No-Bake Peanut Butter Oat Cups Recipe
Delicious and easy no-bake peanut butter oat cups that combine creamy peanut butter, sweet honey, crunchy oats, and rich dark chocolate. These treats are perfect for a quick snack or dessert and are ready to enjoy in under an hour without any baking required.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting and assembling)
- Total Time: 45 minutes (including freezing time)
- Yield: 12 oat cups 1x
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Prepare muffin pan: Line a metal muffin pan with paper liners or use a silicone muffin pan without liners.
- Make oat layer: In a bowl, combine quick-cooking oats, honey, creamy peanut butter, and chopped peanuts. Stir until well mixed. If the mixture is too dry, add 1 to 2 teaspoons of water. Spoon about 2 tablespoons into each muffin cup and firmly press it down to form a base layer.
- Melt chocolate: Place chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second increments on high, stirring between each, until smooth and fully melted.
- Assemble chocolate layer: Spoon 2 teaspoons of melted chocolate over the oat base in each muffin cup. Gently swirl the muffin pan to distribute the chocolate evenly. If there is leftover chocolate, divide it evenly among the cups. Freeze the pan for 5 minutes to set the chocolate.
- Prepare peanut butter layer: In a separate microwave-safe bowl, combine creamy peanut butter and coconut oil. Microwave for 15 seconds and stir until smooth. Spoon 2 teaspoons of this mixture over the set chocolate layer in each cup. Swirl the pan to level the peanut butter layer and sprinkle mini chocolate chips on top.
- Set and store: Place the muffin pan in the freezer for at least 30 minutes to 1 hour until completely firm. Once set, remove cups from the pan and store them in a freezer-safe bag in the freezer.
Notes
- Use quick-cooking oats for proper binding; rolled oats may not hold as well.
- If the mixture feels crumbly, adding a small amount of water helps bind ingredients.
- To soften peanut butter for easier mixing, microwave briefly but do not overheat.
- Store oat cups in the freezer and remove a few minutes before eating for easier biting.
- Replace dark chocolate with semisweet or milk chocolate if preferred, adjusting sweetness accordingly.
Nutrition
- Serving Size: 1 oat cup (approx. 35g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: no-bake peanut butter cups, peanut butter oat cups, healthy no-bake snack, peanut butter dessert, oat and chocolate treats
