1. Lay a 12-cup silicone baking pan on a medium baking sheet. This is the pan I use—it has narrower cups, which make for thicker oat cups. I highly recommend this pan, as it’s much easier to remove the oat cups. Set aside for later.
2. In a large, microwave-safe bowl, add almond butter and maple syrup. Whisk together until well mixed.
3. Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
4. Add oats to the almond butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
5. Using a medium cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup.
6. Chill in the freezer for 15-25 minutes, until firm. Enjoy! Storing instructions below.

Adapted from my 3 Ingredient No Bake Peanut Butter Granola Bars (Vegan, GF, Dairy-Free)

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