Get ready to indulge in some serious guilt-free bliss with our No Bake Peanut Butter Oat Cups! These delectable treats are designed to crush your peanut butter cup cravings without any remorse. Packed with healthy fats and fiber, they’re not only delicious but also a wholesome snack option.
The best part? They require no baking! Simply whip up the mixture, pour it into a muffin tin, and pop it in the freezer to set. In no time, you’ll have a batch of satisfying sweet treats ready to enjoy whenever your sweet tooth strikes!
Table of Contents
Perfect No Bake Peanut Butter Oat Cups
We’re huge fans of anything chocolate and peanut butter! With recipes like our Reese’s peanut butter cup cookies, Reese’s peanut butter blondies, and this peanut butter lover’s s’mores dip, it’s pretty obvious we’re always looking for ways to incorporate the flavor of Reese’s cups into our treats.
However, sometimes we want something a little on the healthier side. That doesn’t mean we have to give up all the peanut butter chocolate goodness, though!
Instead, let us introduce you to these no-bake peanut butter oat cups. Loaded with the indulgent flavor of everyone’s favorite candy, they’re:
- Created with less than ten pantry staple ingredients.
- Made with a few simple steps and absolutely zero baking.
- Full of healthy fats and fiber.
- Customizable to fit your flavor preferences and dietary needs.
- Great to prepare in advance.
What You Need
It’s likely you already have everything you need for this easy no-bake oat cup recipe! However, if not, you can easily find the items at your local grocery store.
- Oats – Make sure to use rolled oats, not steel-cut or quick oats. If needed, look for brands that are certified gluten-free.
- Peanuts – We prefer to use lightly salted peanuts, but unsalted ones work well, too.
- Honey – Feel free to substitute maple syrup, if preferred.
- Peanut Butter – You want to use creamy peanut butter. Crunchy varieties won’t create the thick, smooth center we want.
- Coconut Oil – Use this in both the oat base and the chocolate topping.
- Vanilla Extract – Pure vanilla extract helps add extra depth to the dessert and enhance its sweetness.
- Chia Seeds – Technically optional, we love to include chia seeds for a boost of omega fats and fiber to make this recipe even more filling.
- Chocolate Chips – Feel free to use milk chocolate, semi-sweet, or dark chocolate chips. White chocolate would even taste great! If needed, look for dairy-free varieties.
Mix, Shape, and Freeze: How to Make No Bake Peanut Butter Oat Cups
This recipe requires a bit of planning, but the steps are simple, and the freezer does most of the heavy lifting!
Form the Oat Base
- Add the rolled oats, peanuts, honey, part of the peanut butter, coconut oil, vanilla, and chia seeds to the bowl of a food processor.
- Pulse until the ingredients are well combined and have a sticky consistency.
- Grease a muffin tin with cooking spray or coconut oil, or line each cup with cupcake or muffin liners.
- Use an ice cream scoop to portion the oat mixture into each prepared muffin cup. Use your fingers to press the mixture down gently, packing it together and shaping it to the pan. Leave a well in the center of each cup.
Create the Filling
- In a small bowl, melt the remaining peanut butter until it’s smooth and runny.
- Pour a spoonful of the peanut butter into the center of each oat cup.
- Transfer the muffin pan to the freezer until the peanut butter is firm.
Top the Oat Cups
- Melt the chocolate chips with coconut oil, mixing until smooth.
- Pour the chocolate over each oat cup, covering the peanut butter filling.
- Place the muffin pan back in the freezer until they are firm.
- Drizzle extra peanut butter on top, and enjoy right away!
Variations
We kept these no bake peanut butter oat cups fairly simple, but that doesn’t mean you can’t switch things up! Get creative and experiment with different ingredients and flavor combinations to make the recipe your own.
- Swap the Nut Butter. Replace the peanut butter with almond butter, cashew butter, sunflower seed butter, or even tahini.
- Include Dried Fruit. Add raisins, cranberries, dried cherries, dried blueberries, or even banana chips to the filling.
- Add Candy. Imitate your favorite Reese’s cup by including Reese’s Pieces, chocolate chips, M&Ms, or even potato chips in the filling.
- Use Toppings. As mentioned, we love to finish our oat cups with a drizzle of peanut butter, but you could also add chocolate, crushed peanuts, coconut flakes, or flakey salt.
How to Store
These peanut butter oat cups are best stored in the freezer so they stay firm and hold their shape. To store, transfer them to a sealable bag or airtight container, and keep them frozen for several weeks.
Then, just enjoy them straight from the freezer! Or, let them sit out and come to room temperature so they can soften a bit.
Common Questions About This Easy No Bake Peanut Butter Oat Cups Recipe
All of the ingredients used in this recipe are gluten-free. Just be sure to look for brands that are certified gluten-free to avoid the chance of any cross-contamination with gluten-containing products.
These oat cups are made with whole food ingredients, healthy fats, and lots of fiber, Depending on the type of chocolate used, they’re even refined sugar-free, too! As a result, they’re much healthier than most treats you’ll find at your local grocery store.
Sure! Just be sure not to overfill the muffin wells. You should get double or triple the amount of oat cups.
More No-Bake Recipes To Try
If you’re loving the taste of these no-bake peanut butter oat cups, you’re in for a treat with our collection of other no-bake recipes that no one can resist!
- No-Bake Cheesecake Squares
- No-Bake Peanut Butter Energy Balls
- No-Bake Monster Cookie Bars
- No-Bake Chocolate Peanut Butter Pie
No Bake Chocolate Peanut Butter Oat Cups Recipe
Ingredients
- 2 cups rolled oats
- 1 cup lightly salted peanuts or unsalted if preferred
- 1/3 cup honey
- 1 cup creamy peanut butter divided
- 5 Tablespoons melted coconut oil divided
- 1 teaspoon vanilla extract
- 2 Tablespoons chia seeds optional
- 1 cup chocolate chips
Instructions
- In a food processor, combine the rolled oats, peanuts, honey, half of the creamy peanut butter (1/2 cup), 4 tablespoons melted coconut oil, vanilla extract, and chia seeds (if using). Blend until the mixture is well combined and forms a slightly sticky texture.2 cups rolled oats, 1 cup lightly salted peanuts, 1/3 cup honey, 1 cup creamy peanut butter, 5 Tablespoons melted coconut oil, 1 teaspoon vanilla extract, 2 Tablespoons chia seeds
- Prepare a muffin tin by lining it with muffin liners or lightly greasing it with coconut oil.
- Using an ice cream scoop, scoop the oat mixture into the muffin tin cups, pressing it down gently to form a base layer. Leave a small well in the center of each cup for the peanut butter filling.
- In a small bowl, melt the remaining 1/2 cup of creamy peanut butter until it’s smooth and easily pourable.
- Pour a spoonful of the melted peanut butter into the well of each oat cup.
- Place the muffin tin in the freezer and let it flash freeze for about 15-20 minutes, or until the peanut butter is firm.
- In the meantime, prepare the chocolate topping. In a microwave-safe bowl or using a double boiler, melt the chocolate chips and 1 tablespoon of coconut oil together until smooth and well combined.1 cup chocolate chips, 5 Tablespoons melted coconut oil
- Once the oat cups are firm, remove the muffin tin from the freezer and carefully pour the melted chocolate over each oat cup, covering the peanut butter filling.
- Place the muffin tin back in the freezer and let the cups freeze completely, usually for about 1-2 hours.
- Once the cups are frozen, you can drizzle some additional peanut butter over the chocolate topping for extra flavor.
- Serve the frozen peanut butter oatmeal cups straight from the freezer and enjoy!
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious! Thanks so much for the recipe. I’m an intermittent faster and a half of one after my main meal each day does the trick for providing me something filling, rich that feels like a major treat. Could I ask what type of peanut butter you use? Also, I did mess up the coconut oil volume in the choc chips by looking at the bold text under that step #7 instruction that says 1 Cup chocolate chips, 5 Tablespoons coconut oil. Luckily, I caught it after 3 or 4 tablespoons thinking “this seems like a lot”…so I looked a line up and saw it was only supposed to be 1. It made the topping overly hard. So other than finding the bold repeated ingredient list confusing interspersed in with the instruction steps, I LOVE this recipe and will be making it again.
Thank you, Trudy! We’re so glad you enjoy the recipe. We use whatever peanut butter we can find at the local grocery store.
Apologies for the confusion! Unfortunately, we can’t separate the ingredients when adding them to the instructions. We hope you continue to enjoy this recipe and others on the site!
Xo,
Alia & Radwa
million thanks….very usefull and helpfull in my part as a home baker beginner…thank u sooomuch…
You’re very welcome, Jennylyn! We hope you enjoy!
Xo,
Alia & Radwa
Just made a batch of these yummy snacks. Left out the vanilla extract and added a scoop of vanilla protein powder instead to up the protein content. Had to add a few splashes of almond milk because the mixture was too dry after adding the protein powder. Used unsalted peanuts so I added a couple pinches of salt to the mixture.
Thanks for posting the recipe. These are really delicious, and I will definitely be adding these to my healthy snack options!
Such a good idea, Anne! We’re so glad you enjoyed them and were able to make them work for you. 😊
Xo,
Alia & Radwa