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.

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)

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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.

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.