No-Bake Peanut Butter Oat Cups
Albert Wood
Need a sweet treat without firing up the oven? These No-Bake Peanut Butter Oat Cups are chewy, chocolatey, rich in flavor, and super simple to make. With just a handful of wholesome ingredients, they strike the perfect balance between indulgence and health-conscious snacking.
Made with Wood's Vermont Maple Syrup, natural peanut butter, and hearty oat flour, these cups come together in minutes—no baking, no fuss, just pure, nutty-chocolate goodness. Keep them on hand for mid-afternoon cravings, post-dinner bites, or school lunchbox heroes.
Why You’ll Love These No-Bake Peanut Butter Oat Cups
- 🥜 Nutty and Nourishing: Packed with protein-rich peanut butter and whole grain oat flour for sustained energy.
- 🍁 Sweetened Naturally: Wood’s maple syrup brings rich, caramel-like flavor and natural sweetness.
- 🍫 Chocolate On Top: A quick chocolate chip topping gives these cups dessert-level satisfaction.
- ❄️ No-Bake Convenience: Just mix, chill, and enjoy—no oven required.
Tips for Perfect Cups Every Time
- Use homemade oat flour by blending old-fashioned oats in a food processor for a fine texture.
- Press the base layer firmly into the muffin pan to keep cups compact and satisfying.
- Sprinkle with sea salt, mini chips, or sprinkles for a photogenic finish.
- Chill thoroughly—2 to 3 hours in the fridge helps the chocolate set and the cups firm up beautifully.
Storage Tips
Keep your peanut butter oat cups in the fridge in an airtight container for up to 5 days. Because they’re made with fresh ingredients and no preservatives, refrigeration keeps them fresh and firm.
Ingredient Shoutout
Looking for the secret ingredient that elevates these no-bake bites? It’s the maple syrup, of course. Try them with Wood’s Amber Rich Maple Syrup for a smooth, balanced sweetness that brings everything together.
For full step-by-step instructions and the complete recipe, view the recipe card below!
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No-Bake Peanut Butter Oat Cups: Your New Favorite Healthy-ish Snack
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
12
Prep Time
10 minutes
Ingredients
- 1 ½ cups peanut butter
- 1 ½ cups oat flour (Rolled oats processed finely in a food processor or old-fashioned oatmeal-Ninja blender)
-
¼ cup Wood's Vermont Maple Syrup
- 1 cup chocolate chips
- 1 teaspoon coconut oil, optional (Substitute with light olive oil)
Directions
- Add your peanut butter and maple syrup to a medium-sized microwave-safe bowl and microwave for 40-60 seconds. Stir thoroughly until the peanut butter and maple syrup are completely combined.
- Next, slowly add the oat flour to the bowl and mix well (it should take some effort to mix!). You can also transfer to a standing mixer to do the work for you. The mixture should be very thick, but easily moldable.
- Prepare a muffin pan by spraying it with oil, lining it with cupcake liners, or using a silicone muffin pan. You can also make them in a mini muffin silicone pan or mini muffin tin with paper liners. Scoop the peanut butter oat mixture evenly into the muffin pan and press down with your fingers.
- In a microwave-safe small bowl, add the chocolate chips and coconut oil. Heat the chips in 30-second increments until the chocolate is completely melted and smooth. Stir with a spoon in between microwave sessions.
- Pour a layer of chocolate into each muffin hole and smooth the top with the back of a spoon. Optional: Sprinkle flaky salt, sprinkles, or mini chocolate chips on top of the chocolate layer before the chocolate hardens.
- Refrigerate for 2-3 hours to allow the mixture to set completely. Carefully remove them from the muffin pan, liner, or silicone pan. Store in an airtight container for up to 5 days for best freshness. Since they’re not baked and use fresh ingredients like maple syrup, store them in the refrigerator rather than at room temperature.
