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No Bake Peanut Butter Oat Cups

Delicious, easy no-bake cups featuring a chewy peanut butter and oat base topped with a smooth, rich layer of dark chocolate.
Print Recipe
Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 1.5 cups old-fashioned rolled oats
  • 0.75 cup creamy peanut butter
  • 0.33 cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
Chocolate Topping
  • 1 cup semi-sweet chocolate chips or dark chocolate
  • 1 tbsp coconut oil

Equipment

  • 12-cup muffin tin
  • Muffin liners
  • Mixing bowls
  • Microwave

Method
 

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and salt. Stir until completely smooth.
  3. Add the rolled oats to the wet mixture and fold together until all oats are evenly coated and a sticky dough forms.
  4. Divide the oat mixture evenly among the 12 muffin cups (about 1.5 to 2 tablespoons each). Press down very firmly using the back of a spoon to create a solid, flat base.
  5. In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until smooth and melted.
  6. Spoon about 1 tablespoon of the melted chocolate evenly over the top of each oat base. Tap the pan gently to level the chocolate.
  7. Place the muffin tin in the refrigerator for at least 30 minutes, or freezer for 15 minutes, until the chocolate is fully set and hardened.
  8. Remove from liners and serve cold. Store leftovers in an airtight container in the refrigerator or freezer.

Notes

If using natural peanut butter, ensure it is stirred very well and not excessively oily. If the oat mixture feels too dry, add a splash more maple syrup or a scoop more peanut butter until it sticks together when squeezed.