No-bake muesli cups with oats, pumpkin and chocolate are easy to make and fun for kids!
INGREDIENT
Pumpkin Layer:– 3/4 cup pumpkin puree– 1 cup unsweetened almond butter– ½ cup pure maple syrup– 1 tsp pure vanilla extract– 2 ½ cups rolled oats or quick oat– 2 tsp pumpkin pie spice– ¼ tsp sea saltChocolate Layer:– 1 1/4 cups chocolate chip– ½ cup full-fat canned coconut milk or half & half– Flaky sea salt optional
INSTRUCTIONS
Combine pumpkin puree, almond butter, pure maple syrup, and vanilla extract (wet ingredients) in a large bowl until creamy.
Step 1
Microwave cold or refrigerated almond butter for 20 seconds until it's easy to stir. Add 1–2 tablespoons brown or coconut sugar for sweetness.
Step 2
Oats, pumpkin spice, and sea salt should be mixed in the large bowl until thick and sticky. Cooking spray a muffin tin to remove cups later. Consider paper muffin liners.
Step 3
Press the pumpkin muesli mixture evenly into the muffin pan's 12 holes with a fork or spoon.
Step 4
In a microwave-safe bowl, mix chocolate chips and coconut milk or half-and-half. Stir the chocolate mixture well between 20-second microwave bursts until melted, about 60 seconds.
Step 5
Pumpkin muesli cups can be topped with chocolate and flaky sea salt. Frozen 2 hours until pumpkin cups and chocolate harden.
Step 6
Remove pumpkin muesli cups from muffin tin with paring or butter knife. Serve and enjoy!