These Caramel Delite Oat Cups are the latest addition to a popular oat cup recipe collection and offer a no-bake, layered treat inspired by the classic Girl Scout cookie. They combine chocolate, an oat base, a coconut-cashew layer, and a chocolate drizzle for a dessert that’s easy to assemble, freezer-friendly, and delicious straight from the freezer or slightly thawed.
This recipe recreates the flavors of a Caramel DeLite cookie in convenient, no-bake oat cups. If you enjoy other oat cup variations, these are an excellent addition to your collection—they freeze well and are a great grab-and-go dessert for busy days or to satisfy a craving without turning on the oven.
Why I Love No-Bake Desserts
- Quick to assemble—no baking required
- Simple ingredients and minimal cleanup
- Store beautifully in the freezer for weeks
Ingredients for Caramel Delite Oat Cups
These no-bake oat cups are built in four layers so you get all the classic flavors in each bite: a chocolate base, an oat layer, a coconut-cashew layer, and a final chocolate drizzle.
Chocolate Layer
- ¾ cup semi-sweet chocolate chips (or milk chocolate if preferred)
- 2 tablespoons coconut oil
Oat Layer
- 1½ cups quick-cooking oats
- ⅓ cup cookie butter, melted
- 1–2 tablespoons water, as needed to bind
Coconut Layer
- ⅓ cup creamy cashew butter, runny consistency preferred
- ⅓ cup cookie butter, melted
- 1 cup unsweetened shredded coconut
Top Layer
- Remaining melted chocolate for drizzling
Ingredient Substitutions & Notes
If you prefer milk chocolate, it can be substituted 1:1 for semi-sweet chocolate. Do not use old-fashioned rolled oats for the oat layer—quick-cooking oats bind better and provide the right texture for these cups.
Yield, Prep & Time
Making a standard-sized muffin pan yields about 12 oat cups. Prep time is approximately 35 minutes, and most of that is assembly and short freezing intervals. Allow additional time if you prefer the cups extra firm in the freezer.
How to Make Caramel Delite Oat Cups
- Line a metal muffin pan with paper liners, or use a silicone muffin pan (silicone does not need liners).
- Prepare the chocolate layer: place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between intervals, until fully melted and smooth.
- Drop about 1 teaspoon of melted chocolate into the bottom of each muffin cup and spread it to cover the base. Chill in the freezer for 1–2 minutes to set.
- Make the oat layer: combine quick-cooking oats, maple syrup, and melted cookie butter in a bowl. If the mixture seems dry, add 1 to 2 teaspoons of water until it holds together. Scoop ~2 tablespoons of oat mixture into each cup and press firmly onto the chocolate base. Return the pan to the freezer for 5 minutes to firm.
- Prepare the coconut layer: stir together cashew butter, melted cookie butter, and shredded coconut until evenly combined. Spoon about 1 tablespoon of this mixture over the oat layer and spread it flat.
- Transfer any remaining melted chocolate to a small piping bag or plastic bag with the tip snipped off and drizzle chocolate over the coconut layer in a zigzag pattern.
- Freeze the muffin pan for at least 30 minutes to 1 hour, until the cups are fully set. Once firm, remove the cups from the pan and store them in a sealed freezer bag.
How to Store Oat Cups
Store these Caramel Delite Oat Cups in the freezer. At room temperature they will soften and may not hold their shape. When ready to serve, let them sit at room temperature for about 20 minutes so they’re easy to bite into, or place them in the refrigerator for a short thaw.
Tips & Notes
- If you prefer milk chocolate, swap it for semi-sweet using the same amount.
- Quick-cooking oats are recommended—old-fashioned rolled oats are too coarse and won’t bind as well in this no-bake format.
- Be patient when setting: allow the chocolate and layers to chill long enough so the cups are firm before transferring to storage.
- Thaw for about 20 minutes at room temperature before serving for a softer texture, or keep chilled in the fridge if you want them slightly less firm.
Full Ingredients (Makes ~12)
- 1.5 cups quick-cooking oats
- ½ tablespoon maple syrup
- ⅓ cup cookie butter, melted (divided: part for oats, part for coconut layer)
- 1–2 tablespoons water, as needed
- ¾ cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
- ⅓ cup creamy cashew butter
- 1 cup unsweetened shredded coconut
Compact Instructions
Line a muffin tin, melt chocolate with coconut oil and coat the bottoms of each cup. Chill. Mix oats with maple syrup and melted cookie butter, press over chocolate, and chill again. Combine cashew butter, cookie butter, and shredded coconut, spread over the oats, and finish with a chocolate drizzle. Freeze until firm, then store in the freezer and thaw briefly before serving.
Nutrition (Per Serving, Approx.)
Calories: 278 kcal; Carbohydrates: 21 g; Protein: 4 g; Fat: 21 g; Fiber: 3 g; Sugar: 10 g.
Nutrition information is automatically calculated and should be used as an estimate only.