Description
These No Bake Peanut Butter Oat Cups are a delicious and easy-to-make snack combining creamy peanut butter, finely processed oat flour, and a smooth chocolate topping. Sweetened naturally with maple syrup and prepared without any baking, they’re perfect for a quick treat or lunchbox addition. Refrigerated until set, these cups offer a chewy texture and rich flavor that peanut butter lovers will adore.
Ingredients
Scale
Base
- 1.5 cups peanut butter
- 1.5 cups rolled oats (processed finely to make oat flour)
- 1/4 cup maple syrup
Topping
- 1 cup chocolate chips
- 1 tsp coconut oil (optional)
Instructions
- Make Oat Flour: Blend the rolled oats in a high-speed blender or food processor until they reach a fine oat flour consistency.
- Combine Wet Ingredients: Add the peanut butter and maple syrup to a medium microwave-safe bowl and heat for 40 to 60 seconds. Stir thoroughly until the mixture is fully combined and smooth.
- Mix in Oat Flour: Gradually add the oat flour to the peanut butter mixture, mixing well. The mixture should be very thick but moldable. If too dry, add additional maple syrup or peanut butter one teaspoon at a time. Optionally, add 1/4 to 1/3 cup pumpkin puree for moisture.
- Prepare Muffin Pan: Line a muffin pan with cupcake liners or use a silicone muffin pan for easy removal.
- Fill Muffin Cups: Scoop the peanut butter oat mixture evenly into each muffin cup and firmly press down to compact the mixture.
- Melt Chocolate: In a microwave-safe small bowl, combine chocolate chips with coconut oil (optional). Heat in 30-second increments, stirring between intervals, until the chocolate is completely melted and smooth.
- Add Chocolate Topping: Pour a layer of melted chocolate over each cup and smooth with the back of a spoon. Optionally sprinkle flaky salt, sprinkles, or mini chocolate chips before the chocolate hardens.
- Chill to Set: Refrigerate the cups for 2 to 3 hours until fully set and firm.
- Serve and Store: Carefully remove the cups from the pan. Store in an airtight container in the refrigerator for up to 5 days for best freshness.
Notes
- For a pumpkin-flavored variation, add 1/3 cup pumpkin puree and 1 1/2 teaspoons pumpkin spice to the oat mixture before molding.
- If the mixture is too crumbly, adjust moisture by adding small amounts of maple syrup or peanut butter incrementally.
- Use silicone muffin pans or liners to ease removal of the cups.
- Store in the refrigerator due to the use of fresh ingredients and no baking.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
