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No-Bake Peanut Butter Oat Cups Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These No-Bake Peanut Butter Oat Cups are a delicious and easy-to-make treat perfect for a quick snack or dessert. Combining creamy peanut butter, oats, dark chocolate, and a touch of honey, these cups are layered with an oat base, rich melted chocolate, and a smooth peanut butter topping, finished with mini chocolate chips for added texture. The cups set in the freezer, making them a convenient, no-bake option that’s perfect for peanut butter lovers craving a sweet and satisfying bite.

Ingredients

Oat Layer

  • 2 cups quick-cooking oats
  • ½ cup honey
  • ⅓ cup all-natural, creamy peanut butter
  • ⅓ cup chopped peanuts
  • 1-2 teaspoons water (optional)

Chocolate Layer

  • 6 oz. dark chocolate, chopped
  • 2 teaspoons coconut oil

Peanut Butter Layer

  • ½ cup all-natural, creamy peanut butter
  • 1 teaspoon coconut oil
  • ¼ cup mini chocolate chips

Instructions

  1. Prepare the muffin pan: Line a metal muffin pan with paper liners or use a silicone muffin pan without liners to prevent sticking.
  2. Make the oat layer: Combine quick-cooking oats, honey, peanut butter, and chopped peanuts in a bowl. Stir until fully blended. If the mixture feels too dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oat mixture into each muffin cup and press firmly to form a compact base.
  3. Prepare the chocolate layer: Place chopped dark chocolate and coconut oil in a microwave-safe bowl. Heat on high in 20-second intervals, stirring between each until smooth and fully melted.
  4. Layer the chocolate: Spoon 2 teaspoons of the melted chocolate over each oat base. Gently swirl the muffin pan to evenly distribute the chocolate. Pour any remaining melted chocolate evenly over all cups. Freeze the pan for 5 minutes to set the chocolate.
  5. Make the peanut butter layer: Mix creamy peanut butter and coconut oil in a microwave-safe bowl. Microwave for 15 seconds, then stir until smooth. Add about 2 teaspoons of this mixture on top of the chocolate layer in each cup. Swirl the pan again to even out the peanut butter layer. Sprinkle mini chocolate chips over each cup.
  6. Set the oat cups: Place the muffin pan in the freezer for at least 30 minutes to 1 hour, allowing the layers to firm up completely.
  7. Store: Once set, remove the oat cups from the muffin pan. Transfer them into a freezer bag and keep them stored in the freezer for future enjoyment.

Notes

  • Use all-natural creamy peanut butter for best flavor and consistency.
  • Adding water to the oat mixture aids in binding if the mixture is too dry.
  • Dark chocolate with at least 60% cocoa is recommended for a rich taste.
  • If you don’t have a silicone muffin pan, line your metal pan well with paper liners to prevent sticking.
  • Store oat cups in the freezer and let them soften slightly at room temperature before eating for best texture.
  • These oat cups are great for make-ahead snacks or healthy dessert options.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

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