These samoa baked oatmeal cups are the best breakfast take on the classic Girl Scouts cookie. They are made with vegan, gluten free and no added sugar. They are the perfect sweet breakfast to meal prep ahead for the week or for an afternoon pick me up.
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These samoa baked oatmeal cups are one of my favorite flavors of baked oatmeal so far! I know there is a big trend on incorporating the the favorite Girl Scouts cookies into desserts or breakfasts so I had to hop on the trend. While Tagalongs and Thin Mints are my favorite, the Samoa’s coconut, caramel and chocolate is perfect for these baked oatmeal! Even better, these baked oatmeal cups can also be made into baked oatmeal bars or squares! Instead of using a muffin tin, you can easily use a 13×9 pan for bars or an 8×8 pan for baked oatmeal squares.
SO… what will you need to make the chunky monkey baked oatmeal cups?
- Oats & Oat Flour
- Mashed Banana
- Date Caramel
- Dairy Free Yogurt
- Milk of Choice
- Baking Powder & Soda
- Dark Chocolate Chips
- Shredded Coconut
Which kind of chocolate should you use?
There are so many different types of chocolate you could use here but these are my absolute favorite and I would highly recommend!
How do I make date caramel?
Simple! Start by soaking pitted dates in hot water for at least 2 hours, or until they are super soft. Add the softened dates to a blender with almond milk (or milk of choice) and blend until smooth. Since this baked oat cup recipe calls for vanilla, we are not going to add it to the date caramel. However, if you wanted to make this date caramel to have on its own, add 1 tsp of vanilla extract to the blender with the dates and almond milk.
How long can I store these for?
These last up to 1 week stored in a well sealed container in the refrigerator. You can also freeze up to 6 months.
Can I make any substitutions or add more ingredients?
- Oats: I have made this recipe with steel cut, old fashioned, quick and irish – all have worked! However, if you use another kind, I do not know if the timing or texture will be off.
- Ripe banana: this makes the oatmeal extra creamy and provides a that extremely moist texture. Feel free to replace with about 1/3 cup applesauce or coconut oil.
- Date: you can replace with maple syrup, honey or any other liquid sweetener. If you want a sweeter cup, add 1-3 more tablespoons. You can omit for a less sweet cup.
- Yogurt: I used dairy free to keep this recipe vegan but any plain or vanilla yogurt will work.
- Milk: I used almond milk to keep this recipe vegan but any kind of milk will work.
Need more oatmeal recipes? Check these out!
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Samoa Baked Oatmeal Cups
- Muffin Tin
- 1 banana
- 1/3 cup dairy free yogurt
- 1/2 cup almond milk
- 1/4 cup date caramel
- 1 cup oat flour
- 1 1/4 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/4 cup dark chocolate chips
- 1 cup dates soaked for 2 hours
- 1/4 cup almond milk sub milk of choice
- Make date caramel by blending dates and almond milk in a high speed blender
- Preheat oven to 350 degrees Fahrenheit
- While the oven is preheating, mash the banana in a mixing bowl and then add the yogurt, milk, date caramel and vanilla extract together.
- Mix together oat flour, oats, baking powder and baking soda together in a bowl. Then mix in the wet ingredients until well combined
- Fold in the shredded coconut and chocolate chips
- Lightly spray the muffin tray with coconut oil or use cupcake liners. Then fill each muffin with about 1/4 cup of batter.
- Bake at 350 for about 18-20 minutes, or until toothpick comes out clean when tested.