Peanut Butter Oat Cups
These Peanut Butter Oat Cups come together in just under 20 minutes and make for the perfect no bake treat! The base is made with rolled oats and creamy peanut butter and then topped with melted dark chocolate- a guilt-free and satisfying snack!
Recipe Overview
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Servings
8 large cups or 20 small cups
Ingredients: Oat Base
  • 2/3 cup peanut butter
  • 3/4 cup old fashioned (rolled oats)
  • 2 tbsp maple syrup
Ingredients: Fillings and Coating
Regular Filling
  • 1 tbsp peanut butter (per oat cup)
Protein Filling
  • 1/2 cup peanut butter OR try PB2 for lower fat & higher protein
  • 3 tbsp protein powder
Chocolate Coating
  • 1 cup chocolate chips (melted)
  • flakey sea salt (optional)
Tip: Add small amounts of water if using PB2 powder to get a creamier consistency.
Instructions: Part 1
Mix Base Ingredients
In a bowl, mix together the peanut butter and maple syrup.
Add Oats
Next, add in the oats and mix until well combined.
Fill Molds
Add the oat mixture to the silicon molds and press down with a spoon until it's even. I like to use a cookie scoop, so about 2 tbsp of the oat mixture for each base.
Instructions: Part 2
Add Filling
Add a dollop of peanut butter on top of each oat cup, or mix together the protein powder and peanut butter and spread that on top of each one. Freeze for 20 minutes.
Melt Chocolate
In the meantime, melt the dark chocolate in the microwave with about 1/4 tsp of oil. Do this for 4-5 cups at a time so the chocolate doesn't harden. Microwave in 30 second increments, stirring well in between each round.
Add Chocolate & Freeze
When ready, add the melted chocolate to the tops of each oat cup, sprinkle with salt immediately if desired, and freeze until the chocolate is fully hardened.
Recipe Notes
1
Mixing Order
Mix together the maple syrup and peanut butter first before adding in the oats.
2
Mold Type
Use silicon liners for best results.You can also use the smaller size and split the same recipe into 20ish cups.
3
Peanut Butter Consistency
If using creamy, runny peanut butter then the freezing time will be longer. Freeze until the peanut butter is no longer runny.
4
Chocolate Melting
Melt the dark chocolate in the microwave with a touch of oil (I like coconut) and microwave in 30 second increments, stirring well in between each round.
5
Portioning
Use a spoon to add the oat mixture to each cavity.
Did you make this recipe? Don't forget to tag @JMEFIT_ on Instagram!