Peanut Butter Oat Cups (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 cup of maple syrup
02 -
1.5 cups of fine oat flour (blend rolled oats until powdery)
03 -
1.5 cups creamy peanut butter
→ Chocolate Topping
04 -
1 tsp coconut oil (optional)
05 -
1 cup of chocolate chips
→ Optional Toppings
06 -
Chocolate chip minis
07 -
Salt flakes
08 -
Colorful sprinkles
# Instructions:
01 -
Pop the maple syrup and peanut butter in a medium microwave-safe bowl. Heat for about 40-60 seconds until they loosen up. Stir well until smooth and evenly blended.
02 -
Bit by bit, fold the oat flour into the warm peanut butter mixture. It’ll get thick quickly, so don’t rush. You can switch to a stand mixer if it’s tough to stir. If it’s too dry, drizzle in extra maple syrup or peanut butter a little at a time. For added softness, toss in 1/4 to 1/3 cup of pumpkin puree.
03 -
Use cupcake liners to line the cups of a regular muffin tin. Better yet, use a silicone muffin pan for easy removal. Mini muffin tins or their silicone counterparts work great for bite-sized snacks.
04 -
Scoop the peanut butter blend into the muffin cups, splitting it up evenly. Press it flat with your fingers so there’s a firm bottom layer with a slight dip in the middle for the chocolate topping.
05 -
In another microwaveable bowl, combine the chocolate chips with the coconut oil if you’re using it. Heat in short 30-second bursts, stirring each time, until the chocolate melts completely and is silky smooth.
06 -
Spread the melted chocolate over the peanut butter layer in each cup. Smooth it out with the back of a spoon. Sprinkle with your favorite toppings—like salt flakes, sprinkles, or tiny chocolate chips—before the chocolate hardens.
07 -
Pop the muffin pan in the fridge and leave it for 2-3 hours until everything sets firmly. Once chilled, carefully lift the cups out of the pan. Keep them fresh in the fridge for up to 5 days in an airtight container.
# Notes:
01 -
This treat mixes hearty oats with the classic peanut butter and chocolate combo for a yummy snack or sweet bite.
02 -
Because of the maple syrup, these treats need to stay cold in the fridge, not at room temperature.
03 -
Rolled oats are steamed before processing, so eating them raw isn’t a problem, unlike raw wheat flour.
04 -
No oat flour on hand? Just grind rolled oats in a food processor into a fine powder.