These mini no-bake peanut butter oat cups are the perfect nourishing snack to make for you and your family. They’re full of rich peanut flavor, the oats add texture, and they’re topped with a layer of chocolate. They’re kid and toddler friendly!
These peanut butter oat cups are so satisfying and really serve my sweet tooth. I love anything with peanut butter and chocolate, and these are a favorite in my house!
I love to make these to have on hand for quick snacks and a healthier dessert! I freeze half the batch so that I can eat them whenever I want. I hope you love this recipe as much as my family and I do!
Ingredients
Peanut Butter – almond butter can be substituted
Maple Syrup or Honey – adds some sweetness to the cups
Rolled Oats – instant oats can also be substituted
Chocolate Chips – you can choose the type of chocolate you like! I like semisweet or dark chocolate for these
Coconut Oil – to thin out the chocolate
I use a 24-cup mini muffin pan to make these. This is the one I have Mini Muffin Pan.
For Littles
I make these with my toddler in mind! They’re a great snack for an energy boost and will keep a little one full. Even though it’s a sweet snack, it’s made with wholesome ingredients. You can serve this to your little 12 months +!
How To
In a bowl mix together the peanut butter and honey and then add in the oats and mix again.
Press the mixture evenly into the mini muffin pan. Then melt your chocolate and coconut oil together pour over the cups evenly.
Chill in the freezer for 30 minutes and enjoy!:)
Mini No-Bake Peanut Butter Oat Cups
Ingredients
- 1 cup peanut butter
- 1/4 cup honey or maple syrup
- 1 1/4 cup rolled or instant oats
- 3/4 cup chocolate chips
- 2 tablespoons coconut oil
Instructions
- If you are using a silicone mini muffin pan, place on a baking sheet and set aside. If you are not using a silicone one, spray the pan really well with cooking spray and set aside
- In a medium sized bowl, combine the peanut butter and honey (or maple syrup) and stir until combined. Then add in the rolled or instant oats and mix until the oats are evenly coated with the peanut butter mixture.
- Press the mixture into the mini muffin pans evenly into each cup. The mixture should fill about 3/4 of the cup.
- Once the cups are evenly filled up with the oat mixture, melt the chocolate chips and coconut oil together in a glass bowl in the microwave. Microwave for 30 seconds, stir with a fork and then microwave for another 10-15 seconds and stir again.
- Spoon the chocolate evenly over the oat cups. It’s ok if it’s not perfect or the chocolate spills over, the chocolate hardens in the freezer and they will look great once you pop them out of the mini muffin pan!
- Freeze for 30 minutes. Pop out the oat cups and serve! You can store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enjoy!:)
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