Description
No Bake Peanut Butter Oat Cups are a quick and easy snack made with creamy peanut butter, finely processed oat flour, sweet maple syrup, and a rich chocolate topping. These moldable, no-bake cups are perfect for a healthy treat or snack and can be customized with pumpkin puree for a seasonal twist.
Ingredients
Scale
Base 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
Chocolate Topping
- 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 you achieve a fine oat flour consistency.
- Combine Wet Ingredients: In a medium microwave-safe bowl, add peanut butter and maple syrup. Microwave for 40-60 seconds, then stir thoroughly until well combined.
- Mix Dry and Wet Ingredients: Gradually add the oat flour to the peanut butter and maple syrup mixture. Stir vigorously until the mixture becomes thick but moldable. If too dry, add more maple syrup or peanut butter about one teaspoon at a time. For a moister texture, optionally add 1/4 to 1/3 cup pumpkin puree.
- Prepare Muffin Pan: Line a muffin pan with cupcake liners or use a silicone muffin pan for easier removal. Scoop the peanut butter oat mixture evenly into each cup and press down firmly with your fingers.
- Make Chocolate Topping: In a microwave-safe small bowl, combine chocolate chips and coconut oil. Heat in 30-second increments, stirring between each, until the chocolate is fully melted and smooth.
- Top the Cups: Pour a layer of melted chocolate over each peanut butter oat cup and smooth with the back of a spoon. Optionally sprinkle flaky salt, sprinkles, or mini chocolate chips on top.
- Chill to Set: Refrigerate the muffin pan for 2-3 hours until the cups are completely set.
- Serve and Store: Carefully remove the cups from the pan or liners. Store 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 base mixture.
- If the mixture appears too dry, add more maple syrup or peanut butter in small increments to improve moldability.
- Using silicone muffin pans eliminates the need for liners and makes removal easier.
- Store these cups in the refrigerator since they contain fresh ingredients such as maple syrup and are not baked.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
