If you’ve been hunting for that perfect sweet treat that’s quick, easy, and downright delicious, I’ve got a gem for you! This No Bake Peanut Butter Oat Cups Recipe is one of my all-time favorites—no oven required, just simple ingredients that come together in a snap. Whether you’re craving an afternoon pick-me-up or a kid-friendly snack, these cups hit all the right notes: creamy peanut butter, wholesome oats, and a luscious chocolate topping. Trust me, you’ll want to stick around for my personal tips and tricks to nail this recipe every time.

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Why This Recipe Works

No Oven Needed: Perfect for warm days or when you want a quick fix without heating up your kitchen.
Simple Ingredients: Uses pantry staples you likely already have, making it super accessible.
Customizable Texture: Easily adjusted for a firmer or moister cup depending on your preference or add-ins.
Perfect Balance of Flavors: The combo of creamy peanut butter and sweet maple syrup pairs wonderfully with that chocolatey finish.

No Bake Peanut Butter Oat Cups, easy no bake snack, healthy peanut butter treats, quick no bake dessert, no oven needed snacks - A gray muffin tray with twelve round cups, each filled with a smooth, glossy layer of melted chocolate that slightly spills over the edges. The chocolate has a shiny, swirled texture on top, and thin chocolate drips and streaks connect some of the cups and run down the tray’s sides. The tray rests on a white marbled surface with a soft white cloth partially visible at the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

One of the things I love about this No Bake Peanut Butter Oat Cups Recipe is how each ingredient plays a crucial role in the end texture and flavor. The oats provide structure, peanut butter adds creaminess and protein, while maple syrup sweetens perfectly without overpowering. Plus, the chocolate topping seals the deal for a treat that’s indulgent yet simple.

No Bake Peanut Butter Oat Cups, easy no bake snack, healthy peanut butter treats, quick no bake dessert, no oven needed snacks - Flat lay of a smooth swirl of natural peanut butter on a white ceramic plate, a small mound of finely ground oat flour in a white bowl, a small white bowl filled with golden maple syrup, a neat pile of shiny dark chocolate chips on a white dish, a small white bowl containing melted coconut oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rolled oats: Using finely processed oats (think oat flour) helps these cups hold together without crumbling apart.
Peanut butter: I recommend creamy for smoothness and easier mixing, but chunky adds a nice crunch if you’re into texture.
Maple syrup: This natural sweetener keeps things moist and gives a subtle depth of flavor compared to plain sugar.
Chocolate chips: Melting these creates that irresistible chocolate layer on top—go for good quality for the best taste.
Coconut oil (optional): Helps the chocolate melt silky and sets the topping with a beautiful sheen.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I really love about this No Bake Peanut Butter Oat Cups Recipe is how forgiving and flexible it is. I’ve tweaked it lots of different ways—add more peanut butter for richness or swap in almond butter if that’s your jam. Feel free to get creative and tailor it to what you love!

Pumpkin Version: I tried adding pumpkin puree and pumpkin spice in the fall, and it gave such a cozy twist that my whole family raved about it.
Swap the Sweetener: Honey or agave work well if you don’t have maple syrup on hand, just keep an eye on the moisture balance.
Add Nuts or Seeds: Toss in crushed walnuts, chia seeds, or hemp for a nutrient boost and extra crunch.
Chocolate Variations: Use dark, milk, or even white chocolate chips—or mix them up for fun layers of flavor!

Step-by-Step: How I Make No Bake Peanut Butter Oat Cups Recipe

Step 1: Turn Oats Into Flour

I always start by pulsing rolled oats in my food processor until they look like a fine oat flour—this step is crucial for getting that perfect crumbly but sticky texture that molds easily into cups. If you don’t have a food processor, a high-powered blender will do just fine.

Step 2: Warm and Whisk the Peanut Butter & Maple Syrup

Pop the peanut butter and maple syrup into a microwave-safe bowl and heat for about 40 to 60 seconds. You want it warm enough to blend smoothly but not scalded. Stir well until silky and fully combined—this slurry forms the binder for your oat cups.

Step 3: Combine Oat Flour and Peanut Butter Mixture

Slowly add your oat flour and fold it in. It’s going to take a little muscle to get it well mixed—don’t worry, that’s totally normal. The texture should be thick and moldable but not crumbly. If it feels too dry, splash in a teaspoon of maple syrup or peanut butter at a time. Pro tip: I sometimes add a bit of pumpkin puree here in fall for extra moisture and flavor.

Step 4: Prepare Your Muffin Pan

I highly recommend lining your muffin tin with cupcake liners or using a silicone pan—trust me, it makes removal a breeze. If you skip liners, the cups can stick and get messy trying to pry out.

Step 5: Fill and Press the Cups

Scoop the peanut butter oat mix evenly into each muffin hole, then press down firmly with your fingers to compact the mixture. This helps them hold together once chilled.

Step 6: Melt the Chocolate and Add That Perfect Finish

Melt the chocolate chips and coconut oil in 30-second bursts in the microwave, stirring after each interval until smooth. Pour a generous layer of melted chocolate on top of each cup. For a little extra pizzazz, sprinkle flaky sea salt, mini chocolate chips, or even colorful sprinkles before the chocolate hardens.

Step 7: Chill and Enjoy

Pop your tray in the fridge for 2-3 hours to set up nicely. Once firm, gently lift out the cups and store them in an airtight container in the refrigerator. They stay fresh for about five days, making for a great grab-and-go snack all week long.

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Tips from My Kitchen

Use Silicone Liners: They make popping out your cups so much easier and mess-free, especially since these aren’t baked.
Adjust Sweetness Gradually: Add syrup slowly because you don’t want your cups to be too gooey and hard to set.
Chocolate Layer Tip: Mixing coconut oil with chocolate gives a glossy finish and helps it harden evenly.
Stir Well: Taking time to fully mix your oat flour and peanut butter mixture ensures they stay together when chilled.

How to Serve No Bake Peanut Butter Oat Cups Recipe

No Bake Peanut Butter Oat Cups, easy no bake snack, healthy peanut butter treats, quick no bake dessert, no oven needed snacks - A close-up of a woman's hand holding a small round dessert with two layers, the bottom layer is a light tan, crumbly oat mixture, and the top layer is smooth, dark chocolate spread evenly. In the background, several more of these two-layer treats are stacked and scattered on a wooden board set on a white marbled surface, with some oats sprinkled nearby. The overall scene is clean and bright with soft lighting, highlighting the texture contrast between the oat base and the chocolate top. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I love sprinkling a pinch of flaky sea salt on top right after the chocolate— it balances the sweetness and amps up that peanut butter flavor. Sometimes, I add mini chocolate chips or crushed roasted peanuts for texture and visual appeal. For festive occasions, colorful sprinkles or edible glitter work wonders to make these treats pop.

Side Dishes

These cups pair beautifully with a fresh fruit bowl or a cup of herbal tea for an afternoon snack. When sharing with friends, I like to serve them alongside a yogurt parfait for a dessert spread that’s both indulgent and balanced.

Creative Ways to Present

For birthday parties or holiday gatherings, I sometimes arrange the cups on a tiered dessert stand and garnish each cup with a tiny edible flower or a drizzle of white chocolate. It instantly turns this humble no-bake treat into a centerpiece-worthy delight that gets all the oohs and ahhs.

Make Ahead and Storage

Storing Leftovers

Since these are no bake and contain fresh ingredients like maple syrup, I always keep mine refrigerated in an airtight container. They hold up well for about five days, and I love having a ready snack when I’m in a rush.

Freezing

I’ve frozen these cups successfully by placing them on a tray first to freeze solid, then transferring to a freezer-safe bag. When you’re ready for a treat, just thaw them in the fridge overnight. They keep their texture well and make a stellar make-ahead snack.

Reheating

No reheating needed here because these are perfect chilled! But if you want a softer, melty chocolate, just let them sit at room temperature for about 10 minutes before digging in.

FAQs

Can I use quick oats instead of rolled oats in this recipe?

Quick oats can be used, but they’ll result in a softer texture. Since you’re blending them into oat flour, they will still work, but rolled oats tend to give the best structure and flavor balance for these cups.
Is it necessary to melt the chocolate with coconut oil?

It’s optional but highly recommended. Coconut oil helps melt the chocolate smoothly and provides a shiny finish that sets nicely. If you skip it, the chocolate may be a bit thicker and less glossy once hardened.
How do I make the cups more moist?

You can add a few extra teaspoons of maple syrup or peanut butter if the dough seems dry. Another trick I love is mixing in 1/4 to 1/3 cup pumpkin puree, especially in the fall — it adds moisture and a subtle seasonal flavor.
Can I substitute peanut butter with another nut butter?

Absolutely! Almond butter, cashew butter, or sunflower seed butter work well; just choose a smooth variety for easier mixing. Keep in mind this will alter the flavor profile a bit, but it’s delicious all the same.
What’s the best way to remove the cups from the muffin pan?

Using silicone muffin pans or cupcake liners is a lifesaver here. If you don’t have either, gently press the bottoms and sides with a small knife or spatula to loosen. Patience is key to avoid breakage!

Final Thoughts

This No Bake Peanut Butter Oat Cups Recipe is a cozy kitchen classic that’s saved me more times than I can count—perfect for when you want something sweet but clean up fast. I hope you love making and munching on these as much as I do. Seriously, once you try them, they’ll become your go-to snack for busy days or when you need a little wholesome indulgence. So go ahead, give this recipe a whirl and then share the love (and leftovers) with your favorite people!

No Bake Peanut Butter Oat Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews

Author: Caroline
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These No Bake Peanut Butter Oat Cups are a delicious and healthy treat combining creamy peanut butter, finely ground oat flour, and sweet maple syrup. Topped with a rich chocolate layer, they require no baking and are perfect as a quick snack or dessert. Easy to customize with additions like pumpkin puree for seasonal flavors.

Ingredients

Main Ingredients

1.5 cups peanut butter
1.5 cups rolled oats, processed finely in a food processor to make oat flour
1/4 cup maple syrup

Chocolate Topping

1 cup chocolate chips
1 teaspoon coconut oil (optional)

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Instructions

Make oat flour: Blend rolled oats in a high-speed blender or food processor until finely ground to make oat flour.
Combine peanut butter and syrup: In a medium microwave-safe bowl, add peanut butter and maple syrup. Microwave for 40-60 seconds until warm. Stir thoroughly until smooth and fully combined.
Mix oat flour: Gradually add the oat flour to the peanut butter mixture, stirring well. The mixture should be thick and moldable. If too dry, add extra maple syrup or peanut butter, one teaspoon at a time. Optionally, add 1/4-1/3 cup pumpkin puree for moisture.
Prepare muffin pan: Line a muffin pan with cupcake liners or use a silicone muffin pan for easy removal. Note that cups will be hard to remove without liners if using a metal pan.
Scoop mixture: Evenly divide the peanut butter oat mixture into each muffin cup, pressing down firmly with your fingers to compact the mixture.
Melt chocolate: In a microwave-safe small bowl, combine chocolate chips and coconut oil if using. Heat in 30-second increments, stirring between, until chocolate is completely melted and smooth.
Add chocolate layer: Pour a layer of melted chocolate over each peanut butter oat cup, smoothing the top with the back of a spoon. Optionally sprinkle with flaky salt, sprinkles, or mini chocolate chips before the chocolate sets.
Refrigerate to set: Place muffin pan in the refrigerator for 2-3 hours to allow the cups to fully set and harden.
Remove and store: Carefully remove cups from the pan or liners. Store in an airtight container in the refrigerator for up to 5 days for best freshness.

Notes

Add 1/3 cup pumpkin puree and 1 1/2 teaspoons pumpkin spice for a festive pumpkin-flavored version.
If the mixture is too crumbly, gradually add more peanut butter or maple syrup to achieve moldable consistency.
Using a silicone muffin pan facilitates easy removal without liners.
You can experiment with different nut butters for varied flavors.
Store these cups refrigerated since they contain fresh ingredients and no preservatives.

Nutrition

Serving Size: 1 cup
Calories: 220 kcal
Sugar: 9 g
Sodium: 90 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg