Description
These No Bake Peanut Butter Oat Cups are a delicious and easy-to-make snack featuring a blend of peanut butter, finely processed oats, and sweet maple syrup, topped with a smooth layer of melted chocolate. Perfect for a quick treat without any baking required, they set beautifully in the fridge and can be customized with optional pumpkin puree for extra moisture and flavor.
Ingredients
Scale
Main Ingredients
- 1.5 cups peanut butter
- 1.5 cups rolled oats, processed finely in a food processor to make oat flour
- 1/4 cup maple syrup
- 1 cup chocolate chips
- 1 tsp coconut oil, optional
Instructions
- Prepare oat flour: Blend the rolled oats in a high-speed blender or food processor until they reach a fine oat flour consistency.
- Mix peanut butter and syrup: In a medium-sized microwave-safe bowl, combine peanut butter and maple syrup, then microwave for 40-60 seconds. Stir thoroughly until completely combined and smooth.
- Add oat flour: Slowly add the blended oat flour to the peanut butter mixture, mixing well. The mixture should be thick but moldable. If too dry and crumbly, add more maple syrup or peanut butter teaspoon by teaspoon. Optionally, add 1/4 to 1/3 cup pumpkin puree for moisture.
- Prepare muffin pan: Line a muffin pan with cupcake liners or use a silicone muffin pan for easy removal.
- Scoop mixture: Evenly scoop the peanut butter oat mixture into the prepared muffin pan cavities and press down firmly to compact.
- Melt chocolate: Place chocolate chips and coconut oil (if using) in a microwave-safe small bowl. Heat in 30-second intervals, stirring between sessions until smooth and completely melted.
- Top with chocolate: Pour a layer of melted chocolate over each muffin cup, smoothing the surface with the back of a spoon. Optionally, sprinkle flaky salt, sprinkles, or mini chocolate chips before chocolate hardens.
- Refrigerate: Place the muffin pan in the refrigerator for 2-3 hours until the cups have fully set.
- Serve and store: Remove the peanut butter oat cups carefully from the muffin liners or silicone pan. Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- For a pumpkin-flavored variation, add 1/3 cup pumpkin puree and 1 1/2 teaspoons pumpkin spice to the mixture.
- If mixture is too dry, gradually add more maple syrup or peanut butter to achieve the right consistency.
- Using silicone muffin pans makes removal easier and avoids the need for liners.
- Store these cups in the refrigerator because they use fresh maple syrup and are not baked.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
