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A stack of peanut butter oatmeal cups on a plate.
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Peanut Butter Oatmeal Cups

These PB Oat Cups are chewy, chocolatey, and PB-packed. It's your new favorite no-bake treat. They combine a chewy oat base with creamy peanut butter and a chocolate topping. They're naturally gluten-free (if using certified GF oats) and so delicious!
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings 12 cups
Calories 249kcal
Author Marly McMillen

Equipment

Ingredients

Oat Base

  • 1 ¾ cup rolled oats
  • ½ cup peanut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons peanut butter
  • Garnish: Coconut flakes, chopped peanuts, or flaky sea salt

Instructions

  • Prepare the pan: Line a standard 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • Make the oat base: In a large bowl, combine oats, peanut butter, syrup, melted coconut oil, and vanilla. Stir until fully mixed and sticky (it should hold together when pressed). If too dry, add 1 tsp m1 ¾ cup rolled oatsore honey; if too wet, add 1 tbsp more oats.
    1 ¾ cup rolled oats, ½ cup peanut butter, 2 tablespoons coconut oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract
  • Form the cups: Divide mixture evenly among the 12 muffin cups (~2 tbsp each). Press firmly into the bottom and slightly up the sides to form a cup shape. Use the back of a spoon or a small glass to compact. Place in the freezer for 15 minutes to firm up.
    An oatmeal mixture is portioned into muffin pan compratments.
  • Make the chocolate toppingIn a microwave-safe bowl, melt chocolate chips and 2 tbsp peanut butter in 20-second intervals, stirring between each until smooth. (Alternatively, use a double boiler.)
    1 cup semi-sweet chocolate chips, 2 tablespoons peanut butter
  • Assemble: Remove oat cups from freezer. Spoon ~1 tbsp melted chocolate into each cup, spreading to cover the base. Tap the pan gently to level. Sprinkle with sea salt or peanuts if desired. Refrigerate for at least 45 minutes (or freeze for 20) until chocolate is firm.
    Garnish: Coconut flakes, chopped peanuts, or flaky sea salt
    Chocolate sauce is being drizzled over oat mixture in muffin pan compartments.
  • Serve & store: Pop cups out of the tin. Store in an airtight container in the fridge for up to 1 week or freezer for 1 month. Let thaw 5 minutes before eating.

Notes

Variations

  • Protein boost: Add 1 scoop vanilla protein powder to the oat base (adjust liquid as needed).
  • Nut-free: Use sunflower seed butter.
  • Extra crunch: Mix ¼ cup crushed pretzels or rice cereal into the oat base.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 218mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8IU | Calcium: 28mg | Iron: 2mg
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