Dessert

No-Bake Peanut Butter Oat Cups Recipe

Byrami Hayes January 22, 2026January 22, 2026

Introduction

No-Bake Peanut Butter Oat Cups are a simple and delicious treat perfect for a quick snack or dessert. Combining creamy peanut butter, crunchy oats, and rich chocolate, these cups come together effortlessly without any baking required.

The image shows several small tart shells filled with smooth, light brown chocolate batter, each topped with scattered dark chocolate chips. A pair of woman's hands is gently stretching the edge of one tart shell, held in the center of the image. The tarts are arranged closely in a metal baking tray over a white marbled surface. In the bottom right, a round empty tart shell mold is visible. The scene focuses on the texture of the batter and the shiny chocolate chips on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups quick-cooking oats
½ cup honey
⅓ cup all-natural creamy peanut butter
⅓ cup chopped peanuts
Optional: 1-2 teaspoons water
6 oz. dark chocolate (chopped)
2 teaspoons coconut oil
½ cup all-natural creamy peanut butter
1 teaspoon coconut oil
¼ cup mini chocolate chips

Instructions

Step 1: Line a metal muffin pan with paper liners or use a silicone muffin pan without liners.
Step 2: In a bowl, combine the quick-cooking oats, honey, ⅓ cup peanut butter, and chopped peanuts. If the mixture seems too dry, add 1 to 2 teaspoons of water. Press about 2 tablespoons of this oat mixture into the bottom of each muffin cup.
Step 3: Melt the dark chocolate and 2 teaspoons of coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth. Pour 2 teaspoons of the melted chocolate over the oat layer in each cup and swirl to spread evenly. Freeze the pan for 5 minutes.
Step 4: Microwave ½ cup peanut butter and 1 teaspoon coconut oil for 15 seconds, then stir. Spoon 2 teaspoons of this peanut butter mixture onto the chocolate layer in each cup. Swirl again and sprinkle mini chocolate chips on top.
Step 5: Freeze the muffin tin for 30 minutes to an hour until the cups are set firmly.
Step 6: Once firm, remove the oat cups from the muffin pan and store them in a freezer bag in the freezer.

Tips & Variations

Use natural peanut butter without added sugars for a healthier option.
Swap dark chocolate for milk chocolate if preferred, or use white chocolate for a sweeter taste.
Add a pinch of sea salt to the oat mixture to enhance the flavors.
For extra crunch, sprinkle chopped nuts on top before freezing.

Storage

Store the peanut butter oat cups in a freezer-safe bag or container in the freezer for up to 2 weeks. To enjoy, take them out a few minutes before eating to soften slightly, or eat them straight from the freezer for a crisp treat.

How to Serve

A close-up image shows a pair of woman’s hands holding a small round muffin cup filled with smooth light brown batter topped with small dark chocolate chips spread evenly on the surface. The muffin is in a silver metal baking tray with more cups filled similarly, sitting on a white marbled surface. The texture of the batter is creamy and glossy with a soft look, and each muffin cup is lined with white paper liners, giving a clean and neat appearance. The scene captures the warm, inviting feel of homemade baking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick-cooking oats?

Yes, you can use rolled oats, but the texture will be chewier and less smooth. Quick oats blend better to hold the cups together.

Do these cups need to be kept frozen?

Yes, they are best stored in the freezer to keep their shape and texture. However, you can keep them in the fridge for a few days if you plan to eat them soon.