Monster Cookie Oat Cups
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
*Oat Layer:*
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural creamy peanut butter
- ⅓ 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 your metal muffin pan with paper liners or use a silicone muffin pan without the need for liners.
- Start with the oat layer. Mix quick-cooking oats, honey, peanut butter, and mini chocolate chips in a bowl. If it feels dry, add 1 to 2 teaspoons of water. Press about 2 tablespoons of the oats into each muffin cup.
- Proceed with the chocolate layer. Melt dark chocolate and coconut oil in a microwave-safe bowl, stirring at 20-second intervals. Spoon 2 teaspoons of melted chocolate onto the oat layer, swirling the pan for even distribution. Freeze for 5 minutes.
- Now, the peanut butter layer. Microwave peanut butter and coconut oil for 15 seconds, stir until well combined. Add 2 teaspoons of the peanut butter mixture on top of the chocolate layer, swirl to even it out. Sprinkle mini M&Ms and mini chocolate chips on each cup.
- Freeze the muffin tin for at least 30 minutes to an hour to set.
- Once set, transfer the oat cups from the muffin pan to a freezer bag and store in the freezer.
Notes
- Avoid using rolled oats, as old-fashioned rolled oats would be too tough for these cups.
- Ensure the oat cups are well-set before freezing for the best results.
