Low-sugar treat for a summery weekend day! 🔥

I cannot stop staring at and making s’mores things, friends. I think I’m trying to hold on to summer.

Yesterday was a beach day. Came home ravenous despite packing tons of food and snacks, and doing barely any swimming (it’s cold). I think being under the sun just drains te energy period! (Side perk of going to the beach, sit on your butt, burn calories 🤪).

When I came home I had these in the fridge already and having it cold like that with salty/sandy feet OH EM GEE.

You need them! So LMK if you try!

Print Recipe

5 from 1 vote

Small-batch S’mores Oatmeal Cups

Oatmeal cookies and smores vibes combined!

Prep Time10

Cook Time10

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: easy recipes, gluten-free, low sugar, oatmeal, oats, plant-based, small-batch, smores, vegan

Servings: cups

Calories: 121kcal

Ingredients

1/2 cup oats (40 g) rolled or quick
1/4 cup walnuts (30 g) sub other nuts
1 tbsp sugar (12 g)
1/4 tsp ground cinnamon
pinch of salt
1 tbsp (optional) cocoa powder (6 g)
1-2 tbsp (nut) milk (30 g)
1/4 cup chocolate chips (45 g)
2/3 cup mini (vegan) marshmallows (30 g) or chop some regular sized marshmallows

Instructions

Preheat oven to 350F and line a muffin pan with liners (I used silicone liners).
Blend oats, nuts, sugar, cinnamon, salt until meal like.
Transfer to a bowl and add enough milk 1 tbsp at a time to form a cookie dough.
Press into muffin pan, sprinkle chocolate and top with marshmallow pieces.
Bake until marshmallows are toasted, about 10 minutes. Let them cool for 30 min and refrigerate to set. Enjoy!