These 4-ingredient peanut butter oat cups couldn’t be easier to make.
The base is a simple mixture of oats, peanut butter and add a little maple syrup. They are then topped with a combination of dark chocolate and peanut butter to get a soft and fudgy topping. It also adds to the peanut butter flavour.
It’s a great recipe to make ahead and are wonderful for clean treats for the kids after school or for easy desserts and treats.
What ingredients do you need for peanut butter oat cups?
- Oats
- Peanut butter
- Maple syrup
- Dark chocolate
Storage & Shelf Life
- Fridge: Store them in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, they can be frozen (again in a sealed container) for up to 3 months. Just let them thaw for 15-20 minutes before eating or enjoy them straight from the freezer if you like a firmer texture.
Recipe Tips
- Optional step to toast the oats: I like to toast the oats in the oven for 10 minutes before making, but this is entirely optional. I just think it gives them a slightly nuttier flavour.
- Swaps: Swap almond butter for peanut. Or the dark chocolate for your chocolate of choice.
- Consistency of nut butter: Try and use quite a smooth and runny one so the base is sticky as you mix it.
- Adjust the sweetness: If you want them slightly less sweet then reduce the maple syrup and add a little more nut butter.
Peanut Butter Oat Cups
With only 4 ingredients and no baking, these peanut butter oat cups are a great alternative if you are looking for something which is more wholesome but still tastes like an indulgent treat. They also have 7g of protein per cup.
Ingredients
Base ingredients
- 1¼ cup gluten free rolled oats (100g)
- ⅔ cup smooth, natural peanut butter (160g)
- 3 tbsp maple syrup
Topping
- ⅔ cup vegan dark chocolate chips (100g)
- 2 tbsp smooth peanut butter
Instructions
- To make the base, mix the peanut butter with the maple and oats until fully combined.
- Split the mixture into 10 pieces and press down into a silicone cupcake tray. Refrigerate whilst you make the topping.
- For the topping, melt the chocolate in a bowl over some hot water. Stir through the peanut butter and pour a spoonful over each cup. Leave in the fridge for at least 30 minutes to set.
Notes
- Store in the fridge to keep them nice and hard and they will last for about a week.
- I like to toast the oats in the oven for 10 minutes before making but this is entirely optional. I just think it gives them a slightly nuttier flavour.
- I use quite a runny peanut butter. If yours is thicker you may need to add more (or add a little milk to help it combine with the oats).
Nutrition
Calories: 220kcalCarbohydrates: 18.8gProtein: 7.1gFat: 13.9gSaturated Fat: 3.7gFiber: 4g
Tried this recipe?Let us know how it was!
Do you have very low carb and NO sugar recipes please.
I am diabetic and I have to count the carbs. Thank you.
Hi there, I don’t really have very low carb recipes – you probably need to look for keto recipes xx