The most delicious no bake dessert you’ve ever tasted –> peanut butter oat cups! We love no bake desserts because they’re quick and easy to make and don’t require an oven.
Best No Bake Dessert
Chocolate + peanut butter fans, we’re here to share your newest no bake dessert obsession- chocolate peanut butter oat cups.
Plus, if you’re looking to make dessert without an oven, we’ve solved that problem with this epic cup of deliciousness. No-oven desserts are great when you’re in a rush or don’t want to heat up your house!
Why we love no bake desserts
Quick (no bake time!)
Easy to make
What You Need
This peanut butter chocolate dessert is composed of 3 different layers. Yes, you get three bites of flavor in every bite.
- Peanut butter
Peanut Butter Layer
- peanut butter
- coconut oil
- mini chocolate chips
- dark chocolate
- coconut oil
Is this recipe gluten free?
All ingredients in this recipe are naturally gluten-free. Just make sure you read the labels of the ingredients you buy to confirm they were produced in a g/f facility.
Is this dessert healthy?
Since this recipe is made with whole grains and all-natural sugars, it’s a nutritious dessert idea.
Can I use a mini muffin tin instead?
Feel free to use a mini muffin tin instead of a regular-sized one. You’ll make almost double or triple the amount.
Swap the nut butter: can’t do peanuts? Use almond butter or cashew butter instead and make sure to swap the peanuts, too.
Add an extract: A little bit of vanilla or almond extract in the base of these would be delicious.
Use a dried fruit: Instead of mini M&M’s, use a dried fruit such as strawberries, raisins, or blueberries.
Make sure to store these chocolate peanut butter no bake treats in the freezer. If they sit on the counter, they will get too hot and fall apart like a melting snowman.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
No-Bake Peanut Butter Oat Cups
This delicious no bake dessert is made with 3 layers creating the most delicious peanut butter chocoalte oat cups.
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural, creamy peanut butter
- ⅓ cup chopped peanuts
- Optional: 1-2 teaspoons water
- Chocolate Layer
- 6 oz. dark chocolate chopped
- 2 teaspoons coconut oil
Peanut Butter Layer
- ½ cup all-natural, creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini chocolate chips
Line a metal muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
First, make the oat layer. Add the quick-cooking oats, honey, peanut butter, and peanuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
Finally, make the peanut butter layer. Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter. Then, add mini chocolate chips to the top of each cup.
Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Tips & Notes
We used chopped chocolate pieces, but feel free to use chocolate chips. Use a kitchen scale to weigh the chocolate chips.
If you don’t like dark chocolate you can use milk chocolate instead.
We do not recommend using rolled oats. Old-fs rolled oats are would be too tough in these oats.
Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Calories: 311kcal Carbohydrates: 30g Protein: 7g Fat: 20g Fiber: 4g Sugar: 19g