These delicious homemade peanut butter and baked oat cups are the perfect grab-and-go snack. I love having some of these in my fridge and freezer for those busy days when I need a quick energy boost. Packed full of protein, fiber and fat, these will help keep your blood sugars balanced in between meals.
As an Intuitive Eating Registered Dietitian, snacking is a topic that comes up a lot. If you’ve been following me for a while you know that I’m all about what you can ADD into your diet and adding a snack or two into your day is a great way to stay energized, have a better mood, and curb cravings. Whether you’re adding in a tasty oat flour pumpkin muffin, my lemon coconut energy balls or these delicious homemade peanut butter cups, you will feel the benefits of eating regularly almost immediately.
These peanut butter cups were a big hit in the family. They’re super easy to make (only need a muffin tin and 5 ingredients that are pantry staples), keep well in the fridge and freezer, and are dad and kid approved. You may want to double this recipe because they won’t last long.
How to Make Peanut Butter & Baked Oat Cups
These use our Gluten-Free Oat Cheesecake Crust as the base, a peanut buttery filling and then a dark chocolate shell to hold it all together.
To make you will need:
- Rolled Oats
- Melted Coconut Oil
- Dark Chocolate
- Peanut butter
You will start by making the crust. I love this crust recipe because it reminds me of honey granola. It’s also easy to make gluten free and vegan. Just make sure you buy certified gluten free rolled oats and substitute the honey for maple syrup.
Preheat your oven to 350°F, line a baking sheet with parchment paper and line a muffin tin with paper liners or silicone liners. Melt 6 tablespoons of coconut oil in the microwave for approximately 30 seconds. In a medium mixing bowl, combine the rolled oats, honey and 3 tablespoons of melted coconut oil. Spread the mixture evenly on the baking sheet and bake for 15 minutes or until golden brown.
When the oats are a golden brown, remove from the oven and transfer to a food processor and pulse for 30 seconds. Coat the pulsed oats with 2 tablespoons of melted coconut oil, ensuring to coat evenly. Distribute the oat mixture between 12 muffin tins, pressing down the mixture with the back of a spoon or the bottom of a cup. Put the muffin tin in the oven for 5 more minutes.
Make the Filling
When the oat crusts are done, add 1 heaping tablespoon of peanut butter to each muffin tin. I recommend doing this when the oats are still warm, this will help the peanut butter spread evenly on the crusts.
Next, melt 2 cups of chocolate and remaining 2 1/2 tablespoons of coconut butter in the microwave. I like to melt my chocolate in 30 second intervals, stirring in between so you get a smooth consistency and your chocolate doesn’t burn. Pour the chocolate evenly between the muffin tins, making sure to cover the peanut butter completely. Pop these tasty snacks into the fridge or freezer for at least an hour, remove from the muffin tin and store in an airtight container in the fridge and freezer and enjoy!
I love the combo of oats and peanut butter. They really do compliment each other in flavor and nutrition. Here are some of the nutritional benefits of adding these yummy foods into your diet.
Peanut butter: Oh do I love peanut butter. I love how it adds a creaminess to a recipe and can be used in both sweet and savory dishes. Most people know that peanut butter is packed full of protein and healthy fats, which helps you feel full and satiated for longer. But did you know it’s also rich in magnesium, potassium and vitamin E
Oats: Oats are a staple in our household. They’re so versatile! I love that I can use them to make a nourishing breakfast in 10 minutes or less (like these turmeric and apple stovetop oats), use them as the base of a dessert or snack (like in these pumpkin pie energy bites), or blend them into an oat flour and use them in my baking.
Not only are they versatile they also pack a nutritional punch. Rich in fiber and high in protein, magnesium and B vitamins, oats are a great pantry staple that you can add into almost any meal.
Peanut butter and oats are typically always found in our pantry. I love the combo in a recipe like this because they can work together to give you a good balance of protein, fiber, and healthy fats (the PFF combo!)
The PFF Snack Combo
I love developing snacks that follow the PFF combo. What’s the PFF combo? It’s a snack that has protein, fiber and fat. This combo will help slow down your digestion and will keep you feeling full for longer. It also means sugars will be released into the bloodstream at a steady rate minimizing blood sugar spikes and drops which can lead to cravings and mood swings.
These little cups of deliciousness have protein from the peanut butter, fat from the coconut oil and peanut butter and fiber from the oats, making it a PFF combo snack! If you’re looking for another snack that follows the PFF format, try these homemade no-bake granola bars. They’re delish!
Other Fun Fillings
While peanut butter is a classic filling for oat cups, you can switch things up and customize this recipe to your personal preferences. Here are a few fun ideas:
Nut butters: You can swap out the peanut butter for any other type of nut butter. Almond butter and sunflower seed butter would both be delicious in this and would make it a nut-free, kid friendly snack.
Jams: Spoon a dollop of your favorite fruit jam into the center of the oat cup before adding the chocolate. These would be delish with raspberry or strawberry jam or my ooey raspberry chia seed jam.
Greek yogurt: If you’re looking for a creamy, protein-packed filling, try mixing some Greek yogurt with a bit of honey or maple syrup and spooning it into the oat cups. If you’re doing this, I would keep the cups in the freezer.
Fruit: For a fresh, fruity filling, try topping your peanut butter oat cups with berries, sliced banana, or diced mango. Nothing goes better with peanut butter than bananas. Right?!
These are just a few ideas to get you started, but really, the options are endless!
If you make this recipe, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xoPrint
5-Ingredient Homemade Peanut Butter & Baked Oat Cups
- Total Time: 30 minutes
- Yield: 12 1x
These delicious homemade peanut butter and baked oat cups are the perfect grab-and-go snack. Packed full of protein, fiber and fat, these will help keep your blood sugars balanced in between meals.
- 1 1/2 cups rolled oats
- 6 Tbsp melted coconut oil
- 3 Tbsp honey
- 3/4 cups creamy peanut butter
- 1 1/2 cups dark chocolate chips
- 2 Tbsp melted coconut oil
- Preheat oven to 350F, line a baking sheet with parchment paper and a muffin tin with paper liners or silicone liners.
- In a small microwave-safe bowl, melt 6 tablespoons of coconut oil in the microwave. In a large mixing bowl, add the oats, 3 tablespoons of coconut oil, and the honey. Stir until the oats are coated. Transfer to the baking sheet and evenly spread the oats out.
- Bake the oat mixture in the oven for 15 minutes or until the oats are golden brown, stirring halfway.
- Remove from the oven and transfer the oats to a food processor and pulse for 30 seconds. Mix in the remaining 3 tablespoons of coconut oil, making sure to evenly coat the baked oats. This will help hold your crust together.
- Spoon the oat mixture evenly into 12 muffin tins, pressing down with a spoon or a cup. Bake in the oven for 5 more minutes.
- Remove from the oven and spoon a tablespoon of peanut butter onto each individual crust. The warmth of the crust will help the peanut butter spread evenly.
- In another small, microwave-safe bowl, add the dark chocolate and 2 tablespoons of coconut oil and microwave in 30 second intervals, stirring in between making sure the chocolate is a smooth consistency and doesn’t burn.
- Evenly spoon the melted chocolate mixture between the peanut butter cups making sure to cover the peanut butter.
- Place the muffin tin into the fridge or freezer for at least one hour. Once the chocolate has hardened remove each cup from the muffin tin and store them in an airtight container in your fridge or freezer. Enjoy!
- Prep Time: 10
- Cook Time: 20
these look great. I assume i could easily swap the honey for maple syrup to make them vegan – correct? also, could i swap the coconut oil for PB? Afterall just more PB 🙂 or would they not hold well enough together?
Lindsay Pleskot says
Hi Jacquie, yes – you can sub maple syrup to make them vegan. The coconut oil helps hold the crust together and helps melt the chocolate easier. You can melt the chocolate without it (just keep an eye on it so it doesn’t burn). I haven’t tested the crust without the coconut oil so if you do try it out let me know how it goes!
Made these yesterday & they are sooo delicious! The oats are the perfect addition for crunch. I have a huge sweet tooth & it’s nice to reach for a sweet treat that you know each ingredient. Definitely making again!
Lindsay Pleskot says
Hi Hannah, I’m so happy you enjoyed this one. I love the creaminess of the peanut butter with the crunchy granola too.