Description
These No Bake Peanut Butter Oat Cups are a delicious and easy-to-make treat combining creamy peanut butter, rolled oats, and a touch of sweetness from honey or maple syrup, topped with melted semi-sweet chocolate. Perfect as a healthy snack or quick dessert, these cups require no baking and set firmly in the refrigerator.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1/4 teaspoon salt
- 3/4 cup semi sweet chocolate chips
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup honey or maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare pan: Line a 12-cup muffin pan with paper liners or lightly grease it with nonstick spray to ensure easy removal of the cups.
- Mix wet ingredients: In a large bowl, thoroughly stir together the peanut butter, honey or maple syrup, melted coconut oil, vanilla extract, and salt until the mixture is smooth and homogenous.
- Combine oats: Fold the rolled oats into the peanut butter mixture, ensuring all oats are fully coated and the mixture is evenly combined.
- Fill cups: Divide the oat mixture evenly among the muffin cups, pressing down firmly with the back of a spoon to compact the mixture for better texture and shape retention.
- Melt chocolate: Place the semi sweet chocolate chips in a microwave-safe bowl and melt in 20-second intervals, stirring between each until completely smooth.
- Top cups: Spoon the melted chocolate over each oat cup and spread it evenly to cover the tops, creating a delicious chocolate layer.
- Chill: Refrigerate the muffin pan for at least 1 hour or until the cups are firm to the touch.
- Serve and store: Once firm, remove the peanut butter oat cups from the pan and store them in the refrigerator until ready to serve. They can be kept for up to one week or frozen for longer storage.
Notes
- Using natural peanut butter results in a softer texture, while traditional peanut butter yields firmer cups.
- For a gluten-free version, ensure the rolled oats are certified gluten free.
- Store the cups refrigerated for up to one week or freeze them for extended freshness.
