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These No-Bake Peanut Butter Chocolate Oat Cups are a testament to the idea that enjoying a sweet treat doesn’t have to come at the cost of your health. With wholesome ingredients and a little creativity, you can satisfy your cravings without added sugars or processed junk. Whip up a batch of these beauties and relish in the pleasure of real, nourishing indulgence.
And, when the temps are above 90 degrees, it’s nice to be able to make yourself a sweet treat without turning on the oven. (You do have to melt the chocolate – but you can do it in the microwave, if you don’t want to turn on the stove either.)
Video: Watch Me Make Peanut Butter Chocolate Oat Cups
The All-Star Ingredients
Let’s take a closer look at the real-food ingredients that make these peanut butter oat cups stand out:
1. Old Fashioned Oats: The heart and soul of this recipe, old fashioned oats are an excellent source of fiber, essential nutrients, and slow-burning energy. They provide the sturdy base for our cups, ensuring you stay full and satisfied.
2. Peanut Butter: Creamy, wholesome peanut butter not only lends a rich, nutty flavor but also provides healthy fats and plant-based protein. Choose a natural, unsweetened variety to keep added sugars at bay. (See recipe for instructions and substitutions to make a nut-free version.)
3. Chopped Nuts: Adding a satisfying crunch and a dose of healthy fats and protein, chopped nuts elevate these cups to a whole new level of indulgence. Feel free to choose your favorite—almonds, walnuts, or cashews.
4. Cereal: Rice Chex cereal brings a delightful crispiness to the mix while remaining gluten-free. But you can substitute a different cereal if you prefer.
5. Maple Syrup: Nature’s sweet nectar, maple syrup provides a natural and nuanced sweetness without the need for refined sugars. Opt for the real deal, pure maple syrup, for its distinct flavor and health benefits.
6. Vanilla Extract: A splash of vanilla extract enhances the overall aroma and flavor profile of these cups, turning them into an irresistible treat.
7. Dark Chocolate Chips: Dark chocolate, with its antioxidants and lower sugar content, makes for an ideal topping. It’s both a treat for your taste buds and a boon for your health. If you prefer milk chocolate, feel free to substitute.
8. Flaky Salt: It’s optional but a pinch of flaky salt sprinkled on top of the chocolate provides the perfect balance, enhancing the flavors and making these cups simply irresistible.
No-Bake Peanut Butter Chocolate Oat Cups are a delightul treat, but what sets them apart is their commitment to using real, unprocessed ingredients and the absence of added sugar. It’s a recipe that proves that snacking can be both delicious and nutritious.
These No-Bake Peanut Butter Chocolate Oat Cups are a testament to the idea that enjoying a sweet treat doesn’t have to come at the cost of your health. With wholesome ingredients and a little creativity, you can satisfy your cravings without added sugars or processed junk. Whip up a batch of these beauties and relish in the pleasure of real, nourishing indulgence.
Ingredients
UnitsScale
For the cups:
1 1/2cups old fashioned oats
1cup peanut butter
1/2cup chopped nuts
1cup Rice Chex cereal
1/2cup maple syrup
1 teaspoon vanilla extract
For the Topping:
1cup dark chocolate chips
1 tablespoon coconut oil
Flaky salt
Instructions
In a large mixing bowl, mix together oats, nuts, and cereal
Add peanut butter and maple syrup and stir to combine
Divide mixture evenly into 12 muffin cups and press down so that it is compacted.
Using a double boiler or a microwave, heat dark chocolate chips and coconut oil. Stir to combine.
Spoon the dark chocolate over the oat mixture.
Top with flaky sea salt if desired.
Put muffin pan in the refrigerator for at least 30 minutes until the cups are solid.
Notes
I used walnuts but you can substitute whatever nuts you desire (almonds, pecans, pistachios, etc.)
For nut-free version, substitute sunflower butter for peanut butter and omit the chopped nuts.
I made this with Rice Chex but you could substitute a different cereal
