These refined sugar free and gluten free oatmeal cups are super delicious! They’re crispy on the outside, soft on the inside and topped with a wonderful vegan caramel frosting!
Oh my word, these oatmeal cups!! They’re so crazy delicious that I made them twice in one week. And every time I basically wanted to eat the whole batch by myself. Which – trying to not eat too much sweet things – of course I didn’t. But that doesn’t mean that I didn’t dream about them for days after…
I had originally experimented with making vegan and gluten-free oatmeal-based muffins. But when these came out of the muffin cups, they were so deliciously crispy on the outside! I realized they were more like a mixture of an oatmeal cookie and a muffin. Or an oatcup! Is that a thing? I don’t even know…
I baked them in a non-stick metal muffin tray which probably made them crispier than they would be in a paper muffin cup. So if you can, I recommend baking them in the same kind of muffin tray!
Caramel-flavored with extra caramel “frosting” and salted caramel sauce on top, these are a caramel lover’s dream! The oatcup batter contains coconut sugar and carob powder – both also have a natural caramel flavor. In case you’re not familiar with carob, it’s made from dried, roasted carob tree pods. It’s an antioxidant and anti inflammatory and also full of vitamins. It looks similar to cacao powder but doesn’t contain oxalates – so it’s a great alternative with a slightly more earthy taste. I’ve used it in quite a few recipes lately and I really enjoy its taste a lot.
The “frosting” is made from cashews, dates, coconut oil, coconut milk, more carob powder and a bit of salt. It’s all blended together until super smooth and put in the fridge for half an hour. It makes a delicious frosting (or I could just eat it with a spoon straight out of the bowl!). Obviously, it can’t hold its shape as well as a dairy and sugar based frosting but it holds well enough. And it’s got such a lovely caramel flavor plus I love that it’s super creamy!
The drizzle of Salted Caramel Sauce on top is a must!! It’s one of my own recipes and I have been adding it to lots of dishes lately – it’s totally delicious (and addictive). It gives it an additional caramel kick and the bit of salt is just lovely to cut through the sweetness!
Will you make these soon? Or how about my Vegan Chocolate Banana Muffins?
Small Batch Vegan Oatmeal Caramel Cups
These refined sugar free and gluten free oatmeal cups are super delicious! They're crispy on the outside, soft on the inside and topped with a wonderful vegan caramel frosting!
Soak the cashews in hot water for 3 hours. The water should just cover the cashews.
Pre-heat oven to 180°C (356°F).
For the oatmeal cups, blend oats into a coarse oat flour. Put into a bowl together with coconut sugar, salt, grated coconut, coconut milk, sunflower oil, carob powder and baking powder. Mix all very well!
Spray 5 cups of a metal muffin baking tray with oil.
Fill the muffin cups well and bake for 20 - 25 minutes. They should be crispy on the outside and done on the inside.
Remove from the muffin form and let cool off on a cooling grid until fully cooled off.I used a non-stick muffin baking tray so I didn't grease it.
Soak dates in hot water for 20 minutes.
After the 3 hours, add the cashews and the liquid to a blender together with the dates, salt, coconut oil, carob and coconut milk. Blend together very well and put in the fridge for 30 minutes.The remaining soaking liquid should be 2 tbsp. If it's more, use only those 2 tbsp.
Pipe the icing onto the oatmeal cups and drizzle salted caramel sauce on top. Enjoy!
For the salted coconut caramel sauce, see here for my own recipe.