No Bake Peanut Butter Oat Cups Recipe

Introduction

No Bake Peanut Butter Oat Cups are a delightful and wholesome treat that brings back childhood memories with every bite. These simple, no-bake cups combine creamy peanut butter, hearty oats, and a luscious chocolate topping for an easy snack or dessert.

Ingredients

• 1 cup creamy natural peanut butter
• 1/3 cup maple syrup
• 1 cup oat flour (rolled oats blitzed into flour, gluten-free if desired)
• 1/2 cup chocolate chips (dark, milk, or semi-sweet)
• 1 teaspoon coconut oil (optional, for glossy chocolate)

Instructions

1. Step 1: Combine peanut butter and maple syrup in a microwave-safe bowl. Heat for 40 to 60 seconds until warm and oozy, then stir until smooth and unified.
2. Step 2: Gradually add oat flour to the peanut butter mixture, stirring well. The mixture should become thick and moldable. If too dry, add a little more maple syrup or peanut butter to achieve the right consistency.
3. Step 3: Line a standard or mini muffin pan with paper or silicone liners for easy removal later.
4. Step 4: Scoop the peanut butter oat mixture into the prepared muffin cups, dividing evenly. Press firmly with your fingers to form solid, even bases.
5. Step 5: In a small bowl, melt chocolate chips with coconut oil in 30-second bursts, stirring until smooth and glossy. Spoon the melted chocolate over each cup and smooth the tops.
6. Step 6: Refrigerate the cups for 2 to 3 hours until set. Remove gently from the liners and enjoy.

Tips & Variations

• For extra moisture and a seasonal twist, stir in 1/4 to 1/3 cup pumpkin puree into the oat mixture before filling the cups.
• Use gluten-free oats to keep the recipe gluten-free.
• Swap maple syrup for honey or agave nectar if preferred.
• If you don’t have coconut oil, the chocolate can be melted on its own, just expect a slightly less glossy finish.

Storage

Store the peanut butter oat cups in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage; thaw in the fridge before enjoying. To serve, allow them to sit at room temperature for a few minutes if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works fine, but it will add texture to the cups. Creamy peanut butter helps achieve a smoother consistency and easier mixing.

Can I make these cups without chocolate?

Absolutely! The chocolate topping is optional. You can also try drizzling melted white chocolate or topping with chopped nuts or seeds for variety.

No Bake Peanut Butter Oat Cups Recipe

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★★★★★

4.6 from 84 reviews

• Author: Andria
• Total Time: 3 hours 15 minutes (including chilling time)
• Yield: 12 standard cups or about 24 mini cups 1x
• Diet: Gluten Free

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Description

No Bake Peanut Butter Oat Cups are a simple, nostalgic treat that combines creamy peanut butter, hearty oat flour, and a luscious chocolate topping. These no-bake snacks are easy to prepare with pantry staples, making them perfect for a quick dessert or energy-packed snack without turning on the oven.

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Ingredients

Scale 1x2x3x

Base

• 1 cup creamy natural peanut butter
• 1/3 cup maple syrup
• 1 1/4 cups oat flour (rolled oats blitzed into flour; gluten-free if using gluten-free oats)

Chocolate Topping

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

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Instructions

1. Melt the Peanut Butter and Maple Syrup: Combine peanut butter and maple syrup in a microwave-safe bowl. Microwave for 40 to 60 seconds until warm and oozy. Stir thoroughly to create a smooth, unified mixture.
2. Mix in the Oat Flour: Gradually add oat flour to the peanut butter mixture, stirring continuously. The mixture should thicken and become dense but moldable. If too dry, add a teaspoon more maple syrup or peanut butter. For extra moisture and flavor, optionally stir in 1/4 to 1/3 cup pumpkin puree.
3. Prep Your Muffin Pan: Line a standard or mini muffin pan with paper or silicone liners to ensure easy removal of the cups later.
4. Fill and Press: Divide the oat mixture evenly among the prepared muffin cups. Press firmly with fingers to create compact, even bases ready to hold 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 each until the chocolate is smooth and glossy. Spoon the melted chocolate evenly over each oat base and smooth the top with the back of a spoon.
6. Chill Until Set: Place the pan in the refrigerator for 2 to 3 hours until the cups are firm. Carefully remove the cups from the liners and serve or store for later snacking.

Notes

• Use natural creamy peanut butter for the best texture and flavor.
• Oat flour can be made at home by blitzing rolled oats until powdery.
• For gluten-free cups, ensure oats used are certified gluten-free.
• Coconut oil is optional but helps give the chocolate a smooth and glossy finish.
• Adding pumpkin puree adds moisture and a seasonal twist but is optional.
• Store cups in the refrigerator to keep them firm and fresh.
• Line the muffin pan well; cups are sticky and difficult to remove without liners.

• Prep Time: 10 minutes
• Cook Time: 5 minutes (melting steps only)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake peanut butter oat cups, peanut butter snacks, healthy peanut butter treats, no bake desserts, gluten free snacks, easy no bake recipes