoop OR ice cream scoop for regular size tin
- 1 cup rolled oats
- 1 cup almond butter*
- 1/2 cup maple syrup (or honey)
- 1/4 cup almond flour (or whole wheat or regular flour)
- 1/4 cup chopped almonds, optional
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips (or chopped chocolate, any kind)
- 1/4 cup almond butter*
- Lightly grease 24 mini muffin cups or a 12 cup regular muffin tin.
- Mix all of the base ingredients together in the bowl of a stand mixer or with a wooden spoon until well combined.
- Use a tablespoon cookie scoop (easiest) or tablespoon to add equal amounts of dough to the prepared cups. Use wet fingers (to prevent sticking) and press the dough firmly into each tin. (Use an ice cream scoop or 1/4 cup measuring cup for a regular sized tin.)**
- Freeze for 30 minutes.
- Meanwhile, make topping by adding the chocolate chips and almond butter to a glass bowl and melting in the microwave for 30 seconds. Stir and repeat if needed until the topping is smooth (or melt slowly in a pan over low heat).
- Remove tin from freezer and use a spatula to evenly spread the chocolate mixture over the base.
- Freeze again for 30 minutes to an hour.
- Store in refrigerator.