No Bake Peanut Butter Oat Cups Recipe

Introduction

No Bake Peanut Butter Oat Cups are a delightful, no-fuss treat perfect for satisfying your sweet tooth without heating up the kitchen. With simple pantry ingredients, these cups offer a nostalgic, chewy texture topped with a luscious chocolate layer. They’re quick to make and perfect for an anytime snack or dessert.

Ingredients

• 1 cup creamy natural peanut butter
• 1/4 cup maple syrup
• 1 cup oat flour (rolled oats blitzed into flour; use gluten-free oats if needed)
• 1 cup chocolate chips (dark, milk, or semi-sweet)
• 1 teaspoon coconut oil (optional)

Instructions

1. Step 1: Combine the peanut butter and maple syrup in a microwave-safe bowl. Heat for 40 to 60 seconds until warm and gooey, then stir until smooth and well mixed.
2. Step 2: Gradually stir in the oat flour. The mixture will thicken and become dense but still moldable. If too dry, add a teaspoon more maple syrup or peanut butter until it holds together.
3. Step 3: Line a standard or mini muffin pan with paper or silicone liners to ensure easy removal later.
4. Step 4: Scoop the peanut butter oat mixture into each liner, pressing down firmly to create compact, even bases.
5. Step 5: In a small bowl, combine chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring between, until smooth and glossy. Spoon melted chocolate over each cup and smooth the top.
6. Step 6: Refrigerate the pan for 2 to 3 hours until the cups are firm. Remove gently from liners and enjoy or store as desired.

Tips & Variations

• For extra moisture and a seasonal twist, stir in 1/4 to 1/3 cup pumpkin puree with the oat flour.
• Swap peanut butter for almond or cashew butter for a different nutty flavor.
• If coconut oil isn’t available, simply melt the chocolate chips alone— the texture will still be delicious.
• Use silicone muffin liners for easier removal and less mess.

Storage

Store these peanut butter oat cups in an airtight container in the refrigerator for up to one week. To enjoy, simply let them sit at room temperature for a few minutes or enjoy chilled. They do not freeze well due to the texture of the oat mixture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for added texture, but the cups may be a little less smooth. Creamy peanut butter helps achieve a more uniform consistency.

Are these cups gluten-free?

They can be! Just be sure to use certified gluten-free rolled oats to make the oat flour. Otherwise, oats are naturally gluten-free but sometimes cross-contaminated.

No Bake Peanut Butter Oat Cups Recipe

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★★★★★

4.9 from 54 reviews

• Author: Olivia
• Total Time: 3 hours 10 minutes
• Yield: 12 standard-sized cups 1x
• Diet: Gluten Free

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Description

These No Bake Peanut Butter Oat Cups are a nostalgic, bite-sized treat combining creamy peanut butter, hearty oat flour, and a smooth chocolate top layer. Quick to prepare with simple pantry ingredients, they’re perfect for a wholesome snack or a healthy dessert without turning on the oven. Naturally gluten-free when using gluten-free oats, these cups offer a delightful chew and a satisfying balance of sweet and nutty flavors.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup creamy natural peanut butter
• 1/3 cup maple syrup
• 1 cup oat flour (made from rolled oats blitzed into flour; use gluten-free oats if needed)
• Optional: 1/4 to 1/3 cup pumpkin puree (for added moisture and flavor)

Chocolate Topping

• 3/4 cup chocolate chips (dark, milk, or semi-sweet)
• 1 tablespoon coconut oil (optional, for glossy smooth chocolate)

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Instructions

1. Melt the Peanut Butter and Maple Syrup: Combine the peanut butter and maple syrup in a microwave-safe bowl. Microwave for 40 to 60 seconds until warm and glossy, then stir thoroughly to create a smooth, unified mixture ready to coat the oats.
2. Mix in the Oat Flour: Gradually add the oat flour to the peanut butter mixture, stirring continuously until the mixture thickens and becomes dense enough to mold. If it feels too dry or crumbly, add an extra teaspoon of maple syrup or peanut butter. Optionally, stir in pumpkin puree for extra moisture and a seasonal twist.
3. Prep Your Muffin Pan: Line a standard or mini muffin pan with paper or silicone liners. This step is crucial to ensure easy removal of the oat cups once set.
4. Fill and Press: Scoop the oat mixture evenly into the prepared muffin cups. Press down firmly with your fingers to compact each base, creating a solid foundation for the chocolate topping.
5. Melt and Pour the Chocolate: Combine chocolate chips and coconut oil in a small bowl. Microwave in 30-second bursts, stirring between intervals until smooth and glossy. Spoon the melted chocolate over each oat cup, smoothing the tops with a spoon for an even layer.
6. Chill Until Set: Refrigerate the filled muffin pan for 2 to 3 hours or until fully firmed up. Once set, carefully remove the oat cups from the liners, ready to enjoy or store for later snacking.

Notes

• Use natural creamy peanut butter for the best texture and flavor.
• Oat flour can be made by grinding rolled oats in a food processor until fine.
• Substitute maple syrup with honey if preferred, though it may slightly alter flavor.
• Coconut oil in the chocolate topping is optional but helps prevent the chocolate from cracking.
• Store the peanut butter oat cups in an airtight container in the refrigerator for up to one week.
• Experiment with adding pumpkin puree for a seasonal variation; adjust binding liquids accordingly.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: no bake, peanut butter oat cups, healthy snack, gluten free, no cook dessert, maple syrup, chocolate topping, easy recipe