Go Back

No-Bake Peanut Butter Oat Cups

A perfectly chewy, wholesome, no-bake treat featuring a peanut butter and rolled oat base topped with a thick layer of dark chocolate and flaky sea salt.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 cups
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Oat Base
  • 1 cup Creamy natural peanut butter Just peanuts and salt; stirred well
  • 1/3 cup Maple syrup or honey
  • 2 tbsp Coconut oil Melted
  • 1 tsp Vanilla extract
  • 2 cups Old-fashioned rolled oats Do not use quick oats
  • 1/4 tsp Fine salt Omit if your peanut butter is very salty
Chocolate Topping
  • 1 cup Dark chocolate chips Semi-sweet also works
  • 1 tsp Coconut oil Helps soften the chocolate layer
  • 1 pinch Flaky sea salt For garnish (e.g., Maldon)

Equipment

  • 12-cup muffin tin
  • Muffin Liners (Silicone preferred)
  • Microwave-safe bowls
  • Silicone Spatula

Method
 

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium microwave-safe bowl, combine the peanut butter, maple syrup (or honey), and 2 tablespoons of melted coconut oil. Microwave for 20-30 seconds until warm and easily stirrable. Stir in the vanilla extract and fine salt.
  3. Add the rolled oats to the warm peanut butter mixture. Fold thoroughly with a spatula until every oat is coated and no dry spots remain.
  4. Divide the oat mixture evenly among the 12 muffin cups. Use the back of a spoon or a small glass to press the mixture down very firmly into an even, compact layer.
  5. In a separate microwave-safe bowl, combine the dark chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second increments, stirring well after each, until completely melted and smooth.
  6. Spoon the melted chocolate evenly over the packed oat bases, smoothing it to the edges.
  7. Immediately sprinkle flaky sea salt over the wet chocolate.
  8. Place the muffin tin in the refrigerator for at least 1 hour (or freezer for 30 minutes) until the chocolate is fully set and the oat base is firm.
  9. Store leftovers in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Notes

Using silicone muffin liners makes popping these cups out incredibly easy without tearing. Make sure to pack the oat base as tightly as possible so the cups don't crumble when you bite into them.