Creamy, nutty, and naturally sweet, these no-bake peanut butter oat cups are the kind of treat I keep in my fridge year-round. With just a handful of wholesome ingredients, they’re a satisfying snack or dessert that takes only minutes to prep—no oven required. Whether I’m craving a quick bite or need something to toss into lunchboxes, these little oat cups always come to the rescue.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats
1/2 cup peanut butter (creamy or crunchy)
1/3 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt
Optional topping: melted chocolate drizzle or extra peanut butter
Directions
I start by lining a muffin tin with paper or silicone liners.
In a large bowl, I mix together the rolled oats, peanut butter, honey (or maple syrup), melted coconut oil, vanilla extract, and a pinch of salt until everything is well combined.
I spoon the mixture evenly into the prepared muffin cups and press it down firmly to form a solid base.
If I’m feeling fancy, I drizzle some melted chocolate or swirl a bit more peanut butter on top.
I chill the tray in the fridge for at least 1 to 2 hours, until the cups are firm and set.
Servings and timing
This recipe makes 12 oat cups.
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Calories per cup: 180 kcal
Variations
I love how versatile this recipe is. Sometimes I mix things up by using almond butter or cashew butter in place of peanut butter. For extra crunch, I toss in some chopped nuts or mini chocolate chips. I’ve even tried it with dried fruit like cranberries or raisins for a chewy contrast. If I want it vegan, I stick with maple syrup instead of honey.
Storage/Reheating
I store these oat cups in an airtight container in the fridge for up to one week. If I want them to last longer, I freeze them—they hold up beautifully. I just let one sit at room temperature for a few minutes before eating. There’s no need to reheat since they’re meant to be enjoyed cold or at room temp.
FAQs
What kind of oats should I use?
I use rolled oats for the best texture. Instant oats can make the mixture too mushy, and steel-cut oats won’t soften enough without cooking.
Can I make these nut-free?
Yes, I can use sunflower seed butter or a similar nut-free alternative to make them allergy-friendly.
How do I keep them from falling apart?
Pressing the mixture firmly into the muffin cups is key. I also make sure the mixture is well-mixed and chilled long enough to firm up.
Can I use less sweetener?
Absolutely. If I prefer them less sweet, I reduce the amount of honey or maple syrup slightly. Just be sure there’s enough to help bind the oats together.
Are they gluten-free?
They are if I use certified gluten-free oats. I always check the label to be sure.
Conclusion
These easy no-bake peanut butter oat cups have become one of my favorite grab-and-go snacks. They’re wholesome, delicious, and endlessly customizable. I love that I can whip them up in minutes and always have a tasty, satisfying treat on hand. Whether I enjoy one as a midday pick-me-up or a healthier dessert, they never disappoint.
Recipe:
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Easy No-Bake Peanut Butter Oat Cups
- Total Time: 2 hours 10 minutes
- Yield: 12 oat cups
- Diet: Gluten Free
Description
Creamy, nutty, and naturally sweet, these easy no-bake peanut butter oat cups make the perfect wholesome snack or dessert. Quick to prep and endlessly customizable, they’re ideal for grab-and-go moments.
Ingredients
2 cups rolled oats
1/2 cup peanut butter (creamy or crunchy)
1/3 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
Pinch of salt
Optional topping: melted chocolate drizzle or extra peanut butter
Instructions
- Line a muffin tin with paper or silicone liners.
- In a large bowl, mix together the rolled oats, peanut butter, honey (or maple syrup), melted coconut oil, vanilla extract, and a pinch of salt until well combined.
- Spoon the mixture evenly into the prepared muffin cups and press it down firmly to form a solid base.
- Drizzle with melted chocolate or extra peanut butter if desired.
- Chill in the refrigerator for at least 1 to 2 hours, until the cups are firm and set.
Notes
Use certified gluten-free oats to make the recipe gluten-free.
Swap peanut butter with almond, cashew, or sunflower seed butter for variations or allergy-friendly options.
Add-ins like chopped nuts, dried fruits, or mini chocolate chips can boost flavor and texture.
Store in the fridge for up to one week or freeze for longer shelf life.
Let frozen cups sit at room temperature for a few minutes before eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 oat cup
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
