Exploremore Oat Cups - Fit Foodie Finds

I am obsessed with Girl Scout Cookies. I was so excited when I heard there was a new cookie in town. The Exploremore Cookie is a rocky-road ice cream-inspired cookie. I loved it so much, I decided to develop a Fit Foodie oat cup in honor of the cookie. This oat cup is made with almond butter, oats, cocoa powder, and topped with rocky road marshmallows, almonds, and chocolate chips. They are addictively delicious.

Chocolate treats topped with mini marshmallows, chocolate chips, and chopped nuts are arranged on a light textured surface.

I get excited every spring when the Girl Scouts come knocking. I have my classic order of thin mints and trefoils, but then I always order a box of the newest cookie. This year, it’s the Exloremore cookie. As a big fan of Rocky Road ice cream, I love it.

I often find myself craving Girl Scout cookies, but like a healthier option in the freezer, too. I have developed a few Girl Scout-inspired oat cups, like these caramel delight oat cups or these thin mint almond butter cups. They are a little healthier, have a little more fiber, and a little less sugar.

Chocolate cupcakes topped with mini marshmallows, chocolate chips, and chopped nuts, arranged on a light textured surface.

Chocolate Almond Butter Layer

Line a muffin pan with paper liners. Set aside.
In a large bowl, combine the oat flour, cocoa powder, maple syrup, almond butter, almond extract, and water. Stir the ingredients together until a dough-like consistency forms. If the dough is crumbly, add 1 teaspoon more of water at a time until the dough can form a ball.
Add a heaping tablespoon of the mixture into each lined muffin cup. If there is any left over, evenly distribute it amongst the cups. Press the dough firmly down into the bottom of each cup with a spoon. Set aside.
Add the chocolate chips and coconut oil to a microwave-safe bowl. Cook on high for 20-second increments, stirring after each increment, until the chocolate is melty and glossy.
Add the almond extract and almond butter to the melted chocolate and stir until smooth and combined.
Spoon 1 teaspoon of the melted chocolate mixture on top of each cup. Spread the chocolate evenly over the dough.
Add the almonds, marshmallow bits, and mini chocolate chips to a small bowl and mix. Sprinkle the mixture over the top of the melted chocolate in each cup.
Transfer the pan to the freezer. Let the cups sit for at least 1 hour.
Remove and enjoy or transfer to a freezer-safe bag or container. Store in the freezer.

The amount of water you use will depend on how drippy the nut butter is that you use. If the dough is crumbly and dry, add a teaspoon of water at a time until it is a cookie-dough consistency.
I have tested this recipe with peanut butter, and it was delicious. Any nut butter can be used for this recipe.

Calories: 290 kcal, Carbohydrates: 34 g, Protein: 7 g, Fat: 15 g, Fiber: 3 g, Sugar: 17 g