Biscoff Oat Cups | Vegan


You may have seen my peanut butter and jam oat cups, but here are my biscoff oat cups! both flavours are delicious and use very similar ingredients, just different flavours!

You can find this recipe along with other recipe videos on my Instagram.


Makes: 9

- 1 cup oats
- 1/3 cup vegan caramel protein powder (or vanilla)
- 4 tbsp agave syrup (or maple syrup)
- 3 tbsp coconut oil, melted

- 1/2 cup cashew butter (or any other nut butter)
- 4 tbsp agave syrup
- 3 tbsp coconut oil, melted
- 1/2 tsp salt

- 1/4 cup Biscoff spread
- 1 bar (100g) vegan chocolate

1. In a large bowl, combine the oats and protein powder. Add the agave syrup and melted coconut oil and mix until combined.
2. Line a cupcake tin with 9 silicone cases (or paper is fine too)
3. Divide the oat mixture between the cases, pressing the mixture down to create an even layer at the bottom.
4. In another mixing bowl, add the cashew butter, agave syrup, melted coconut oil and salt. Mix to combine and divide this between the cases.
5. Place the cupcake tin in the freezer for around 10 minutes.
6. Melt the Biscoff spread in the microwave for 30 seconds.
7. Remove the cupcake tin from the freezer, and pour the Biscoff spread into each of the cases to create a thin layer. Place back in the freezer for a further 10 minutes.
8. Melt the chocolate in the microwave in 35-second bursts, stirring in between.
9. Once melted, pour the chocolate over the Biscoff layer and place them back in the freezer for at least 30 minutes.

Store in the fridge and enjoy!

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