No-Bake Peanut Butter Oat Cups
These no-bake peanut butter oat cups are a game-changing treat layered with a crunchy oat base, creamy peanut butter center, and silky chocolate topping. Perfect for satisfying cravings without turning on the oven!
Equipment
- Muffin Tin
- Microwave
Ingredients
Oat Base
- 2 cups quick oats certified gluten-free if needed
- 1/3 cup peanut butter natural, creamy
- 1/4 cup honey or maple syrup
- 2 tbsp coconut oil melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp almond milk or any plant milk
Chocolate Topping
- 3/4 cup chocolate chips dark or semi-sweet
- 1 tbsp coconut oil
- sea salt pinch, for garnish
Optional Peanut Butter Filling
- 1/4 cup peanut butter
- 2 tbsp powdered sugar
- 1 tbsp coconut oil
Instructions
- Line a muffin tin with liners. In a bowl, mix oats, peanut butter, honey or maple syrup, melted coconut oil, salt, vanilla, and almond milk. Mix until combined and holds shape.
- Press about 2 tablespoons of the mixture into each muffin cup, firmly creating a base. Freeze for 15–20 minutes.
- Melt chocolate chips and 1 tbsp coconut oil in the microwave in 30-second intervals, stirring until smooth.
- (Optional) Combine peanut butter, powdered sugar, and coconut oil. Spoon a teaspoon on each oat base.
- Spoon melted chocolate over each cup. Sprinkle sea salt or other toppings if using. Chill for 10 minutes to set.
- Remove from muffin tin and store in the fridge up to 5 days or freezer up to 3 months.
Notes
Use maple syrup for a vegan version. Store in the fridge or freezer, and reheat briefly for a melty treat. Add mix-ins like shredded coconut, nuts, or mini chocolate chips for variation.