Indulge in these Peanut Butter Oat Cups that are ready in just under 20 minutes—a delightful no-bake treat for the summer! Crafted from rolled oats and creamy peanut butter, topped with melted dark chocolate, they’re a true summer delight.
Why You’ll Love This Recipe:
- Quick and easy, these Peanut Butter Oat Cups are ready in under 20 minutes.
- A perfect no-bake treat, ideal for the summer months!
- You only need four simple ingredients for this recipe.
- Perfect for those days when you want a sweet treat without heating up the oven.
- This recipe is vegan, plant-based, and dairy-free as written.
- Use certified gluten-free oats for a gluten-free version.
- Easily prepared with silicon liners for convenient removal.
- The combination of peanut butter, chocolate, and oats is simply heavenly.
Tips And Tricks:
- Mix maple syrup and peanut butter first before adding oats for smoother blending.
- Optimal results are achieved using silicon liners.
- If using creamy, runny peanut butter, expect longer freezing times until firm.
- Melt dark chocolate in the microwave with a touch of oil, microwaving in 30-second intervals and stirring well each time.
Frequently Asked Questions:
- Can I use quick oats instead of rolled oats? While untested, quick oats should work similarly. Adjust the quantity as needed for desired texture.
- Do I have to use silicon molds? It’s highly recommended for easier removal.
- Should these be stored in the fridge or freezer? Store in an airtight container in either the fridge or freezer. The fridge yields a softer texture, while the freezer requires a few minutes of softening on the counter before enjoying.
Peanut Butter Oat Cups
Ingredients
- 2/3 cup peanut butter
- 3/4 cup old-fashioned rolled oats
- 2 tbsp maple syrup
- 1 cup melted chocolate of choice
- Optional: flakey sea salt
Instructions
- In a bowl, mix peanut butter and maple syrup.
- Add oats and mix until well combined.
- Press oat mixture into silicon molds evenly using a spoon or cookie scoop (about 2 tbsp per base).
- Add a dollop of peanut butter on top and freeze for 20 minutes.
- Meanwhile, melt dark chocolate in the microwave with a bit of oil.
- Once firm, pour melted chocolate over each oat cup and freeze for an additional 20 minutes.
- Remove from liners, sprinkle with flakey sea salt if desired, and enjoy!
Notes
- Mix maple syrup and peanut butter first before adding oats.
- Opt for silicon liners for easy removal.
- Adjust freezing time if using runny peanut butter.
- Melt dark chocolate in microwave with oil, stirring in 30-second intervals.
- Use a cookie scoop for even distribution of oat mixture.