Description
No Bake Peanut Butter Oat Cups are the ultimate healthy treat that tastes just like a Reese’s peanut butter cup — but made with wholesome, pantry-staple ingredients. A chewy, naturally sweetened peanut butter oat base topped with a smooth dark chocolate shell and a sprinkle of flaky sea salt. No oven, no fuss, no guilt.
Ingredients
1 1/2 cups old-fashioned rolled oats (or oat flour, finely processed)
1/2 cup natural creamy peanut butter (well-stirred)
3 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
Pinch of sea salt
1 cup dark chocolate chips
1 tablespoon coconut oil
Optional: flaky sea salt for topping, mini chocolate chips, chopped peanuts
Instructions
1. Line a standard 12-cup muffin tin with paper liners, or use a silicone muffin pan (no lining needed).
2. In a medium bowl, combine rolled oats, peanut butter, maple syrup, vanilla extract, and sea salt. Stir until fully combined and the mixture holds together. If too dry, add 1 teaspoon of water at a time.
3. Scoop about 2 tablespoons of the peanut butter oat mixture into each muffin cup. Press down firmly and evenly with your fingers or the back of a spoon.
4. Place the muffin tin in the freezer for at least 2 hours until the oat base is firm and set.
5. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until completely melted and smooth.
6. Remove the tray from the freezer. Spoon 1–2 tablespoons of melted chocolate over each oat cup and spread smooth with the back of a spoon.
7. Sprinkle with flaky sea salt while the chocolate is still wet.
8. Return to the freezer for 1 hour until the chocolate is fully set.
9. Remove cups from the pan and serve. Let sit for 5 minutes before eating for best texture.
Notes
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Allow cups to sit at room temperature for 5 minutes before eating — they soften slightly and become perfectly chewy.
Use a silicone muffin pan for the easiest removal — no liners needed.
Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a nut-free version.
Use certified gluten-free oats to make this recipe fully gluten-free.
Make mini cups using a mini muffin tin for perfect bite-sized portions.
Add 1 tablespoon of chia seeds or hemp seeds to the oat base for extra fiber and protein.
Use dairy-free chocolate chips and maple syrup to keep this recipe fully vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 294
- Sugar: 16g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg