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!