No-Bake Peanut Butter Oat Cups
Servings 12
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.