No-Bake Peanut Butter Oat Cups
Published 4/30/2023 • Updated 4/23/2024
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The most delicious no bake dessert you’ve ever tasted –> peanut butter oat cups! We love no bake desserts because they’re quick and easy to make and don’t require an oven.
We had tested this peanut butter oat cups recipe a thousand times and were used to having them in the freezer at the studio for a sweet treat. No joke, Lee went to the freezer to have one post-lunch and they were gone. The look on her face was pure devastation! They are that good!
Scroll all the way to the bottom of this post (after the recipe card) for more oat cup recipes featured on our Instagram!
Best No Bake Dessert
Chocolate + peanut butter fans, we’re here to share your newest no bake dessert obsession- chocolate peanut butter oat cups.
Plus, if you’re looking to make dessert without an oven, we’ve solved that problem with this epic cup of deliciousness. No-oven desserts are great when you’re in a rush or don’t want to heat up your house!
Why we love no bake desserts
Quick (no bake time!)
Easy to make
Nutritious dessert
What You Need for PB Oat Cups
This peanut butter chocolate dessert is composed of 3 different layers. Yes, you get three bites of flavor in every bite.
Kitchen Tools
You’ll need to make sure you have a muffin tin + liners OR you can use a reusable silicone muffin mold. In addition to that, all you really need are bowls, measuring cups, and a spoon!
Reusable
Silicone Muffin Mold
Here’s our favorite silicone muffin mold to use for baking and no-bake desserts!
Oat Layer
- Oats
- Honey
- Peanut butter
- Peanuts
Peanut Butter Layer
- Peanut butter
- Coconut oil
- Mini chocolate chips
Chocolate Layer
- Dark chocolate
- Coconut oil
Is this recipe gluten free?
All ingredients in this recipe are naturally gluten-free. Just make sure you read the labels of the ingredients you buy to confirm they were produced in a g/f facility.
Is this dessert healthy?
Since this recipe is made with whole grains and all-natural sugars, it’s a nutritious dessert idea.
Can I use a mini muffin tin instead?
Feel free to use a mini muffin tin instead of a regular-sized one. You’ll make almost double or triple the amount.
Latest No Bake Desserts
Variations
Swap the nut butter: can’t do peanuts? Use almond butter or cashew butter instead and make sure to swap the peanuts, too.
Add an extract: A little bit of vanilla or almond extract in the base of these would be delicious.
Use a dried fruit: Instead of mini M&M’s, use a dried fruit such as strawberries, raisins, or blueberries.
Storage
Make sure to store these chocolate peanut butter no bake treats in the freezer. If they sit on the counter, they will get too hot and fall apart like a melting snowman.
No-Bake Peanut Butter Oat Cups
Ingredients
Oat Layer
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural, creamy peanut butter
- ⅓ cup chopped peanuts
- Optional: 1-2 teaspoons water
Chocolate Layer
- 6 oz. dark chocolate, chopped
- 2 teaspoons coconut oil
Peanut Butter Layer
- ½ cup all-natural, creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini chocolate chips
Instructions
- Line a metal muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- First, make the oat layer. Add the quick-cooking oats, honey, peanut butter, and peanuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
- Finally, make the peanut butter layer. Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter. Then, add mini chocolate chips to the top of each cup.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Tips & Notes
If you don’t like dark chocolate you can use milk chocolate instead.
We do not recommend using rolled oats. Old-fs rolled oats are would be too tough in these oats.
Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Caramel DeLite Oat Cups
These Caramel DeLite Oat Cups taste like your favorite girl scout cookie and are made with 3 epic layers of oats, chocolate, and coconut. Check out the Reel HERE.
Yields: 12
Ingredients
Oat Layer
- 1.5 cups quick-cooking oats
- 1/2 tablespoons maple syrup
- 1/3 cup cookie butter, melted
- 1-2 tablespoons water, as needed
Chocolate Layer
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Coconut Layer
- 1/3 cup creamy cashew butter, drippy
- ⅓ cup cookie butter melted
- 1 cup unsweetened shredded coconut
Top Layer
- Drizzle chocolate
Method
- Line a metal muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- First, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 1 teaspoon of the melted chocolate to the bottom of each muffin cup and use the end of a spoon or your finger to spread the chocolate across the bottom.
- Next, make the oat layer. Add the quick-cooking oats, maple syrup, and cookie butter to a bowl and stir the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer and firmly press the oats into the chocolate. Place the muffin pan in the freezer for 5 minutes.
- Make the coconut layer. Add the cashew butter, cookie butter, and coconut to a bowl and mix to combine. Scoop 1 tablespoon of the coconut mixture onto the oat layer and evenly spread the coconut layer.
- Transfer the remaining melted chocolate to a piping bag or plastic bag. Snip the tip of the bag and carefully drizzle the melted chocolate over the coconut layer in a zigzag design similar to a caramel delight.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have been set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Recipe Notes
- If you don’t like semi-sweet chocolate you can use milk chocolate instead.
- We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these oat cups.
- Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Mini Strawberry White Chocolate Oat Cups
Mini strawberry white chocolate oat cups that taste exactly like your childhood favorite Special K Cereal Bars. Check out the reel HERE.
Yields: 12
Oat Layer
- 2/3 cup chopped, dehydrated strawberries
- 1 cup quick-cooking oats
- 2 tablespoons honey
- 1/4 cup creamy cashew butter, drippy
- 1-2 teaspoons water
White Chocolate Layer
- ¾ cup white chocolate chips
- 2 teaspoons coconut oil
Top Layer
- 1/2 cup creamy cashew butter, drippy
- 1 teaspoon coconut oil
- Strawberry powder, to taste
Method
- Line a mini muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- Transfer the dehydrated strawberries to a clean coffee grinder or a food processor. Process the strawberries on high until a fine powder is created.
- Add 4 tablespoons of the strawberry powder (set the rest of the strawberry powder aside), quick-cooking oats, honey, and cashew butter to a bowl, and stir all of the ingredients together until combined. The mixture should be sticky and easily stick together. If it seems dry, add 1 to 2 teaspoons of water.
- Scoop 1 heaping teaspoon of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 1 heaping teaspoon of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
- Finally, make the cashew layer. Add the cashew butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 1 heaping teaspoon of the cashew butter mixture to the top of the chocolate layer. Swirl the pan again to even out the cashew butter. Then, sprinkle the strawberry powder over the top of the cashew butter.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Recipe Notes
- We do not recommend using rolled oats. Old-fs rolled oats would be too tough in these oat cups.
- Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Coconut Mango Oat Cups
These oat cups are a fusion of coconut mana and freeze-dried mango all packed into 3 layers! Check out the reel HERE.
Yields: 12
Ingredients
Oat Layer
- 1 cup quick-cooking oats
- 2 unsalted rice cakes, separated (~1 cup)
- ⅓ cup agave syrup
- ⅓ cup creamy and drippy cashew butter*
- 2 tablespoons black sesame seeds*
Cashew Butter Layer
- ½ cup cashew butter
- 1 teaspoon coconut oil
Coconut Layer
- ½ cup melted coconut mana
- 2 teaspoons coconut oil
Toasted Coconut Layer
- ½ cup toasted coconut
- ¼ cup freezer-dried mango crumbles
Method
- Line a muffin tin with paper liners or use a silicone muffin pan.
- Prepare the oat layer. Mix the oats, rice cakes, agave syrup, cashew butter, and sesame seeds in a bowl. Use a spoon or hands to massage all of the ingredients together.
- Scoop a heaping tablespoon and a half into each muffin cup. Press the mixture firmly into the bottom of the muffin cup. Transfer the muffin pan to the freezer while preparing the other layers.
- Prepare the cashew butter layer. Add the cashew butter and coconut oil to a bowl and microwave on high for 30 seconds. Stir until drippy and creamy.
- Remove the muffin pan from the freezer and add about 2 teaspoons of the cashew butter mixture to the top of the oat layer. Swirl the cashew butter layer so it is evenly spread. Freeze for at least 15 minutes.
- Prepare the coconut layer. If your coconut mana comes in a glass jar, place the jar in a saucepan and add water to the saucepan about halfway up the glass jar. Heat over medium heat. The coconut mana will begin to melt slowly. Be sure to stir the coconut mana throughout melting. Do not microwave the mana and allow the mana to melt slowly or it will seize.
- When the coconut mana has melted and is smooth and creamy, measure out ½ cup and add melted coconut oil to the mana. Be sure the coconut oil is warm or the coconut mana will seize.
- Remove the muffin tin from the freezer and add 1.5 heaping teaspoons to each muffin cup. Use the teaspoon to evenly spread the coconut layer.
- Quickly top each cup with toasted coconut and mango crumbles. Press the toppings into the coconut layer.
- Freeze the muffin cups for at least 1 hour before removing the cups from the muffin pan.
- When the oat cups are set, remove them from the muffin pan, transfer them into a freezer bag, and store the oat cups in the freezer.
Recipe Notes
- Make sure to use drippy cashew butter where the oil separates from the nut butter. Mix and then use.
- White sesame seeds can be used in place of black sesame seeds.
- Coconut mana can be a bit sensitive. Just be sure to slowly warm the mana and always add warm to warm. If you add cold things to warm coconut mana it will seize. Feel free to add more coconut oil than is called for if you want the coconut layer to be runnier.
- You can find freezer-dried mangos at Trader Joe’s, Target, or Amazon.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Love this recipe! It’s nice that there’s no added sugar the honey worked perfectly. The other recipes I’ve used for no bake bars call for 2 cups of sugar and I don’t like all that much sugar for me or the kids. I had to substitute coconut oil for avocado and it was great! Will be my new favorite recipe for no bake bars!!
So happy to hear you loved these cookies as much as we do, Sierra!
I used chunky natural pb instead of adding peanuts to the base – worked perfectly.
Thank you for sharing that this modification worked for you!
These No-Bake Peanut Butter Oat Cups look like the perfect healthy treat! I love how simple and quick they are to make, with wholesome ingredients that are both delicious and nourishing. The combination of peanut butter and oats is always a winner, and the fact that they’re no-bake makes them even better. I can’t wait to whip up a batch for a convenient snack or dessert. Thanks for sharing this tasty recipe!
I’ve made the Choco PB Oat Cups before and they were so easy and delicious.
But, I have someone coming over who hates coconut. (I know, how dare her! I can’t even call her my friend!)
For the Choco and PB Layers, would I be able to substitute the Coconut Oil for plain Shortening?
Last trip, she took one bite and asked if I used Coconut Oil!! She could even taste it in the melted chocolate… crazy!!
Would this work, do you think?
We used carob chips instead of chocolate chips for this recipe because of my son’s allergy. But let me tell you these were incredible – my new fav go to for satisfying my sweet tooth! Recipe was wonderfully easy and had no issues even with the substitute process! Thank you!
We love these! We double the recipe and make them in a 13 x 9 baking dish since we eat so many! We’ve recently skipped the peanut butter layer. And instead just sprinkle the chocolate layer with chunky sea salt. Such a yummy sweet treat!
Ohhh great idea!
So delicious!
Okay.. so mine don’t look exactly like these but OMG are they good! I have to get better tools to get the peanut butter and chocolate to to smooth out better but they still tasted amazing ! Give them a try if you need a sweet treat!
So glad you loved these oat cups!
I make these all of the time using sun butter in place of peanuts. They are delightful! We also just skip the peanuts in the oat layer and don’t have any issues.
Hello, I was wondering what a good swap would be for the coconut oil? I can’t eat coconuts 🙁
I used olive oil no problem