No Bake Peanut Butter Oat Cups

These No Bake Peanut Butter Oat Cups are the perfect blend of creamy, nutty, and chocolatey goodness. Made with just a handful of pantry staples, they come together in minutes and satisfy your sweet tooth while keeping things nourishing. With a rich oat and peanut butter base topped with smooth melted chocolate, they’re ideal for an easy snack, lunchbox treat, or healthier dessert.

Why You’ll Love This Recipe

• No baking needed: Keep the oven off and prep your treat in just minutes.
• Simple, wholesome ingredients: Made with peanut butter, oats, and maple syrup—no refined sugar or flour.
• Customizable: Add pumpkin puree for fall vibes or top with sea salt, sprinkles, or mini chips.
• Kid-friendly: Easy to make with little helpers and perfect for snacks or lunchboxes.
• Freezer-friendly: Make a batch and store for grab-and-go treats all week long.

Ingredients

• 1½ cups peanut butter
• 1½ cups rolled oats (blended into oat flour)
• ¼ cup maple syrup
• 1 cup chocolate chips
• 1 tsp coconut oil (optional, for smoother melting)

Optional Add-ins/Toppings:

• Pumpkin puree (¼–⅓ cup for added moisture)
• Pumpkin spice (1½ tsp for a fall twist)
• Flaky sea salt, sprinkles, or mini chocolate chips for garnish

Instructions

1. Prepare the Oat Flour:
   Blend rolled oats in a food processor or high-speed blender until finely ground.
2. Combine Base Ingredients:
   In a microwave-safe bowl, combine peanut butter and maple syrup. Microwave for 40–60 seconds, then stir until smooth.
3. Add the Oat Flour:
   Gradually mix in the oat flour until the mixture is thick but moldable. If too dry, add a little extra maple syrup or peanut butter, 1 teaspoon at a time. For a moister texture, mix in pumpkin puree.
4. Form the Cups:
   Line a muffin tin with cupcake liners or use a silicone muffin pan. Press the peanut butter oat mixture evenly into each cup, flattening the tops.
5. Melt the Chocolate:
   In a small bowl, microwave chocolate chips and coconut oil in 30-second intervals until melted and smooth, stirring in between.
6. Top with Chocolate:
   Spoon melted chocolate over each oat cup and smooth the top with the back of a spoon. Add any desired toppings before the chocolate hardens.
7. Chill:
   Refrigerate for 2–3 hours or until fully set. Gently remove from the liners or silicone pan and store in an airtight container in the fridge.

Tips / Storage / FAQs

Tips:

• Use natural peanut butter for a softer texture and richer flavor.
• Silicone pans make removal easiest without the need for liners.
• Let them fully set in the fridge for best texture and hold.

Storage:

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 3 months—thaw slightly before serving.

FAQs:

• Can I use a different nut butter? Yes! Almond, cashew, or sunflower seed butter all work well.
• What if I don’t have maple syrup? You can substitute with honey or agave syrup.
• Can I skip the chocolate topping? Absolutely. These are still delicious with just the oat and peanut butter base.

Final Thoughts

These No Bake Peanut Butter Oat Cups strike the perfect balance of sweet, satisfying, and wholesome. Whether you’re making them as a quick treat for your family or meal-prepping snacks for the week, they’re as easy to love as they are to make. Keep a batch chilled for when the cravings hit—no baking required.

The Goods

No Bake Peanut Butter Oat Cups

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Make these easy No Bake Peanut Butter Oat Cups in minutes. With oats, peanut butter, and chocolate, they’re a healthier treat perfect for snacks or dessert.

Course Dessert, Snack

Cuisine American

Recipes

• 1½ cups peanut butter
• 1½ cups rolled oats blended into oat flour
• ¼ cup maple syrup
• 1 cup chocolate chips
• 1 tsp coconut oil optional, for smoother melting
• Optional Add-ins/Toppings:
• Pumpkin puree ¼–⅓ cup for added moisture
• Pumpkin spice 1½ tsp for a fall twist
• Flaky sea salt sprinkles, or mini chocolate chips for garnish

Instructions

Prepare the Oat Flour:

• Blend rolled oats in a food processor or high-speed blender until finely ground.

Combine Base Ingredients:

• In a microwave-safe bowl, combine peanut butter and maple syrup. Microwave for 40–60 seconds, then stir until smooth.

Add the Oat Flour:

• Gradually mix in the oat flour until the mixture is thick but moldable. If too dry, add a little extra maple syrup or peanut butter, 1 teaspoon at a time. For a moister texture, mix in pumpkin puree.

Form the Cups:

• Line a muffin tin with cupcake liners or use a silicone muffin pan. Press the peanut butter oat mixture evenly into each cup, flattening the tops.

Melt the Chocolate:

• In a small bowl, microwave chocolate chips and coconut oil in 30-second intervals until melted and smooth, stirring in between.

Top with Chocolate:

• Spoon melted chocolate over each oat cup and smooth the top with the back of a spoon. Add any desired toppings before the chocolate hardens.

Chill:

• Refrigerate for 2–3 hours or un

Notes

Use natural peanut butter for a softer texture and richer flavor.

Silicone pans make removal easiest without the need for liners.

Let them fully set in the fridge for best texture and hold.

Storage:

Store in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 3 months—thaw slightly before serving.

FAQs:

Can I use a different nut butter? Yes! Almond, cashew, or sunflower seed butter all work well.

What if I don’t have maple syrup? You can substitute with honey or agave syrup.

Can I skip the chocolate topping? Absolutely. These are still delicious with just the oat and peanut butter base.