Ingredients
Scale
Oat Layer
- 2 cups quick-cooking oats
- ½ cup honey
- â…“ cup all-natural creamy peanut butter
- â…“ cup mini chocolate chips
- Optional: 1-2 teaspoons water
Chocolate Layer
- 6 oz. dark chocolate (chopped)
- 2 teaspoons coconut oil
Peanut Butter Layer
- ½ cup all-natural creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini M&M’s
- 2 tablespoons mini chocolate chips
Instructions
- Line a metal muffin pan with paper liners or use a silicone muffin pan.
- For the oat layer, combine quick-cooking oats, honey, peanut butter, and mini chocolate chips in a bowl. Mix well and add 2 tablespoons of the mixture into each muffin cup, pressing firmly.
- For the chocolate layer, melt dark chocolate and coconut oil in a microwave-safe bowl. Spoon 2 teaspoons of melted chocolate over each oat layer and swirl to cover evenly. Freeze for 5 minutes.
- For the peanut butter layer, microwave peanut butter and coconut oil until smooth. Spoon 2 teaspoons over the chocolate layer and swirl again. Top with mini M&M’s and mini chocolate chips.
- Freeze the muffin tin for 30 minutes to set.
- Once firm, remove oat cups from the pan and store in a freezer bag.
Notes
- Quick-cooking oats work best for this recipe.
- Ensure the oat cups are completely set before freezing to maintain their shape.