Print

No-Bake Peanut Butter Oat Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

These No-Bake Peanut Butter Oat Cups are a simple, delicious, and wholesome treat perfect for a quick snack or healthy dessert. Combining creamy peanut butter, rolled oats, and a rich chocolate topping, they require no baking and come together in under 40 minutes, making them ideal for busy schedules or a guilt-free indulgence.

Ingredients

FOR THE BASE LAYER

  • 1 cup creamy peanut butter (natural or regular both work)
  • 1/4 cup pure maple syrup (or honey)
  • 1/4 cup melted coconut oil
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

FOR THE CHOCOLATE TOPPING

  • 1 cup semi-sweet chocolate chips (or dark chocolate, if preferred)
  • 1 tablespoon coconut oil
  • Flaky sea salt for topping (optional)

Instructions

  1. Prepare the Muffin Tin: Line a standard 12-cup muffin tin with paper or silicone liners and set aside to make clean-up easier and the cups easier to remove once set.
  2. Mix the Base Layer: In a medium bowl, stir together the peanut butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until the mixture is smooth and homogeneous. Add the rolled oats and mix thoroughly until they are evenly coated and the mixture is sticky enough to hold together.
  3. Form the Cups: Scoop about 2 tablespoons of the oat mixture into each muffin liner. Using the back of a spoon or your fingers, press the mixture firmly and evenly into the bottom of each cup to create a compact, even base. Transfer the muffin tin to the freezer to chill while you prepare the chocolate topping.
  4. Make the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring well between each, until the chocolate mixture is fully melted and smooth. Alternatively, melt the chocolate and coconut oil together using a double boiler method over simmering water, stirring until melted.
  5. Top the Cups: Remove the muffin tin from the freezer. Spoon about 1 tablespoon of the melted chocolate mixture over each oat cup, spreading it evenly to cover the surface for a smooth chocolate layer.
  6. Add Salt and Chill: If using, sprinkle a small pinch of flaky sea salt on top of each chocolate-topped cup to enhance flavor. Return the muffin tin to the freezer and chill for 15 to 20 minutes or until the chocolate topping is fully set and firm.

Notes

  • Use natural peanut butter without added sugars for a healthier option.
  • Substitute maple syrup with honey if preferred.
  • For a dairy-free version, ensure chocolate chips are vegan-friendly.
  • Store the peanut butter oat cups in the refrigerator or freezer to keep them firm.
  • Feel free to add chopped nuts or seeds to the base mixture for extra texture.

Find it online: https://cozyplatter.com/no-bake-peanut-butter-oat-cups-recipe/