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No Bake Peanut Butter Oat Cups

Delicious, easy, and healthy no-bake peanut butter and oat cups topped with a thick layer of rich dark chocolate. Perfect for meal prep and quick snacks.
Print Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 2 cups old-fashioned rolled oats
  • 1 cup creamy peanut butter natural or conventional
  • 0.33 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt omit if peanut butter is salted
Chocolate Topping
  • 1 cup dark chocolate chips or semi-sweet
  • 1 tbsp coconut oil

Equipment

  • Mixing bowls
  • Muffin Tin
  • Cupcake liners
  • Microwave or Double Boiler

Method
 

  1. Line a standard 12-cup muffin tin with paper or silicone liners.
  2. In a microwave-safe bowl, combine peanut butter and maple syrup. Heat for 30-45 seconds until runny and smooth. Stir in vanilla extract and sea salt.
  3. Add the rolled oats to the wet mixture and fold until completely coated and no dry spots remain.
  4. Divide the oat mixture evenly among the 12 muffin cups. Press down firmly and evenly using the back of a spoon. Place in the refrigerator.
  5. In a separate microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring until smooth and glossy.
  6. Spoon the melted chocolate evenly over the chilled oat bases. Tap the tin on the counter to level the chocolate.
  7. Chill in the refrigerator for at least 1-2 hours until the chocolate is fully set and the cups are firm.
  8. Remove liners and serve cold. Store in an airtight container in the fridge or freezer.

Notes

Use silicone muffin liners for the easiest removal. If you don't have a muffin tin, you can press the base into an 8x8 lined baking dish, top with chocolate, and slice into bars once set.