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Easy No Bake Peanut Butter Oat Cups recipe

No Bake Peanut Butter Oat Cups

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These No-Bake Peanut Butter Oat Cups are the ultimate healthy alternative to Reese’s Peanut Butter Cups. By blending rolled oats into a coarse flour and mixing them with creamy peanut butter and maple syrup, you create a protein-packed base that mimics the texture of the candy aisle favorite. Topped with a snap of dark chocolate, they are vegan, gluten-free, and ready in 30 minutes.

  • Total Time: 15
  • Yield: 12 cups

Ingredients

— The Peanut Butter Base —

1 cup creamy peanut butter (natural or regular)

1 ½ cups rolled oats (old fashioned or quick oats)

1/3 cup maple syrup (or honey)

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

Pinch of sea salt

— The Chocolate Layer —

1 cup semi-sweet or dark chocolate chips

1 tablespoon peanut butter (to mix into the chocolate)

Instructions

1. **Prep:** Line a standard muffin tin with 12 paper liners (or a mini muffin tin for 24 smaller bites).

2. **Blitz Oats (The Secret Step):** Place the rolled oats in a blender or food processor. Pulse a few times until they break down into a coarse flour. You don’t want a fine powder, but you don’t want whole oats either. This texture mimics the inside of a Reese’s cup.

3. **Make Base:** In a medium bowl, mix the blended oats, 1 cup of peanut butter, maple syrup, melted coconut oil, vanilla, and salt. Stir until a thick, dough-like mixture forms.

4. **Press:** Divide the dough evenly among the muffin cups (about 1.5 tablespoons per cup). Use the back of a spoon to press the mixture firmly into the bottom to create a flat, even layer.

5. **Melt Chocolate:** In a microwave-safe bowl, combine the chocolate chips with the remaining 1 tablespoon of peanut butter. Microwave in 30-second intervals, stirring in between, until completely smooth and glossy.

6. **Top:** Spoon the melted chocolate over the peanut butter bases. Tilt the pan gently to coat the top evenly.

7. **Set:** Place the muffin tin in the refrigerator for 30–60 minutes (or freezer for 15 minutes) until the chocolate is completely hardened.

8. **Serve:** Peel off the wrappers and enjoy! Store leftovers in the fridge.

Notes

Texture Preference: If you like a chewier snack (like a granola bar), you can skip the blender and use whole oats. If you want a candy-like texture, definitely blend them.

Peanut Free? You can substitute almond butter or sunflower seed butter for the peanut butter.

Oil Substitute: If you don’t have coconut oil, you can use melted butter, but coconut oil helps the cups firm up best when chilled.

Storage: Because natural peanut butter and coconut oil can soften at room temperature, these are best stored in the fridge for up to a week or the freezer for up to 3 months.

  • Author: Anna Lovae
  • Prep Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Find it online: https://www.maprecipes.com/no-bake-peanut-butter-oat-cups-best-reeses-cups/