No-Bake Peanut Butter Oat Cups
Creamy, chewy, chocolate-topped no-bake peanut butter oat cups with a hint of sea salt and no oven required.
Ingredients
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup pure maple syrup or honey
- 1/4 cup melted coconut oil
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon vanilla bean paste or vanilla bean paste
- 1/8 teaspoon fine salt
- 1 cup semi-sweet chocolate chips or dark chocolate chips
- 1 tablespoon coconut oil
- 1/2 teaspoon flaky sea salt
Instructions
- Line a standard 12-cup muffin tin with paper or silicone liners and set aside.
- In a medium bowl, stir together the peanut butter, maple syrup, 1/4 cup melted coconut oil, vanilla bean paste, and fine salt until smooth and glossy.
- Add the rolled oats to the peanut butter mixture and stir until all of the oats are evenly coated and the mixture is thick and sticky.
- Scoop about 2 tablespoons of the oat mixture into each muffin cup, dividing it evenly among the 12 liners.
- Use the back of a spoon or your fingertips to press the mixture firmly into an even, compact layer in the bottom of each liner.
- Place the muffin tin in the freezer for 10 minutes to allow the base layer to firm up.
- In a microwave-safe bowl, combine the chocolate chips and 1 tablespoon coconut oil.
- Microwave the chocolate mixture in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Remove the muffin tin from the freezer and spoon the melted chocolate over each oat base, dividing it evenly and tilting or spreading so the chocolate covers the surface.
- While the chocolate is still soft, sprinkle a small pinch of flaky sea salt over the top of each cup.
- Return the muffin tin to the freezer for 15 to 20 minutes, or until the chocolate is fully set and the cups are firm.
- Once set, remove the cups from the muffin tin and store them in an airtight container in the refrigerator until ready to serve.
Notes
- Store the cups in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze the cups in a single layer until solid, then transfer to a freezer-safe container and freeze for up to 2 months.
- Let frozen cups sit at room temperature for 10 to 15 minutes before serving for the best texture.
- Use natural or regular creamy peanut butter, but avoid very dry or oily jars that do not stir together smoothly.
- For longer storage, freeze the cups in a single layer until solid, then transfer to a freezer-safe container and freeze for up to 2 months.
- Let frozen cups sit at room temperature for 10 to 15 minutes before serving for the best texture.
- Use natural or regular creamy peanut butter, but avoid very dry or oily jars that do not stir together smoothly.