Description
Delicious no-bake chocolate oat cups made with peanut butter, coconut oil, and mini chocolate chips, perfect for a quick treat!
Ingredients
Scale
- 1 cup creamy peanut butter (crunchy is good too, or almond butter)
- 1/3 cup coconut oil, melted (or butter)
- 1/4 cup maple syrup (or honey/agave/brown sugar and a bit of water)
- 1 1/2 cups rolled oats
- 1/3 cup mini chocolate chips
- 1/4 tsp sea salt
- 1/2 cup extra chocolate for melting on top (semi-sweet, dark, milk, or white chocolate)
- Sprinkle of flaky salt for finishing (optional)
Instructions
- Mix the peanut butter, melted coconut oil, and maple syrup in a big bowl. I just use a wooden spoon—sometimes I get lazy and a fork works. Give it a good mix until smoothish.
- Pour in the oats and the salt. Stir until everything’s coated.
- Now fold in the chocolate chips. Don’t panic if they melt a tad, especially if your mixture’s a bit warm.
- Grab a muffin tin. Line with cupcake liners—if you’re out, just grease the cups with a dab of oil, that’ll do in a pinch.
- Spoon the oat mixture in. Press it down with the back of a spoon, your fingers, whatever’s handy.
- Melt your extra chocolate in the microwave (short bursts or it’s chaos). Pour a little over each oat cup.
- Sprinkle flaky salt if you’re feeling extra.
- Pop the tin in the fridge for about an hour, or until they’re set.
- Once firm, peel off the wrappers and they’re good to eat! If they’re too hard, leave them on the counter a few mins. Or just gnaw carefully—I won’t judge.
Notes
- This recipe can be customized with your choice of sweetener and nut butter.
- If you want a crunchier texture, add nuts or seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg