Get ready for the tastiest no-bake treat ever – peanut butter oat cups! No-bake desserts are awesome because they’re super quick, easy, and you don’t even need an oven.
Hey chocolate + peanut butter lovers, get excited for your new favorite no-bake dessert: chocolate peanut butter oat cups!
And guess what? You don’t need an oven for this epic treat. No-bake desserts are perfect when you’re short on time or don’t want to heat up your kitchen!
These irresistible peanut butter chocolate oat cups are made with three layers of deliciousness.
No-Bake Peanut Butter Oat Cups
Ingredients
*Oat Layer*
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural creamy peanut butter
- ⅓ cup chopped peanuts
- 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 chocolate chips
Instructions
- Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
- Start with the oat layer. Mix quick-cooking oats, honey, peanut butter, and chopped peanuts in a bowl until combined. If it’s too dry, add 1 to 2 teaspoons of water. Press about 2 tablespoons of the oats into the bottom of each muffin cup.
- For the chocolate layer, melt the dark chocolate and coconut oil in a microwave-safe bowl in 20-second increments until smooth. Pour 2 teaspoons of melted chocolate onto the oat layer in each cup. Swirl the pan to spread the chocolate evenly. Freeze for 5 minutes.
- Make the peanut butter layer by microwaving peanut butter and coconut oil for 15 seconds. Stir and add 2 teaspoons of the mixture onto the chocolate layer. Swirl again and sprinkle mini chocolate chips on top of each cup.
- Freeze the muffin tin for 30 minutes to an hour until set.
- Once firm, remove the oat cups from the muffin pan and store them in a freezer bag in the freezer.
Notes
- You can use chocolate chips instead of chopped chocolate pieces.
- If you prefer milk chocolate, go ahead and use it.
- Avoid using rolled oats; they’ll be too tough for this recipe.
- Let the oat cups set properly before freezing them.