No-Bake Peanut Butter & Chocolate Oat Cups Recipe (5 Ingredients, 10 Minutes) by Jan Mostrom
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This easy peanut butter and chocolate granola cups recipe is a great way to introduce kids to creating healthier foods in your family kitchen. The oat cups don’t require any cutting or cooking, and little hands are perfect to press the oat mixture into place, while an adult melts the chocolate for the filling. If you have some granola on hand, have the little ones sprinkle a bit on top of the cups.
These super simple and tasty peanut butter and chocolate oatmeal cups come together in just about 10 minutes. They are best cooled in the fridge or freezer for one hour, so while you cook dinner, this delicious dessert chills until it becomes the perfect sweet treat to finish your meal. Store them in the fridge for a few days or in the freezer for up to a month. You can eat them right out of the fridge or let them sit at room temperature for a bit before eating.
You need five simple ingredients to make this no-bake oat cups recipe. Here is your short and sweet shopping list: rolled oats (for gluten-free cups, use gluten-free oats), almond flour, creamy peanut butter, maple syrup, chocolate chips and optional granola for serving. (Try my homemade granola recipe).
Serve these peanut butter oat cups as a sweet snack during the day or for dessert after any dinner. Be sure to check out the health benefits of oats, the health benefits of peanut butter and the health benefits of dark chocolate.
Cuisine: American
Prep Time: 9 minutes plus 1 hour to cool
Cook Time: 1 minute
That Time: 1 hour and 10 minutes
Servings: 12
Ingredients
Granola Cups
- 1 cup rolled oats (regular or gluten-free oats, not quick oats)
- 1/2 cup almond flour
- 1/2 cup creamy peanut butter (I used natural peanut butter)
- 1/3 cup maple syrup
Chocolate Topping
- 1/2 cup chocolate chips (dark or semisweet)
- 2 tablespoons creamy peanut butter
- 1/4 cup granola (optional)
Here's how to make it:
- Combine the rolled oats, almond flour, peanut butter and maple syrup in a mixing bowl. Stir to combine. Divide the batter equally into 12 holes of a muffin tin that's been sprayed with nonstick cooking spray. (A better option is to use a silicone muffin tray. The oat mixture will only come up the sides about halfway.)
- In a small microwave-safe bowl, melt the chocolate chips and peanut butter in 30-second intervals until it blends smoothly. (This only took one minute in my microwave.) Stir to blend completely.
- Drop about 1 tablespoon of the chocolate into each granola cup.
- Cool the cups in the fridge for one hour or in the freezer for 30 minutes before serving. Store the oat cups in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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