No-Bake Oatmeal Peanut Butter Cups
User Reviews
4.2
No-Bake Oatmeal Peanut Butter Cups
Description
This recipe creates oatmeal peanut butter cups by first mixing peanut butter with pure maple syrup and vanilla extract until smooth. Incorporating quick or rolled oats and sea salt produces a thick, textured base that holds shape when formed into muffin tin wells. The nutty and sweet dough is portioned into 8 to 10 cups, creating a dense but tender chew from the oats and peanut butter.
The chocolate layer topping is made by melting chocolate chips with coconut oil, which when cooled forms a firm yet slightly soft top for the cups. The balance between the creamy peanut butter interior and the chocolate shell provides a satisfying contrast in texture and flavor. Optional flaky sea salt garnish can enhance the sweet and savory notes.
This no-bake treat is ideal for those who want a grab-and-go snack without heating the oven. The cups firm up in the refrigerator and hold well for snacking. Adjusting the size with mini muffin tins can produce bite-sized portions.
Ingredients
Peanut Butter Layer:
- 1 cup peanut butter unsweetened
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract pure
- 1 ½ cups quick oats or rolled oats
- ¼ tsp salt sea salt
Chocolate Layer:
- ⅔ cup chocolate chips
- 2 Tbsp coconut oil
- sea salt optional, flaky
Instructions
- In a mixing bowl, stir together the peanut butter, pure maple syrup and vanilla extract until well-combined. Note: if your peanut butter has been sitting in the refrigerator and is cold, microwave it for 20 second intervals until it softens up and is very easy to stir. If need be, you can heat all the ingredients together in a small saucepan on the stove top, but you should be able to mix everything together in a mixing bowl.
- Stir in the oats and sea salt until combined and a thick dough forms.
- Lightly spray 8 to 10 holes of a muffin tin with cooking spray. This helps release the peanut butter cups from the muffin tray once they have set up. Note: if you have a mini muffin tin and want smaller chocolate peanut butter oat cups, feel free to make mini muffin sizes.
- Divide the peanut butter mixture between 8 to 10 muffin holes, creating the size of peanut butter cups you want (I make 8 large peanut butter cups).
- Transfer the chocolate chips and coconut oil (or butter or peanut butter) to a microwave safe bowl and microwave for 20-second increments, stirring well in between intervals, until the chocolate chips have completely melted.
- Spoon the melted chocolate mixture over the peanut butter layer. If desired, sprinkle the tops of each peanut butter cup (on top of the chocolate layer) with flakey sea salt.
- Freeze the peanut butter cups in the freezer for 1-2 hours, or until they have completely set up.
- Use a butter knife to run along the edge of the peanut butter cups to lift them out of the muffin tin. Enjoy!
Notes
- You can substitute coconut oil in the chocolate layer with 2 tablespoons of unsalted butter or 2 to 3 tablespoons of peanut butter if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Peanut Butter Cups
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1Peanut Butter Cup (of 9) | |
| Calories | 321kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 177mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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