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Small Batch Vegan Oatmeal Caramel Cups

Cooking Method ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 25 min Rest Time: 210 min Total Time: 4 hrs 15 mins
Servings 5

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!

    Oatmeal Cups
  • 1 cup oats (blended into oat flour)
  • 1/4 cup coconut sugar
  • 1 pinch salt
  • 1/4 cup grated coconut
  • 1/3 cup coconut milk
  • 1/8 cup sunflower oil
  • 1 teaspoon carob powder
  • 1 teaspoon baking powder
  • Cashew Frosting
  • 1/2 cup cashews
  • 5 dates
  • 1/16 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 teaspoon carob powder
  • 2 tablespoons coconut milk
  • salted caramel sauce (see notes)
  1. Soak the cashews in hot water for 3 hours. The water should just cover the cashews.

  2. Oatmeal Cups

    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! 

  3. 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.
  4. Cashew Frosting

    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.
  5. 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.

Keywords: oatmeal cup, cashew frosting, refined sugar free, refined sugar free oatmeal cups, vegan oatmeal cups, vegan frosting, vegan refined sugar free frosting, oat flour, baked good,
Andrea Epstein in her kitchen
Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.