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No Bake Peanut Butter Oat Cups

Incredibly easy no-bake dessert cups featuring a chewy, hearty peanut butter and rolled oat base, topped with a thick layer of dark chocolate and flaky sea salt.
Print Recipe
Prep Time 15 minutes
Chilling time 1 hour
Total Time 15 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 1.5 cups rolled oats old fashioned, certified gluten-free if needed
  • 0.5 cup creamy peanut butter
  • 0.33 cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1 pinch salt
Chocolate Topping
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil or peanut butter, to soften the chocolate
  • 1 pinch flaky sea salt for garnish

Equipment

  • Muffin Tin
  • Muffin liners (silicone or paper)
  • Mixing bowls
  • Microwave-safe bowl

Method
 

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a large mixing bowl, stir together the creamy peanut butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
  3. Add the rolled oats to the wet mixture and fold until every oat is evenly coated.
  4. Divide the oat mixture evenly among the 12 muffin cups. Use the back of a spoon to press the mixture down very firmly into a flat, solid layer.
  5. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between, until completely melted and smooth.
  6. Spoon the melted chocolate evenly over the packed oat bases. Gently tap the pan on the counter to flatten the chocolate layer.
  7. Immediately sprinkle flaky sea salt over the wet chocolate tops.
  8. Place the muffin tin in the refrigerator for at least 1 hour, or until the chocolate is completely set and firm. Remove from liners and serve cold.

Notes

Pressing the oat mixture down very firmly is crucial to prevent the cups from crumbling when you eat them.