Description
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.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 6 Tbsp melted coconut oil
- 3 Tbsp honey
Filling
- 3/4 cups creamy peanut butter
- 1 1/2 cups dark chocolate chips
- 2 Tbsp melted coconut oil
Instructions
- 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