Easy No Bake Peanut Butter Oat Cups

Why You’ll Love This Recipe

These peanut butter oat cups are quick to make, require no special equipment, and are naturally gluten-free (if using certified oats). The combination of chewy oats and rich peanut butter makes them both filling and indulgent, while the no-bake method keeps them soft and easy to prepare year-round. They’re freezer-friendly too, so you can always keep a batch on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats

• Peanut butter (creamy or natural)

• Honey or maple syrup

• Coconut oil

• Vanilla extract

• Dark or milk chocolate chips (optional for topping)

• Sea salt (optional for sprinkling)

Directions

1. In a medium saucepan over low heat, combine peanut butter, honey (or maple syrup), coconut oil, and vanilla. Stir until smooth and fully combined.

2. Remove from heat and stir in rolled oats until evenly coated.

3. Line a muffin tin with paper liners. Spoon the oat mixture evenly into each cup, pressing gently to form a base.

4. If desired, melt chocolate chips and drizzle or spread over the top of each cup.

5. Sprinkle with sea salt if using.

6. Refrigerate for at least 1 hour, or until firm.

7. Remove from muffin tin and store chilled.

Servings and timing

Makes 12 oat cups.
Preparation time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 10 minutes

Variations

• Nut-Free: Use sunflower seed butter or almond butter instead of peanut butter.

• Extra Crunch: Stir in chopped nuts or seeds with the oats.

• Chocolate Lovers: Mix mini chocolate chips directly into the oat mixture.

• Protein Boost: Add a scoop of protein powder to the peanut butter mixture.

• Fruit Twist: Layer sliced bananas or dried fruit between the oat base and chocolate topping.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. Thaw in the refrigerator before enjoying. These cups are best eaten chilled to maintain their shape.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer.

Can I make these vegan?

Yes, use maple syrup instead of honey and vegan chocolate.

Do they have to be refrigerated?

Yes, to keep them firm and fresh.

Can I use crunchy peanut butter?

Absolutely—it will add extra texture.

How do I melt the chocolate topping?

Melt in a microwave-safe bowl in 20-second intervals, stirring in between, or use a double boiler.

Can I make them less sweet?

Yes, reduce the honey or maple syrup slightly to taste.

Can I skip the chocolate layer?

Yes, they’re delicious with just the oat and peanut butter layers.

Can I add spices?

Cinnamon or a pinch of nutmeg works well in the oat mixture.

Are these gluten-free?

Yes, if you use certified gluten-free oats.

Can kids help make these?

Definitely—they’re simple, no-bake, and fun to assemble.

Conclusion

Easy no bake peanut butter oat cups are a simple yet satisfying treat you can whip up anytime. With their chewy, nutty base and optional chocolate finish, they strike the perfect balance between indulgence and wholesome goodness. Whether you enjoy them as a snack, dessert, or on-the-go breakfast, these cups are bound to become a household favorite.

Easy No Bake Peanut Butter Oat Cups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and delicious snack made with layers of peanut butter and oats, topped with chocolate — no oven needed!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 oat cups
• Category: Snack/Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the oat layer:
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup peanut butter (creamy or crunchy)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• For the chocolate topping:
• 1 cup dark or semi-sweet chocolate chips
• 1 tablespoon coconut oil

Cook Mode Prevent your screen from going dark

Instructions

• Line a muffin tin with paper liners.
• In a large bowl, mix oats, peanut butter, honey, melted coconut oil, vanilla, and salt until well combined.
• Press about 2 tablespoons of the oat mixture into the bottom of each muffin cup, flattening gently.
• In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
• Spoon melted chocolate over each oat layer, spreading evenly.
• Chill in the refrigerator for at least 1 hour or until set.
• Peel off liners and enjoy.

Notes

• Store in the fridge for up to 1 week or freeze for up to 2 months.
• Use almond or cashew butter instead of peanut butter for variety.
• Sprinkle sea salt on top for a sweet-salty finish.