Peanut butter oat cups are a healthy yet lush combination of dark chocolate, gooey peanut butter, and chewy oats. Made with just 4-ingredients, these delicious treats are super simple to make. These no-bake peanut butter oat cups are a huge hit with everyone and will, for sure, become a part of your recipe repertoire!
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Why we love peanut butter oat cups
4-ingredient, 5-steps super simple recipe
Healthier than an average in-between snack
Mini-sized, so ideal for portion control
Hit the spot for something sweet after dinner
Even a big batch stores well for weeks in the fridge
Super tasty on-the-go treat, especially if you have a kid sitting for exams (like me!)
Recipe ingredients and variations
Oats: I used old-fashioned rolled oats for these peanut butter chocolate cups, and they are extra chewy for sure. If you don’t enjoy the heartier texture, use instant oats to give the cups less of a bite. While oats are naturally gluten-free, grab only certified gluten-free oats, if you're looking to make them gluten-free.
Peanut butter: Natural and organic peanut butter is what I prefer for my no-bake recipes like these chocolate peanut butter balls. Homemade will work wonders!
Almond butter is a great choice, or for those with allergies, seed butter.
Chocolate: Anytime I want to bump up the overall flavor of any of my recipes, like for my peanut butter stuffed dates, I sneak in dark chocolate. And these peanut butter oat bites were no different. The 70% dark chocolate was insanely good and brought balance to the creamy peanut butter.
You can also use 55% dark chocolate or milk chocolate.
Maple syrup: Chocolate and PB make a decadent duo, but maple syrup ties the two layers together. Other sweeteners that pair well in these peanut butter chocolate cups are honey or date syrup.
How to make peanut butter oat cups?
There will come a time when I’m ready to turn on the oven again. That time is not now. So, I’m happy to continue with my no-bake recipe streak, like with my well-loved no-bake oatmeal peanut butter bars!
If you love and adore the idea of having chocolate not just for dessert but any time of the day or night, don’t sleep on this recipe!
Step 1: Make your oat base by mixing rolled oats, peanut butter, and maple syrup until everything is well moistened and clumpy.
Step 2: Spoon the mixture into silicone cups, press it down, and then place them in the freezer for a few minutes to set.
Step 3: Melt dark chocolate in a double boiler like I did for my eggless brownie cookies. Add peanut butter. Then whisk, whisk, whisk till it’s glossy.
Step 4: Pour over the oat base. Sprinkle chopped peanuts on top.
Step 5: Place them back in the refrigerator till completely set.
Pro tips
- I used smooth peanut butter for these peanut butter oats snacks. But after having 2 (or 3) of these cups, I’d say crunchy peanut butter would have been wonderful too!
- To make it easier to transport the peanut butter oat bites, put your silicone cups in a mini muffin tray. Don’t have silicone liners? Mini muffin paper cups work just as well.
- Don’t rush the chilling time. Give these tiny bites of healthy heaven at least 2 to 3 hours of refrigerator time to get that perfect texture and consistency.
- Don’t have time for the cups to firm up? Expedite things by sliding them into the freezer.
- I’ve made plenty of batches by now, and all of them had a good shelf-life. Just transfer the peanut butter oat cups into an airtight container and store them in the fridge. They will stay well for up to 2 weeks.
More chocolate peanut butter desserts
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these peanut butter oat cups as much as we do!
📖 Recipe
Peanut Butter Oat Cups
Ingredients
Crust
- 1/2 cup Rolled oats
- 2 tbsp Peanut butter
- 2 tbsp Maple syrup
Filling
- 1/2 cup Dark chocolate chips 70%
- 2 tbsp Peanut butter
- Chopped peanuts for topping
Instructions
Crust
- Mix all the ingredients in a bowl. The mixture should be well moistened and clumpy.
- Drop small spoonfuls in small silicon cups or mini muffin tray, lined with paper liners.
- Press down well and freeze for 5-10 minutes.
Filling
- Melt the chocolate and mix in the peanut butter until the mixture is smooth.
- Drop spoonfuls of this mixture on top of the oats crust.
- Top with chopped peanuts if you like.
- Refrigerate until set. Store in an air-tight container in the refrigerator. Enjoy!
Video
Nutrition
Gagné, Sylvie says
recettes facile à réaliser et très bonne. De petites bouchées que j'ai réalisé dans des moules à muffin petit en silicone. Il est possible de mettre aussi les arachides dans la base ou sur le chocolat. Des noix aussi pourraient être ajoutés au lieu des arachides.
Norene Ryks says
Looks delicious
Natasha Minocha says
Thank you so much!