Name: Classic Peanut Butter Oat Cups
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (creamy or crunchy); 1/2 cup maple syrup or honey; 1 1/2 cups rolled oats; 1/2 cup dark chocolate chips (optional topping)

Creamy, chewy, and naturally sweetened, these classic peanut butter oat cups are a no-bake dream come true. Made with just four wholesome ingredients, they come together in minutes and offer the perfect balance of rich peanut butter flavor and hearty oats. Whether I’m craving a quick dessert or need an easy snack for busy days, this freezer-friendly recipe is always a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup natural peanut butter (creamy or crunchy)

1/2 cup maple syrup or honey

1 1/2 cups rolled oats

1/2 cup dark chocolate chips (optional topping)

Directions

I start by lining a muffin tin with paper liners or lightly greasing it to prevent sticking.

In a medium saucepan over low heat, I melt together the peanut butter and maple syrup (or honey), stirring frequently until smooth and fully combined.

After removing the pan from heat, I stir in the rolled oats until everything is evenly coated.

I spoon the mixture into the muffin tin, pressing it down gently to flatten the tops.

If I’m in the mood for extra sweetness, I melt the chocolate chips and either drizzle them over each cup or spread a thin chocolate layer on top.

Then, I place the muffin tin in the freezer for 30 to 40 minutes, just until the oat cups are firm.

Once they’re set, I transfer them to an airtight container and store them in the fridge or freezer for later.

Servings and timing

Servings: 10 cups

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 40 minutes

Calories per serving: 210 kcal

Variations

I often switch things up based on what I have on hand or what I’m craving:

Use almond or cashew butter instead of peanut butter for a different flavor.

Add a handful of chopped nuts or shredded coconut to the oat mixture for added texture.

Sprinkle sea salt over the chocolate topping for a salty-sweet finish.

Replace chocolate chips with dairy-free or sugar-free alternatives.

Stir in mini dried fruit like raisins or cranberries for a chewy twist.

Storage/Reheating

I store these oat cups in an airtight container in the fridge for up to one week. For longer storage, I keep them in the freezer for up to three months. They’re best enjoyed straight from the fridge or after a few minutes at room temperature. Since they’re no-bake, there’s no need to reheat—just grab and go.

FAQs

How can I make these peanut butter oat cups vegan?

I stick with maple syrup and dairy-free chocolate chips to keep this recipe fully vegan.

Can I use quick oats instead of rolled oats?

Yes, I can substitute quick oats, but they’ll create a slightly softer texture compared to rolled oats.

Are these peanut butter oat cups gluten-free?

If I use certified gluten-free rolled oats, then yes—this recipe is completely gluten-free.

What’s the best way to melt chocolate chips?

I usually melt them in a microwave-safe bowl in 30-second intervals, stirring in between, or use a double boiler on the stovetop.

Can I double the recipe?

Absolutely. I double the ingredients and use two muffin tins or work in batches to make a larger batch for meal prep or sharing.

Conclusion

These classic peanut butter oat cups are everything I want in a quick, wholesome snack: easy to make, naturally sweetened, and full of rich, satisfying flavor. Whether I enjoy them as a midday pick-me-up or a healthy treat after dinner, they’re always a hit—and they never last long in my fridge.

Recipe: