No Bake Peanut Butter Oat Cups

Why You’ll Love This Recipe

I love this recipe because it is quick, easy, and perfect for meal prep. The peanut butter oat layer is thick and satisfying, while the melted chocolate topping makes each cup feel like a dessert.

I also like that these cups are naturally sweetened with maple syrup and can be made in a regular muffin pan, mini muffin pan, or silicone mold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 cups peanut butter
1.5 cups rolled oats, processed finely into oat flour
1/4 cup maple syrup
1 cup chocolate chips
1 teaspoon coconut oil, optional

Directions

First, I blend the rolled oats in a high-speed blender or food processor until they turn into oat flour.

Next, I add the peanut butter and maple syrup to a microwave-safe bowl and microwave them for 40 to 60 seconds. I stir until the mixture is smooth and fully combined.

Then, I slowly add the oat flour and mix well. The mixture should be thick but easy to press together. If it feels too dry, I add a little more maple syrup or peanut butter, one teaspoon at a time.

After that, I line a muffin pan with cupcake liners or use a silicone muffin pan. I scoop the peanut butter oat mixture into each cup and press it down firmly.

In a small microwave-safe bowl, I melt the chocolate chips with coconut oil in 30-second intervals, stirring between each round until smooth.

I pour the melted chocolate over each peanut butter oat cup and smooth the tops with the back of a spoon. I like adding flaky salt, sprinkles, or mini chocolate chips before the chocolate sets.

Finally, I refrigerate the cups for 2 to 3 hours until firm. Once set, I carefully remove them from the pan and store them chilled.

Servings and timing

This recipe makes 12 servings.

Prep time: 10 minutes
Chill time: 2 to 3 hours
Total time: about 2 hours 10 minutes to 3 hours 10 minutes

Variations

I like adding flaky sea salt on top for a sweet and salty flavor. I can also use dark chocolate, milk chocolate, or dairy-free chocolate chips.

For a softer texture, I mix in a small amount of pumpkin puree. For extra crunch, I add chopped peanuts, crushed pretzels, or mini chocolate chips to the oat mixture.

storage/reheating

I store these peanut butter oat cups in an airtight container in the refrigerator for up to 5 days. Since they are no bake and made with fresh ingredients, I prefer keeping them chilled instead of leaving them at room temperature.

I do not reheat these cups because the chocolate can melt. I let one sit at room temperature for a few minutes before eating when I want a softer bite.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, but I still like blending them into a finer oat flour for the best texture.

Can I make these without coconut oil?

Yes, I can skip the coconut oil. The chocolate may be slightly thicker, but it will still work.

Can I use honey instead of maple syrup?

Yes, I can use honey, but the flavor will be a little different and slightly stronger.

Do I need cupcake liners?

I prefer using cupcake liners or a silicone muffin pan because the cups can be hard to remove from a plain muffin tin.

Can I freeze peanut butter oat cups?

Yes, I can freeze them in an airtight container. I like thawing them in the refrigerator before serving.

Conclusion

These No Bake Peanut Butter Oat Cups are simple, rich, and easy to make ahead. I like keeping them in the fridge for a quick snack or dessert whenever I want something sweet, chewy, and chocolatey.