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No Bake Peanut Butter Oat Cups

Creamy peanut butter and hearty rolled oats encased in a rich dark chocolate shell — no oven required. These freezer-friendly cups come together in under 20 minutes and are perfect for a quick healthy snack or make-ahead dessert.
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Prep Time 20 minutes
Cook Time 5 minutes
Freeze Time 30 minutes
Total Time 55 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Oat Filling
  • 2 cups rolled oats old-fashioned, not instant
  • 1 cup creamy peanut butter natural or conventional
  • 0.33 cup honey or pure maple syrup for vegan
  • 2 tbsp coconut oil melted
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
Chocolate Shell
  • 1.5 cups dark chocolate chips 60–70% cacao, or chopped dark chocolate
  • 1 tbsp coconut oil

Equipment

  • 12-cup muffin tin
  • Cupcake liners (paper or silicone)
  • Mixing bowl
  • Microwave-safe bowl or double boiler
  • Spatula or spoon

Method
 

  1. Line a standard 12-cup muffin tin with paper or silicone cupcake liners and set aside.
  2. Melt dark chocolate chips and 1 tbsp coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler over low heat.
  3. Spoon 1–1.5 teaspoons of melted chocolate into the bottom of each cupcake liner. Spread into an even layer. Freeze for 10 minutes until set.
  4. In a large mixing bowl, combine rolled oats, peanut butter, honey, melted coconut oil, vanilla extract, and sea salt. Stir until fully combined and the mixture holds together when pressed.
  5. Remove muffin tin from freezer. Scoop a generous tablespoon of filling into each cup on top of the set chocolate layer. Press down firmly to compact into a flat, even layer.
  6. Spoon the remaining melted chocolate over each cup to fully cover the filling. Tap the tin on the counter to level the chocolate and remove air bubbles.
  7. Return to freezer and chill for 20–30 minutes until the chocolate is completely solid.
  8. Remove from freezer, peel away liners, and let sit 2–3 minutes before serving. Enjoy immediately or store in an airtight container in the freezer for up to 3 months.

Notes

For best texture use old-fashioned rolled oats, not quick oats. Stir natural peanut butter well before measuring. Add a pinch of flaky sea salt on top of the chocolate before it sets for a salted chocolate variation. To make vegan, substitute honey with pure maple syrup and use dairy-free chocolate chips.