Introduction

Peanut Butter Oat Cups are a delicious and easy no-bake snack perfect for satisfying your sweet tooth while keeping it wholesome. With a chewy oat base, creamy peanut butter filling, and a smooth chocolate coating, these treats come together quickly and make a great grab-and-go option.

The image shows a close-up of small dessert cups stacked on a white plate with a white marbled surface underneath. Each cup has three layers: a bottom layer of light brown crunchy oats, a middle layer of smooth, creamy peanut butter in tan color, and a top layer of dark chocolate that looks glossy and firm, sprinkled lightly with white flakes. The three stacked cups are in the center, with more cups blurred softly in the background. The scene is bright with natural light and a simple white vertical panel background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup peanut butter
3/4 cup old fashioned (rolled) oats
2 tbsp maple syrup
1 tbsp peanut butter (for regular filling, per oat cup)
OR 1/2 cup peanut butter + 3 tbsp protein powder (for protein filling)
1 cup chocolate chips (melted)
Flaky sea salt (optional)
About 2 tsp oil (for melting chocolate)

Instructions

Step 1: In a bowl, mix together the peanut butter and maple syrup until smooth.
Step 2: Add the rolled oats to the peanut butter mixture and stir until well combined.
Step 3: Using silicone molds, press the oat mixture evenly into each cavity. About 2 tablespoons per cup works well; a cookie scoop can help with portioning.
Step 4: For the filling, either add a dollop of plain peanut butter on top of each oat base or mix the protein powder with peanut butter and spread this protein filling on each cup.
Step 5: Freeze the filled cups for 20 minutes to firm up the base and filling.
Step 6: While freezing, melt the chocolate chips with about 2 teaspoons of oil in the microwave. Heat in 30-second increments, stirring thoroughly between each until smooth.
Step 7: Remove the oat cups from the freezer and spoon or pour the melted chocolate over each one to coat the top.
Step 8: Return the cups to the freezer for another 20 minutes to set the chocolate coating.
Step 9: Once firm, remove the oat cups from the silicone molds, sprinkle with flaky sea salt if desired, and enjoy!

Tips & Variations

Use creamy peanut butter for a smoother texture, but note this may extend freezing time as it can be runnier.
Make sure to mix the maple syrup and peanut butter thoroughly before adding oats for better consistency.
Silicone molds or liners work best to easily remove the cups without breaking.
Add a pinch of cinnamon or a drop of vanilla extract to the oat base for extra flavor.
Substitute maple syrup with honey or agave syrup if preferred.

Storage

Store the peanut butter oat cups in an airtight container in the freezer for up to 2 weeks. To enjoy, remove from the freezer and let sit at room temperature for a few minutes to soften slightly before eating. They can also be kept in the refrigerator for up to 4 days but will be firmer.

How to Serve

The image shows a white plate with three stacked dessert cups made of three layers: the bottom layer is golden and crunchy with visible oats, the middle layer is creamy and light brown, and the top layer is smooth and dark chocolate with coarse salt sprinkled on it. Around the stack are more of the same cups resting on the white plate, all with the same three layers visible, placed on a white marbled surface with a white wall background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add some extra texture but may affect how smooth the oat base is. The freezing time may also need to be a bit longer if the peanut butter is oilier.

What can I substitute for protein powder in the filling?

If you don’t have protein powder, you can simply use extra peanut butter for the filling or try mixing in finely ground oats or almond flour to keep the texture similar.