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No bake peanut butter oat cups with a chewy oat base and chocolate topping

No Bake Peanut Butter Oat Cups With Chocolate

These no-bake peanut butter oat cups feature a chewy oat and peanut butter base topped with a thin layer of chocolate. They are easy to portion, require no oven or food processor, and make a satisfying chilled snack or dessert.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 1 1/2 cups old-fashioned rolled oats Rolled oats provide a visible, slightly chewy texture.
  • 3/4 cup creamy peanut butter Stir natural peanut butter thoroughly before measuring.
  • 1/3 cup honey Pure maple syrup may be substituted, although the base may be softer.
  • 1/4 teaspoon fine salt Optional; reduce or omit when using salted peanut butter.
Chocolate Topping
  • 1/2 cup semisweet chocolate chips Dark or milk chocolate chips may be used, but sweetness and firmness will change.
  • 1 tablespoon creamy peanut butter Helps create a thinner, more spreadable chocolate topping.

Equipment

  • Standard 12-cup muffin pan
  • Silicone or paper muffin liners
  • Medium mixing bowl
  • Sturdy spoon or silicone spatula
  • Microwave-safe bowl
  • Flat-bottom measuring cup or small glass
  • Measuring cups and spoons
  • Digital kitchen scale
  • Airtight storage container

Method
 

  1. Line all 12 cavities of a standard muffin pan with silicone or paper muffin liners.
  2. Add 3/4 cup of creamy peanut butter and the honey to a medium mixing bowl. Stir until smooth and evenly combined.
  3. Add the rolled oats and optional salt. Stir until every oat is evenly coated.
  4. Let the oat mixture rest for 5 minutes so the oats can begin absorbing moisture.
  5. Press a spoonful of the mixture between your fingers. It should hold together without crumbling or releasing visible oil.
  6. Divide the oat mixture evenly among the 12 prepared muffin liners.
  7. Use the flat bottom of a small measuring cup or glass to press each portion firmly into the bottom of its liner.
  8. Refrigerate the oat bases for 20 to 30 minutes, or until their surfaces feel firm.
  9. Place the semisweet chocolate chips and the remaining tablespoon of peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each interval, until smooth.
  10. Divide the melted chocolate evenly among the chilled oat bases and spread it into a thin layer.
  11. Refrigerate for another 30 to 45 minutes, or until the chocolate topping and sides of the cups feel firm.
  12. Gently peel away the liners and transfer the oat cups to an airtight container. Keep chilled until serving.

Notes

Texture adjustments: If the oat base crumbles after resting, add peanut butter or honey 1 teaspoon at a time. If it looks greasy, chill it before changing the ratio. If it remains too soft after resting and chilling, add rolled oats 1 tablespoon at a time.
Best results: Compact the oat mixture firmly and chill the bases until firm before adding the chocolate. Silicone liners generally provide the easiest removal.
Substitutions: Pure maple syrup can replace the honey, although the base may be softer. Smooth sunflower seed butter can replace the peanut butter, but the flavor, consistency, and allergen profile will change. Quick oats can be used for a denser, softer texture.
Storage: Store the cups in an airtight container in a refrigerator kept at 40°F (4°C) or below and use within about 7 days. To freeze, arrange the cups in a single layer until firm, transfer them to a freezer-safe container, and use within approximately 2 months.
Allergen note: This recipe contains peanuts. Check all packaged ingredients for allergen statements and possible cross-contact. Use appropriately labeled gluten-free oats and packaged ingredients when preparing the recipe for a gluten-free diet.