Name: No-Bake Chocolate Peanut Butter Oatmeal Cups
Prep time: 10 min
Total time: 50 min
Ingredients: 1 cup creamy peanut butter; 1/4 cup pure maple syrup (or honey); 1/4 cup melted coconut oil (use avocado oil if you need a swap); 1 1/2 cups old-fashioned rolled oats (gluten-free if needed); 1/2 teaspoon vanilla extract; Pinch of salt; 1 cup semi-sweet chocolate chips (or dark chocolate, if preferred); 1 tablespoon coconut oil

No-Bake Chocolate Peanut Butter Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

These No-Bake Chocolate Peanut Butter Oatmeal Cups are a personal go-to for a healthier but still delicious dessert that is packed with protein, healthy fat and takes just a few minutes of effort to make. Plus these are gluten-free and dairy-free.

Prep Time: 10 mins
Total Time: 50 mins

Ingredients

Scale

Base layer:

1 cup creamy peanut butter
1/4 cup pure maple syrup (or honey)
1/4 cup melted coconut oil (use avocado oil if you need a swap)
1 1/2 cups old-fashioned rolled oats (gluten-free if needed)
1/2 teaspoon vanilla extract
Pinch of salt

Chocolate topping:

1 cup semi-sweet chocolate chips (or dark chocolate, if preferred)
1 tablespoon coconut oil

Instructions

Prepare the Muffin Tin: Line a standard 12-cup muffin tin with paper or silicone liners and set aside. Silicone liners work best because they make removing the cups super easy once they’ve chilled.
Mix the Base Layer: In a medium bowl, stir together the peanut butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Add in the oats and stir until everything is evenly coated. The mixture should be sticky and hold together when pressed.
Form the Cups: Scoop about 2 tablespoons of the oat mixture into each muffin liner. Use the back of a spoon to press it down firmly into an even layer. This helps create that satisfying chewy base that holds the chocolate perfectly. Once all 12 cups are formed, transfer the muffin tin to the freezer for about 10 minutes to firm up while you make the topping.
Make the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until melted and smooth. If you prefer, melt it on the stovetop using a double boiler to prevent overheating the chocolate.
Top the Cups: Remove the chilled oat cups from the freezer. Spoon about 1 tablespoon of the melted chocolate over each one, spreading it evenly to cover the surface.
Add Salt and Chill: If using, sprinkle a small pinch of flaky sea salt on top of each cup. This step isn’t required, but I highly recommend it for that sweet-salty contrast. Return the muffin tin to the freezer for another 15–20 minutes, or until the chocolate is fully set.

Notes

*Keep fridge for 5 days or freezer for 2 months

Author: Rachel Mansfield