Easy No Bake Peanut Butter Oat Cups
Chewy, chocolate‑topped oat cups made with peanut butter, oats, and a hint of sweetness — no bake required. A wholesome, grab‑and‑go treat that’s perfect for snacks, meal prep, or an anytime dessert.
Equipment
- Muffin Tin
- Paper liners or silicone cups (optional)
- Mixing Bowl
- Spoon or spatula
- Microwave‑safe bowl (for melting chocolate)
Ingredients
Oat Base
- 1/2 cup honey
- 1/3 cup peanut butter
- 2 1/4 cups rolled oats
- 1 tsp vanilla extract
Chocolate Topping
- 3/4 cup dark chocolate for melting
- 2 tsp coconut oil
- sea salt a pinch for sprinkling on top
Instructions
- In a bowl, mix together the rolled oats, honey, peanut butter, and vanilla until everything is well coated.
- Line a muffin tin with paper liners or silicone cups (or grease lightly). Divide the oat mixture evenly among the wells, pressing it down firmly with the back of a spoon to compact the base.
- In a microwave‑safe bowl, combine the dark chocolate and coconut oil. Heat in short bursts, stirring between bursts, until melted and smooth.
- Spoon the melted chocolate over each oat base, spreading it evenly. While the chocolate is still soft, sprinkle a pinch of sea salt on top of each cup.
- Place the muffin tin in the freezer (or fridge) and chill for about 1 hour — or until the chocolate topping is firm.
- Once set, gently pop the cups out of the tin. Store in an airtight container in the fridge (up to a week) or freeze (up to 3 months). Enjoy chilled or at room temperature.
Notes
For the best texture, press the oat base firmly so it holds together well. Use rolled oats — avoid instant oats which can get mushy. Add a pinch of sea salt on top for a sweet‑salty balance. These make great on‑the‑go snacks and freeze well too.