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No Bake Peanut Butter Oat Cups Recipe

★★★★★

4.9 from 54 reviews
  • Author: Olivia
  • Total Time: 3 hours 10 minutes
  • Yield: 12 standard-sized cups 1x
  • Diet: Gluten Free

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.

Ingredients

Scale

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)

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

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Find it online: https://bitesbyolivia.com/no-bake-peanut-butter-oat-cups-recipe/