These Oat Cups are a wholesome snack option made with rolled oats, nut butter, and dark chocolate. These tasty treats are perfect for satisfying your sweet cravings guilt-free.
No Bake Oat Cups: A Nutty, Chocolatey Treat
Craving a wholesome yet indulgent snack? These Oat Cups are easy to make and feature layers of hearty oats, creamy nut butter, and decadent chocolate. Perfect for satisfying your sweet tooth or as a grab-and-go snack, these no bake oat cups are sure to become a new favorite.
Ingredients You’ll Need:
Oat Layer:
- Rolled oats: Provide a hearty base and texture to the cups.
- Unflavored / Vanilla Protein Powder or Fine blanched almond flour or oat flour: Adds protein and a delicate texture and helps bind the ingredients together.
- Maple syrup: Sweetens the oats naturally and provides a sticky consistency.
- All-natural nut butter: Adds richness and nuttiness to the oats.
- Vanilla extract: Enhances the flavor with its warm and aromatic notes.
- Salt: Balances the sweetness and enhances the overall flavor profile.
Nut Butter Layer:
- All-natural peanut butter / nut butter / seed butter: Adds creaminess and richness to the middle layer.
- Maple syrup or coconut oil: Sweetens the nut butter layer and helps it spread easily.
Chocolate Layer:
- Dark chocolate or chocolate chips: Provides a rich and indulgent chocolatey flavor.
- Coconut oil: Helps melt the chocolate smoothly and adds a glossy finish to the top layer.
- Unflavored / Vanilla Protein Powder: Optional for extra protein.
Garnish:
- Chopped cashews, peanuts, or slivered almonds: Adds crunch and texture to the cups.
- Maldon salt: Enhances the flavor profile with a touch of saltiness.
Instructions: How to make Oat Cups
1. Prepare the Oat Layer:
- Combine oats, protein powder (or flour), maple syrup, nut butter, vanilla extract, and salt until well combined.
- Press the mixture firmly into the bottom of muffin cups and freeze until set.
2. Prepare the Nut Butter Layer:
- Mix nut butter with maple syrup or coconut oil until smooth and creamy.
- Spread evenly over the oat layer and freeze until set.
3. Prepare the Chocolate Layer:
- Melt chocolate and coconut oil until smooth. Stir in optional protein powder.
- Spread over the nut butter layer and garnish with chopped nuts or salt.
4. Freeze and Enjoy:
- Freeze the cups until set, then transfer to a plate and enjoy straight from the freezer.
- Allow the cups to thaw slightly for a few minutes before biting or cutting if they’re too hard.
Serving Suggestions:
- Enjoy these Oat Cups as a convenient grab-and-go breakfast or midday snack.
- Serve alongside a dollop of Greek yogurt and fresh berries for a balanced and satisfying treat.
- Pair with a glass of cold almond milk or hot tea for a cozy indulgence.
- Pair with a cup of hot coffee, Matcha Latte or Cold Brew Coffee for a delightful treat.
Variations and Substitutions:
- Swap out the nuts or seeds in the layers for your favorite varieties.
- Use honey or agave syrup instead of maple syrup for sweetness.
- Add dried fruit such as raisins or cranberries to the oat layer for extra sweetness and texture.
- Experiment with different nut or seed butter flavors like almond, peanut, or sunflower seed butter for unique taste profiles.
- Swap out the chocolate layer for a drizzle of melted white chocolate or a sprinkle of cocoa powder for a lighter option.
Storage and Freezer Instructions:
- Refrigeration: Store Oat Cups in an airtight container in the refrigerator for up to one week for immediate consumption.
- Freezer: For longer storage, wrap individual no bake oat cups tightly in plastic wrap and aluminum foil before freezing and store in the freezer for up to one month. Thaw the cups for a few minutes at room temperature before enjoying.
- Make-ahead: Make a batch ahead of time and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to one month. Thaw frozen no bake peanut butter oat cups in the refrigerator overnight or at room temperature for a few minutes before serving.
FAQs:
- Can I use regular flour instead of gluten-free flour? Yes, you can substitute all-purpose flour for gluten-free flour if preferred.
- Can I skip the chocolate layer? Absolutely! Customize the no bake oatmeal cups to your liking by omitting the chocolate layer or adding other toppings.
- Can I use regular peanut butter instead of natural nut butter? Yes, you can use any type of nut or seed butter in this recipe, but natural varieties work best for a creamy texture.
- Can I make these chocolate peanut butter oat cups nut-free? Absolutely! Substitute sunflower seed butter or soy nut butter for a nut-free option.
- Can I omit the maple syrup in the nut butter layer? Yes, you can skip the maple syrup or substitute it with honey or agave syrup for added sweetness.
More easy chocolate and peanut butter desserts you will love:
Oat Cups
Prep Time
15 mins
These Oat Cups are a wholesome snack option made with rolled oats, nut butter, and dark chocolate. These tasty treats are perfect for satisfying your sweet cravings guilt-free.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: no bake oat cups, peanut butter oat cups
Ingredients
Oat Layer
- 1 2/3 cups gluten-free rolled oats , regular oats work too if you're not gluten-free
- 3 tbsp plain or vanilla plant-based protein powder , we like Sprout Living Epic Protein. If you prefer not to use protein powder, you can sub with 2 tbsp of fine blanched almond flour or gluten-free finely ground oat flour instead.
- 1/3 cup maple syrup . or preferred sticky liquid sweetener
- 1/4 cup all-natural creamy nut butter / seed butter of choice (or more as needed)
- 1 tsp vanilla extract
- tiny pinch of salt
Nut Butter Layer
- 2/3 cup all-natural creamy nut butter / seed butter (heated ahead of time if needed)
- 1 tbsp maple syrup or 1 1/2 tsp coconut oil
- 1 tbsp plain or vanilla plant-based protein powder , optional for added protein.
Chocolate Layer
- 7-8 oz. dairy-free chopped chocolate , or 2/3-1 cup dairy-free chocolate chips (regular chocolate works too if you're not dairy-free)
- 2 tsp coconut oil or neutral tasting oil
Garnish:
- Chopped cashews / peanuts / slivered almonds
- Flakey salt , coarse salt
Instructions
- Line a muffin pan with paper liners / silicone liners (or can also use a silicone muffin tray). Set aside.
Oat Layer: In a bowl, add the oats, protein powder (or flour), maple syrup, nut / seed butter, vanilla and salt. Mix until well combined. If the mixture seems too wet (or too dry), add more maple syrup / nut butter (or oats / flour) as needed.
- Divide the oat mixture evenly among the muffin pan, filling and pressing down firmly into the bottom of the muffin cups. Freeze for 15 minutes, or until set.
- Nut Butter Layer: Meanwhile, combine the nut butter with the maple syrup (or coconut oil) and mix until smooth and creamy. (Heat together in the microwave, for 10-15 seconds if needed, for thinner consistency and easier to spread.) Spoon and spread about 2 teaspoons evenly on top of the oat layer in each muffin cup, swirling the pan around if needed to distribute the nut butter to cover the oats. Place the muffin pan in the freezer again and freeze for 15-20 minutes, or until set.
Chocolate Layer: Melt the chocolate and coconut oil, either in the 20-second increments (stirring well in between) in the microwave or over a water bath over a stovetop, until smooth. Stir in protein powder if using. Spoon and spread about 2 teaspoons evenly on top of the nut butter layer in each muffin cup, swirling the pan around if needed to distribute the chocolate to cover the nut butter layer. Sprinkle half with a little bit of chopped nuts and the other half with some coarse sea salt.
- Place the pan in the freezer again for at least 30 minutes, or until set. Store in the freezer until ready to enjoy.
- When ready to eat, transfer to a plate and enjoy. If the cups seem too hard to bite or cut, you may have to let the cups thaw slightly for a few minutes before eating.
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