6 Ingredients No Bake Peanut Butter Chocolate Oat Cups (Vegan)
The whole family LOVED these little cups; they were gone in under 24 hours. They give off serious Reese’s Peanut Butter Cups vibes but way more healthy, loving and delicious. With only 6 ingredients that you most likely have in your pantry already – these NEED to be made!
This recipe is so simple to make. Simply mix up the ingredients in a bowl. Divide the mixture up into 10 muffins slots and flatten them as best as you can. Freeze for at least 2 hours. Then get your peanut butter chocolate mixture going, melted in a small pot on LOW heat. Top with the chocolate and some flaky salt, freeze some more and enjoy!
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No Bake Peanut Butter Oat Cups
Ingredients
Cups:
- 1 cup rolled oats
- 1/4 cup almond flour
- 1 cup natural peanut butter
- 1/2 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp salt
Chocolate Topping:
- 1/2 cup chocolate chips
- 2 tbs peanut butter
- flaky salt
Instructions
Cups:
- In a medium bowl, mix together the oats, almond flour, peanut butter, syrup, vanilla and salt. Transfer to a muffin tin lined with liners evenly amongst 10 slots. Flatten out as best as possible. Freeze the tray for at least 2 hours.
Chocolate Topping:
- In a small pot over low heat, melt the chocolate chips and peanut butter, stirring constantly until smooth and melted. Remove the tray from the freezer and drop about 1 -2 tbs of chocolate on the tops of each and smooth it out flat. Sprinkle with the flaky salt and freeze for another hour.
- Store in an airtight container in the freezer.
What’s the serving size for the nutrition value thank you 😊
Hi Lori, this recipe yields 10 PB cups.
Confused? Do u eat these frozen?
Hi Kathy, they never really get frozen. If they are too hard for you by chance, let them come to room temp for 15 minutes and then dig in!
Outstanding, simple, and quick!
I’ve made free-hand using 1/8 cup to make 12. They go fast!
Hi Katherine! They do go too fast! Glad you enjoyed!
Everyone really liked these!9
Hi Kim! That’s great to read! Thank you for the rating too!
Can I use almond butter instead of peanut butter?
Hello Heidi! Yes.. you can definitely sub in almond butter.
So easy to make. Made them for a marathon party. They were gone in minutes after the race!! Next time I will make them in a mini-muffin pan for of a bite-size treat.
Hi Becky! That is a great tip! This recipe just goes too fast!!
How long do theses last in the freezer? Thanks
a couple of weeks i’d say
Made these! Quick and easy, loved it. I made it in a square 8×8 pyrex. I did not freeze it either, wonder why you suggest it. I put it in the fridge until the chocolate hardened and then cut into squares… Also kept it in a container at room temperature. Forgot the salt and did not have enough maple syrup so I replaced half of it with brown sugar..and used natural crunchy peanut butter. Maybe that helped in a way to be able to cut into squares, it did not look as chewy like in you video, but so delicious.
Hi Lena, OOHHH i like your idea to make them into bars and using crunchy PB! Thanks for sharing the tips and for rating the recipe!
I made these in a mini muffin tin and they were just great for a nibble when you don’t want to eat 300 calories. One more thing you can add is a handful of rice crispies to the chocolate/peanut butter mixture for a little texture and crunch on top.
I really like your recommendations! Thanks so much for taking the time to write the message!
Is it 294 calories per oat cup? or would that be for 10 oat cups.
Delicious! I made these with jam on top like a PB&J cup because my kids are not big fans of chocolate.
Hi Katie! Love love that alteration! I think I will try that next time! Thank you!!
Obsessed with these. Have made them twice in the past month. They are absolutely delicious!!
Hi Anna! now that’s loyalty – love it!!
These were so easy to make and they dissappeared so fast. Going to make some again for our Climbing Trip. 🤗
Can I make them n an ice cube tray?
Thats an interesting idea.. i’m not sure about how easily they would come out though…
Hi! Are these supposed to be made in a regular sized muffin pan? If I wanted to do them in a mini muffin pan, should I fill them to the top with the oat mixture first?
Hi RO, only fill the mini muffin tray 3/4 cup way full.
Can I use gluten free flour instead of almond flour?
HI Jessica, I would use ground up nuts or seeds as an alternative or oat flour. If the gluten flour doesn’t have any particular taste associated to it, then it should work as well.
I used gluten free 1:1 flour when I made it and I liked them a lot! Didn’t even notice. It was Bob’s Red Mill brand!
My absolute favourite new snack! Love it so much
Hi Hollie, Glad you tried it and you enjoyed it!
These were delicious!!
Hi Vicki, Thanks for trying the recipe! Glad you enjoyed!
Can I use just regular flour instead of almond flour or will that completely change the recipe?
Hi Megan, I haven’t tried it but it might work. The taste might be ‘floury’
These are a favorite. I make them in the mini muffin pan and they are perfect bite-size snacks that all my family loves. They don’t last long!
Thank you so much for trying this recipe and I need to switch to mini muffin tray myself because you’re right! They don’t last!
These are fantastic! They don’t last long and have turned into my favorite sweet treat. The second time I made them I subbed in vanilla protein powder for the almond flour. Still turned out great and had some extra protein. I like them the original way better but the protein option was good too. Thank you. I also plan to try almond butter but don’t think they will hold together as well.
Hi Amy, thank you! I’m glad that you tried out the protein powder and it worked so nicely! I think I’m going to have to try it that way too!