I love these no-bake peanut butter oat cups because they’re quick to make, require just a handful of simple ingredients, and come together without turning on the oven. They’re chewy, satisfying, and perfect for a snack or a quick energy boost.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup old-fashioned rolled oats
1/4 cup honey or maple syrup
1/4 cup coconut oil (or butter)
1/2 cup peanut butter (smooth or crunchy)
1/4 tsp vanilla extract
1/4 tsp salt (optional)
1/4 cup mini chocolate chips (optional)
Directions
Prepare the Base:
I melt the peanut butter, honey (or maple syrup), and coconut oil in a medium saucepan over low heat, stirring until everything is smooth and combined. Then I take it off the heat and stir in vanilla extract and salt, if I’m using it.
Mix in the Oats:
Next, I add the rolled oats and stir until the oats are fully coated with the peanut butter mixture.
Form the Cups:
I line a muffin tin with 12 liners or grease it lightly with cooking spray. Then I spoon the mixture evenly into each cup, pressing down gently to compact it. For extra sweetness, I sprinkle mini chocolate chips on top and press them in.
Chill:
I place the tin in the fridge for at least 30 minutes to let the cups set and firm up.
Serve:
Once firm, I remove the cups from the tin and enjoy these chewy, peanut buttery treats anytime I want a quick snack.
Servings and Timing
This recipe makes about 12 cups. Prep takes roughly 10 minutes, and chilling time is about 30 minutes, so you can have these ready in under 45 minutes total.
Variations
For a nut-free version, I swap peanut butter with sunflower or almond butter.
To add more flavor, I sometimes mix in cinnamon, chopped nuts, or raisins.
If I want a crunchier texture, I stir in crushed graham crackers or crispy rice cereal.
Storage/Reheating
I store these oat cups in an airtight container in the fridge for up to a week. They keep their shape and texture well chilled. If I want to soften them a bit, I let them sit at room temperature for a few minutes before eating. These aren’t really meant for reheating since they’re no-bake treats, but they’re perfect straight from the fridge.
FAQs
How long do these oat cups last?
I find they stay fresh in the fridge for about a week when stored in an airtight container.
Can I freeze these oat cups?
Yes, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container. They keep well for up to 2 months. I just thaw them in the fridge before eating.
Can I use crunchy peanut butter?
Absolutely! I like the extra texture crunchy peanut butter adds, but smooth peanut butter works great too.
What if I don’t have coconut oil?
I substitute butter instead, and it works just fine for binding the mixture.
Are these suitable for vegans?
They can be! I use maple syrup instead of honey and make sure the chocolate chips are dairy-free.
Conclusion
Making these no-bake peanut butter oat cups has become a favorite quick treat of mine. They’re easy to whip up, customizable, and perfect for satisfying a sweet tooth without a lot of fuss. Whether I’m packing snacks for the week or just want something tasty and wholesome, these cups deliver every time.
Recipe:
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No-Bake Peanut Butter Oat Cups
- Total Time: 40 minutes (including chilling time)
- Yield: 12 cups
- Diet: Vegetarian
Description
Quick and easy no-bake peanut butter oat cups that combine creamy peanut butter and wholesome oats for a chewy, satisfying snack or energy boost.
Ingredients
1 cup old-fashioned rolled oats
1/2 cup peanut butter (smooth or crunchy)
1/4 cup honey or maple syrup
1/4 cup coconut oil (or butter)
1/4 tsp vanilla extract
1/4 tsp salt (optional)
1/4 cup mini chocolate chips (optional)
Instructions
- Melt the peanut butter, honey (or maple syrup), and coconut oil in a medium saucepan over low heat, stirring until smooth and combined.
- Remove from heat and stir in vanilla extract and salt if using.
- Add rolled oats and stir until oats are fully coated with the peanut butter mixture.
- Line a muffin tin with 12 liners or lightly grease it with cooking spray.
- Spoon the mixture evenly into each cup, pressing down gently to compact it.
- Optionally sprinkle mini chocolate chips on top and press them in.
- Place the tin in the fridge for at least 30 minutes to let the cups set and firm up.
- Once firm, remove the cups from the tin and enjoy.
Notes
For a nut-free version, substitute peanut butter with sunflower or almond butter.
Add cinnamon, chopped nuts, or raisins for extra flavor.
Mix in crushed graham crackers or crispy rice cereal for a crunchier texture.
Store oat cups in an airtight container in the fridge for up to a week.
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.
Use maple syrup and dairy-free chocolate chips to make vegan-friendly cups.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
