Peanut Butter Chocolate Oat Cups
Whip up these no-bake peanut butter chocolate oat cups in minutes! Creamy peanut butter, wholesome oats, and a silky chocolate topping create a snack that’s vegan, gluten-free, and full of protein and fiber. Perfect for quick treats, lunchbox snacks, or dessert without the guilt.
Equipment
- 1 Mixing Bowl
- 1 silicon muffin tray (6-cup)
- 1 Small bowl
- Spoon or spatula
- Microwave or double boiler for melting chocolate
Ingredients
For the Base:
- 70 g rolled oats use gluten-free if needed
- 2 tbsp smooth peanut butter or nut butter of choice
- 2 tbsp maple syrup
- Pinch of salt
For the Peanut Butter Layer:
- 100 g smooth peanut butter
- 1 tbsp maple syrup
For the Chocolate Topping:
- 70 g dark chocolate melted
- Optional: drizzle of melted Biscoff spread
Instructions
- Prepare the Base Ingredients: Start by gathering all ingredients for the oat base. In a medium-sized mixing bowl, combine rolled oats, smooth peanut butter, maple syrup, and a pinch of salt. Use a spoon or spatula to mix everything thoroughly until the oats are evenly coated, and the mixture becomes sticky enough to hold its shape when pressed. This will form the sturdy, flavorful foundation for your cups.
- Press the Base into Molds: Take a 6-cup silicon muffin tray and lightly grease it if needed, although silicone usually doesn’t stick. Divide the oat mixture evenly among the six cups. Using the back of a spoon or your fingers, firmly press the mixture down to create an even, compact layer. Ensuring the base is well-packed will help it hold together once chilled.
- Freeze the Base: Place the filled muffin tray in the freezer and allow it to set for 15 minutes. Freezing helps the oat layer firm up, making it easier to add the next layer without mixing or breaking the base. While waiting, you can prepare the peanut butter layer.
- Make the Peanut Butter Filling: In a small bowl, combine smooth peanut butter and maple syrup for the creamy middle layer. Stir until the mixture is smooth, uniform, and slightly glossy. Taste and adjust the sweetness if you prefer a sweeter filling. This layer adds a rich, indulgent flavor and a creamy texture that contrasts perfectly with the crunchy oat base.
- Add the Peanut Butter Layer: Once the oat base has firmed up, carefully spoon the peanut butter mixture over each base. Use a small spatula or the back of a spoon to spread it evenly, making sure it reaches all edges and sits neatly on top of the base. Smooth it out as much as possible to create a flat surface for the chocolate topping.
- Melt the Chocolate: Break dark chocolate into small pieces and melt it gently using a microwave in short bursts of 20–30 seconds, stirring in between, or use a double boiler on low heat. Stir frequently to prevent burning and achieve a glossy, smooth consistency.
- Top with Chocolate: Carefully pour or spoon the melted chocolate over the peanut butter layer, spreading it evenly so that it completely covers the peanut butter. If desired, drizzle a little melted Biscoff spread on top for extra flavor and a decorative finish. This chocolate layer adds richness and creates an attractive presentation.
- Chill Until Set: Place the tray back in the refrigerator for at least 20 minutes, or until the chocolate and peanut butter layers are firm to the touch. Chilling ensures the cups hold their shape and makes them easy to remove from the silicone tray without breaking.
- Serve and Enjoy: Once fully set, gently remove the cups from the silicone tray. Place them on a serving plate and enjoy immediately. These cups are perfect for a quick snack, dessert, or a treat to share with family and friends. Their combination of fiber-rich oats, protein-packed peanut butter, and antioxidant-rich dark chocolate makes them as satisfying as they are delicious.
- Optional Variations and Tips: For mini cups, use mini cupcake molds instead of a 6-cup tray. Alternatively, press the mixture into a loaf pan, refrigerate, and slice into squares for a slightly different presentation. You can also experiment with different nut butters or add a pinch of cinnamon or cocoa to the base for extra flavor.
Notes
- Use gluten-free rolled oats if you’re catering to gluten-sensitive diets.
- Smooth peanut butter works best for a creamy texture, but you can use almond, cashew, or sunflower seed butter for a different flavor.
- Ensure the oat base is firmly pressed into the muffin tray to prevent crumbling.
- Melting chocolate gently is key; avoid high heat to prevent burning and a grainy texture.
- Mini silicone molds are perfect for bite-sized snacks, while a loaf pan works well for portion-controlled squares.
- Optional toppings like a drizzle of Biscoff spread, crushed nuts, or shredded coconut add texture and visual appeal.
- These cups are naturally sweetened with maple syrup, but you can adjust to taste or use agave syrup for a different sweetness profile.
