No Bake Peanut Butter Oat Cups

These no bake peanut butter oat cups are deliciously filling healthy mini bites that are topped with chocolate! You need 4 simple ingredients. It takes almost 15 minutes to prepare the cups and 15 minutes to let them set.

Today I am sharing a healthy snack that you can enjoy when you crave sweet.  I adapted this recipe from my 3 ingredient peanut butter oatmeal balls and no bake peanut butter bars.  

First I tried these cups in a regular muffin tin.  They are so delicious that I wanted to eat the second one. 

After I made a calorie calculation and see the calorie, I decide to make these cups in mini muffin liners. You’ll get 16 mini peanut butter cups with this recipe.

You should serve these snacks straight from the fridge or freezer as they soften fast especially during the hot days.

If you have a mini muffin tin, it is perfect. If you have a silicon one, you can easily remove the the cups from the pan but a metal one works great too.

I have silicon mini muffin liners that my sister gifted me many years ago. Today I use them along with non stick paper liners.

If you’ll use paper liners without a pan, it is best to use more than double paper liners for extra strength and support.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Peanut Butter– I use pure peanut butter without any additives.
• Oatmeal-I use rolled oats and totally ok with it but in general if you find it too chewy in no bake recipes, you should use quick oats. Don’t use instant oats, it acts like oat flour in this recipe.
• Honey-I use just enough so these cups are not overly sweet. If you are vegan, you can use maple syrup.
• Chocolate-I use chocolate with 70% cocoa.

Step by step instructions

As I am using a natural peanut butter without any additives, before using the peanut butter, I give it a nice stir so the oil that separates from the peanut butter(sits on top of the jar) mixes well and the peanut butter becomes homogenous again.

I use peanut butter at room temperature so I can mix it well with honey. According to my readings, honey shouldn’t be cooked, so I don’t cook peanut butter and honey to make it smooth.

Now we can start the recipe:)

First I place the peanut butter and honey into a medium bowl and stir with a spatula.

Then I add the oats and stir with a spatula until combined well. As we’ll add chocolate on top on the next step, I use just enough honey to avoid overly sweet cups.

Now you can taste it and add more honey/maple syrup if you like. Also you can add a little more oatmeal if you find the mixture sticky to your taste.

(In the meanwhile, I prepare the bain marie so it will be ready when I finish placing the mixture into the cups: I place a saucepan that is filled with just enough water to a simmer at medium high heat. The saucepan I use is large enough to hold the heat proof bowl that I’ll use to melt the chocolate. I make sure that the bowl won’t touch the simmering water.)

I place the liners into a 9 inch baking pan(here I am not using a muffin tin but only silicone and paper liners so I place them in a pan which makes it easy when I place them into the freezer to set) and divide the mixture among 16 muffin liners/ 16 muffin cups. They are just a little more than 1 tablespoon (20 grams). I press the mixture with my fingers.

By now the water for the bain-marie will be simmering. I lower the heat to medium. Then I divide the chocolate into pieces and place it in a small heat proof bowl along with peanut butter over the saucepan and stir with a spoon.

I am adding a little peanut butter so that the chocolate will be soft when we remove them from the freezer/fridge. These cups will be easy to bite.

I add almost ¾ teaspoon of chocolate mixture over the cups then tap the pan to the counter so the chocolate spreads. If needed you can use a spoon to spread. It will drip from the sides which makes these cups nice when the liners are removed. I let the mixture set in the freezer for 15 minutes.

Enjoy!