Peanut Butter Oat Cups
Quick and easy no-bake treats combining creamy peanut butter and oats, topped with dark chocolate. Perfect for snacks or dessert, these cups are kid-approved and simple to make.
Ingredients
Essentials
- 1 cup rolled oats Use old-fashioned rolled oats rather than instant for the best chew.
- 1/2 cup creamy peanut butter Natural or processed both work; stir natural peanut butter well first.
- 1/4 cup maple syrup or honey Maple syrup gives a richer flavor, while honey offers floral sweetness.
- 1/2 cup dark chocolate chips For melting and drizzling on top.
Optional Add-ons
- 1-2 tablespoons mini chocolate chips For extra chocolate in every bite.
- 1/4 teaspoon flaky sea salt To sprinkle on top for flavor.
- 1 tablespoon unsweetened cocoa powder For a double-chocolate version.
- 2 tablespoons ground flaxseed or chia seeds For a fiber boost.
- 1/4 cup chopped peanuts or almonds For crunch.
- 1/4 cup dried fruit Such as raisins or chopped dates for natural sweetness.
- a few drops vanilla extract For a warm flavor.
Instructions
Preparation
- In a medium bowl, add rolled oats, creamy peanut butter, and maple syrup or honey. Stir until evenly combined.
- Line a muffin tin with paper liners or use a silicone mold. Drop spoonfuls of the mixture into each cup and press down firmly to compact.
Melting Chocolate
- Place dark chocolate chips in a microwave-safe bowl and microwave in 20-second bursts, stirring until smooth. Alternatively, use a double boiler.
Assembly
- Spoon or drizzle melted chocolate over each oat cup and sprinkle with sea salt if desired.
Chilling
- Refrigerate for at least 15 minutes, or place in the freezer for 5–8 minutes to quicken the process.
- Once set, remove the cups from the liners or mold and enjoy.
Notes
These cups store well in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to 2 months. Can be made nut-free using sunflower seed butter.