Why You’ll Love This Recipe

• Peanut Butter Oat Cups come together in just under 20 minutes.
• The perfect no bake treat to make this summer!
• You only need 4 simple ingredients.
• The best dessert for when you don’t want to turn on your oven.
• As written, this recipe is vegan, plant-based, and dairy free.
• Use certified gluten free oats to keep this recipe gluten free.
• Come together easily with silicon liners.
• Peanut butter, chocolate and oats is just a match made in heaven.
• If you love this recipe, be sure to check out my dark chocolate almond butter cups!

Ingredients And Substitutions

These are the main ingredients and substitutions for Peanut Butter Oat Cups. Scroll down to the recipe card for a full list of ingredients and instructions.

Use certified gluten free oats to keep this recipe gluten free, otherwise any type of rolled oats will work great. I have not tested this recipe with quick oats.

A touch of maple syrup adds a bit of sweetness. You can also use honey, agave or date syrup.

I opted for creamy, all natural peanut butter for this recipe. But you can also use PB Fit, or a thick peanut butter. Alternatively, you can substitute for any type of nut or seed butter or oat butter to make it nut-free.

To keep this recipe dairy free, then use a vegan dark chocolate. Otherwise, feel free to use milk chocolate, white chocolate or your favorite kind.

Sprinkle the top with some flakey sea salt if desired.

How To Make

ONE: In a bowl, mix together the peanut butter and maple syrup.

TWO: Next, add in the oats and mix until well combined.

THREE: Add the oat mixture to the silicon molds and press down with a spoon until it’s even.

FOUR: Add a dollop of peanut butter on top and freeze for 20 minutes.

FIVE: Then, drizzle the tops with melted chocolate and freeze once more until totally firm, about 20 more minutes. Remove from liners, sprinkle with flakey sea salt and enjoy!

Tips And Tricks

Mix together the maple syrup and peanut butter first before adding in the oats.

Use silicon liners for best results.

If using creamy, runny peanut butter then the freezing time will be longer. Freeze until the peanut butter is no longer runny.

Melt the dark chocolate in the microwave with a touch of oil and microwave in 30 second increments, stirring well in between each round.

How To Serve And Store

Serve these Peanut Butter Oat Cups once they are firm and able to be removed from the liners.

Store in an airtight container in the fridge or the freezer. Storing in the fridge will allow a more softer texture, vs the freezer you will need to allow for it to soften on the counter for a few minutes before enjoying.

Taste And Texture

These Peanut Butter Oat Cups taste like a dream. They taste like a reeces peanut butter cup with a slight crunch.

The texture is soft, chewy and creamy.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

I have not tested it this way, but i’m assuming it would work the same. You may need more quick oats, just depends on the texture.

Do I have to use the silicon molds?

It’s highly recommended, this makes it much easier to remove.

Are these stored in the fridge or the freezer?

Store in an airtight container in the fridge or the freezer. Storing in the fridge will allow a more softer texture, vs the freezer you will need to allow for it to soften on the counter for a few minutes before enjoying.

Other Recipes You May Like

• Dark Chocolate Almond Butter Cups
• Vegan Almond Joys
• Gluten Free Peanut Butter Blossoms
• Vegan Peanut Butter Bars
• No Bake Energy Bites

If you make these Peanut Butter Oat Cups, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

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Peanut Butter Oat Cups

4.86 from 27 ratings

Hannah Kling

These Peanut Butter Oat Cups come together in just under 20 minutes and make for the perfect no bake treat! The base is made with rolled oats and creamy peanut butter and then topped with melted dark chocolate, a true delight!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 cups

Ingredients  

1x2x3x

Oat Base

• 2/3 cup peanut butter
• 3/4 cup old fashioned (rolled oats)
• 2 tbsp maple syrup

Regular Filling

• 1 tbsp peanut butter (per oat cup)

Protein Filling

• 1/2 cup peanut butter
• 3 tbsp protein powder

Chocolate Coating

• 1 cup chocolate chips (melted)
• flakey sea salt (optional)

Instructions

• In a bowl, mix together the peanut butter and maple syrup.
• Next, add in the oats and mix until well combined.
• Add the oat mixture to the silicon molds and press down with a spoon until it’s even. I like to use a cookie scoop, so about 2 tbsp of the oat mixture for each base. 
• Add a dollop of peanut butter on top of each oat cup, or mix together the protein powder and peanut butter and spread that on top of each one. freeze for 20 minutes.
• In the meantime, melt the dark chocolate in the microwave with about 2 tsp of oil. Microwave in 30 second increments, stirring well in between each round.
• When ready, add the melted chocolate to the tops of each oat cup and freeze for about 20 more minutes. 
• Remove from liners, sprinkle with flakey sea salt and enjoy!

Notes

• Mix together the maple syrup and peanut butter first before adding in the oats.
• Use silicon liners for best results.
• If using creamy, runny peanut butter then the freezing time will be longer. Freeze until the peanut butter is no longer runny.
• Melt the dark chocolate in the microwave with a touch of oil and microwave in 30 second increments, stirring well in between each round.
• Use a cookie scoop to add the oat mixture to each cavity.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!