I make these no‑bake peanut butter oat cups as a simple, no-oven-needed snack that combines creamy peanut butter, hearty oats, and a rich chocolate topping—perfect for satisfying sweet cravings with minimal effort.

Why You’ll Love This Recipe

I love how easy they are—just mix, press, and chill. The blend of peanut butter, oats, and chocolate feels indulgent, yet they’re packed with whole grains and healthy fats from the nut butter. There’s no baking involved, so they’re great for warm days or when I want a fuss-free treat. Plus, I can customize them with different nut butters or add-ins to suit my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups peanut butter
1½ cups oat flour (I process rolled oats until fine)
¼ cup maple syrup
1 cup chocolate chips
1 tsp coconut oil (optional, for smoother chocolate)

directions

In a heatproof bowl, microwave the peanut butter and maple syrup for about 40–60 seconds. I stir until smooth and combined.
Gradually stir in the oat flour until the mixture is thick and moldable.
Line or spray a muffin pan (I prefer silicone muffin liners) and fill each cup with the peanut butter‑oat mixture, pressing it down firmly.
Mix chocolate chips and coconut oil, then microwave in 30‑second increments, stirring between each, until melted and glossy.
Spoon melted chocolate over the peanut butter base and smooth the top. I sometimes add a sprinkle of flaky salt or mini chocolate chips on top.
Refrigerate or freeze for 2–3 hours until set. I prefer freezing to make them firm and satisfying.
Pop them out and store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Servings and timing

Servings: about 12 cups
Prep time: ~10 minutes
Chill time: 2–3 hours (or freeze 1–2 hours for quicker setting)

storage/reheating

I store the oat cups in an airtight container:

Fridge: up to 5 days—I like how they stay chewy and delicious.
Freezer: up to 3 months—just thaw a couple at room temperature before enjoying.
No need to reheat them—I enjoy the cool firmness and chocolate snap.

FAQs

1. Can I use almond butter instead of peanut butter?

Absolutely—I often swap in almond, cashew, or sunflower seed butter with great results.

2. Do I need to heat-treat the oats or oat flour?

Nope—rolled oats are already steamed during processing, so they’re safe to eat raw. If you’re worried, lightly toasting the oats before processing works well.

3. How can I make mini cups?

Use a mini silicone or paper-lined muffin tin. They’re perfect for bite-sized portioning and ideal for little hands or snack packs.

4. Can I skip the coconut oil in the chocolate?

Yes—chocolate chips alone will still work, but adding coconut oil helps the chocolate melt more smoothly and gives it a nice snap once set.

5. What’s the best way to serve these?

They’re delicious straight from the fridge or freezer. If frozen, I let them sit a couple of minutes before eating—no reheating needed.

Conclusion

I love that these no‑bake peanut butter oat cups are quick to prepare, easy to customize, and ideal for healthy snacking. They strike a perfect balance between wholesome ingredients and indulgent flavor, giving that classic peanut butter–chocolate combo in every bite. I hope they become one of your favorite make-ahead treats!