No Bake Peanut Butter Oat Cups

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a stack of three no-bake peanut butter oat cups with the one on top half cut showing the runny peanut butter filling

5 from 1 vote

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www.theconsciousplantkitchen.com

These soft, lightly sweet, no-bake peanut butter oat cups are the perfect healthy snack to fix a sweet craving with healthy, wholesome ingredients. A quick and easy healthy snack for peanut butter lovers that takes barely 20 minutes to make.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/no-bake-peanut-butter-oat-cups/ or scan the QR code here ➡️

Prep Time8

freeze12

Total Time20

Servings: cups

Calories: 50.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Old-Fashioned Rolled Oats
½ cup Quick Oats
2 tablespoons Flaxmeal
½ cup Maple Syrup
⅓ cup Peanut Butter natural, unsalted
1 teaspoon Vanilla Extract
¼ teaspoon Salt

Chocolate Layer

1 cup Dairy-Free Dark Chocolate Chips
2 teaspoons Coconut Oil

Peanut Butter Filling

¼ cup Peanut Butter
2 tablespoons Maple Syrup
¼ teaspoon Vanilla Extract

US Customary - Metric

Instructions

Line a 12-holes muffin pan with paper cups. Set aside.
In a large bowl, stir peanut butter, maple, syrup, and vanilla extract until smooth.
Stir in oats, quick oats, flax meal, and salt until it forms a sticky, consistent oat batter.
Fill each cup with about 1 1/2 tablespoons of oat batter. Press to pack in the cup and use your finger to press lightly the center so the batter spreads more on the sides of the cups and it forms a small curve in the middle to fill with the peanut butter filling on the next step.
Pop the pan in the freezer to set while making the peanut butter filling.

Peanut butter filling

In another bowl, stir peanut butter, maple syrup, and vanilla extract.
Remove the pan from the freezer and fill each oat cup with a teaspoon of peanut butter filling. Return the pan to the freezer.

Chocolate layer

In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave for 30 seconds, stir, and repeat until fully melted.
Remove the pan from the freezer and drizzle the melted chocolate on top of each cup.
Bring the pan one last time in the freezer for about 12-15 minutes or until the chocolate layer is hard and set.

Equipment

Notes

Nut-free - use sunflower seed butter instead of peanut butter.
Sugar-free - replace the sweetener with sugar-free monk fruit maple-flavored syrup.
Gluten-free - use gluten-free certified oats.

How to store no-bake peanut butter oatmeal cups

Store the peanut butter oatmeal cups in the fridge, in an airtight container for up to 2 weeks, or keep two months in the freezer in zip-lock bags.

Nutrition