Place 10 cupcake liners inside of a cupcake pan. Set aside.

Use a food processor to blend the oats and almonds together until it’s reduced to a coarse cereal.

Add in the cinnamon, 2 tbsp coconut oil, and maple syrup. Pulse again until mixed. The cereal will be loose and won’t stick together entirely. That’s ok.

Press 1 tbsp of the oat base into each cupcake liner. Use a spoon or your fingers to make sure it’s spread flat and packed together tightly both on the bottom of the cup, and up the sides.

Drizzle about 1 tsp of almond butter into each cup. Spread it so it’s an even layer.

In a small bowl, mix together 3/4 c coconut oil and cocoa powder. Spoon about 1 tbsp of this chocolate sauce over each cup. Spread it so it’s an even layer.

Pop the cupcake pan in the fridge and chill for about 1 hour.

Store these oat cups in an airtight container in the fridge. They will keep for about one week.