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Healthiest Desserts – No Bake Peanut Butter Chocolate Oat Cups

Stack of no bake peanut butter chocolate oat cups with smooth chocolate tops and creamy peanut butter layers — the Healthiest Desserts for Quick And Healthy Desserts and Healthy Snacks With Chocolate you’ll actually crave.
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Think peanut butter cup meets oatmeal cookie dough — but healthier, quicker, and no oven drama. These no bake chocolate oat cups are rich, creamy, and guaranteed to satisfy every sweet tooth in the house. Perfect for busy days, school snacks, or that late-night “I just need a bite of something sweet” situation.

Ingredients

Scale
  • 1 ½ cups peanut butter
  • 1 ½ cups oat flour (made by blitzing rolled oats in a food processor until fine)
  • ¼ cup pure maple syrup
  • 1 cup chocolate chips
  • 1 teaspoon coconut oil (optional, but makes the chocolate topping extra silky)

Instructions

  1. Warm up the good stuff.
    • Toss your peanut butter and maple syrup into a microwave-safe bowl. Heat for about 40–60 seconds, just until everything loosens up and starts to blend easily. Stir well until smooth and glossy.
  2. Add the oats.
    • Gradually mix in your oat flour. It’ll take a little muscle — or a stand mixer if you’d rather let the machine earn its keep. The texture should be thick and doughy but still soft enough to press into a mold.
    • Pro tip: If it looks too crumbly, add a teaspoon more peanut butter or syrup at a time until it holds together. For a softer, moister version, stir in ¼–⅓ cup pumpkin puree. Trust me, it’s a game-changer.
  3. Prep the pan.
    • Line a muffin tin with paper or silicone liners (don’t skip this — they stick otherwise). Silicone pans work best since the cups pop right out like magic. Mini muffin tins are great for bite-size versions.
  4. Form the base.
    • Divide the peanut butter mixture evenly between the cups. Press down gently with your fingertips to form a smooth, even base.
  5. Melt the chocolate.
    • In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each round, until silky smooth. Don’t overheat — chocolate burns faster than you think.
  6. Top it off.
    • Spoon melted chocolate over each peanut butter base and smooth the tops with the back of a spoon.
    • Feeling fancy? Sprinkle a pinch of flaky sea salt, a few mini chips, or some colorful sprinkles before the chocolate sets.
  7. Let them chill.
    • Pop the tray into the fridge for 2–3 hours or until everything firms up beautifully. Once set, gently remove each cup from its liner or mold.
  8. Store and snack smart.
    • Keep your oat cups in an airtight container in the fridge for up to 5 days. Because these are no-bake and full of natural ingredients like maple syrup and peanut butter, they’re happiest when kept cool.

Notes

  • Pumpkin twist: Mix in ⅓ cup pumpkin puree plus 1 ½ teaspoons pumpkin pie spice for cozy fall vibes.
  • Nut butter swap: Almond, cashew, or sunflower butter all work perfectly — experiment with your favorite!
  • Chocolate switch-up: Use dark chocolate for a richer flavor or white chocolate for a sweeter, creamier version.

Find it online: https://irmacooks.com/healthiest-desserts-no-bake-peanut-butter-chocolate-oat-cups/