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A pile of chocolate peanut butter oat cups on a white plate.

Oat Cups

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
Prep Time 15 minutes
Author Kelly

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

  1. Line a muffin pan with paper liners / silicone liners (or can also use a silicone muffin tray). Set aside.

  2. 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.

  3. 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.
  4. 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.

  5. 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.

  6. Place the pan in the freezer again for at least 30 minutes, or until set. Store in the freezer until ready to enjoy.
  7. 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.