No Bake Peanut Butter Oat Cups
A creamy peanut butter oat layer topped with melted chocolate to make a tasty peanut butter chocolate treat that your whole family will love.
Servings: 12
Ingredients
- 1.5 cups peanut butter
- 1.5 cups rolled oats processed finely in a food processor to make oat flour
- 1/4 cup maple syrup
- 1 cups chocolate chips
- 1 tsp coconut oil optional
Instructions
- Blend oats in a high-speed blender or food processor to make oat flour.
- Add your peanut butter and maple syrup to a medium sized microwave-safe bowl and microwave for 40-60 seconds. Stir thoroughly until peanut butter and maple syrup is completely combined.
- Next, slowly add the blended oats to the bowl and mix well (it should take some effort to mix!). You can also use a food processor to do this. The mixture should be very thick, but easily moldable. If the mixture looks way too dry and crumbly, add more maple syrup or PB (about a teaspoon extra at a time). You can also add 1/4-1/3 cup of pumpkin puree for a moister cup.
- Prepare a muffin pan by lining with cupcake liners. Or, use a silicone muffin pan as shown here for the easiest method. Note: These will be difficult to remove from your muffin pan without liners. You can also make them in a mini muffin silicone pan or mini muffin tin with paper liners.
- Scoop the peanut butter oat mixture evenly into the muffin pan and press down with your fingers.
- In a microwave-safe small bowl, add chocolate chips and coconut oil. Heat in 30 second increments until chocolate is completely melted and smooth. Stir with a spoon in between microwave sessions.
- Pour a layer of chocolate into each muffin hole and smooth the top with the back of a spoon. Optional: Sprinkle flaky salt, sprinkles, or mini chocolate chips on top of the chocolate layer before the chocolate hardens.
- Refrigerate for 2-3 hours to let set completely. Carefully remove them from the muffin pan, liner, or silicone pan. Store in an airtight container for up to 5 days for best freshness. Since they're not baked and use fresh ingredients like maple syrup, store them in the refrigerator over room temperature.
Notes
Add 1/3 cup of pumpkin puree + 1 1/2 tsp of pumpkin spice for a pumpkin version!
