If you've always loved peanut butter cups but really wish they were a bit healthier, then this no-bake oatmeal peanut butter cup is the solution for your cravings. This recipe focuses on a tasty filling of oats, chia seeds, and peanut butter with just enough sweetness and cinnamon to create the perfect "bar". The treat is in the chocolate coating making it more like a peanut butter cup than a unique granola bar. You are sure to love these and feel zero guilt enjoying them!
Oatmeal Peanut Butter Cups
My son is always saying no to sweets like peanut butter cups because of all of the added sugar, so when I can make something that is sweet but not so bad for him, I am thrilled. These oatmeal peanut butter cups are a non-traditional peanut butter cup that is more of a hybrid between a protein ball and a granola bar.
If you like the combination of peanut butter and chocolate but want something a bit more complex, this is the treat for you. It uses 8 ingredients you probably already have in your pantry plus just enough chocolate to give it that richness you crave. Make these in a few minutes time and let them harden for half an hour then you have a tasty treat in under an hour that everyone will enjoy.
Add-In's For Homemade Oatmeal Peanut Butter Cups
If you want to mix things up a bit, you may find that a few different mix-ins to the oatmeal portion can work great. Below are a few options that can add either nutrition or just flavor and texture.
- Dried cherries, cranberries, golden raisins, regular raisins, blueberries, or apricot pieces.
- Miniature chocolate chips, white chocolate chips, or peanut butter chips.
- Sprinkles or similar additions on top of the melted chocolate for holiday seasons.
- Chopped peanuts, pecans, cashews, sunflower seeds, pistachios, or walnuts.
While you want to stick to the same basic measurements, you can fit up to ¼ cup of additional ingredients to this without having to adjust the remaining ingredient measurements.
- Rolled oats
- Chia seeds
- Ground cinnamon
- Vanilla extract
- White chocolate, semi-sweet chocolate, or milk chocolate
- Coconut oil
Note: You can use any chocolate coating you prefer a mixture of all. Pictured are white chocolate and milk chocolate cups.
Kitchen Tools Needed
While you don't have to have all of these to prepare this dessert, the items listed below make this easier to manage. My favorite tools are linked below for your convenience.
How to Make Oatmeal Peanut Butter Cups
In a large bowl, combine the oats and chia seeds.
Add in the peanut butter, honey, cinnamon, vanilla extract, and salt.
Stir together until a dough begins to form.
Spoon a heaping tablespoon full of the mixture into each cup of a muffin tin pressing it down slightly.
Cover loosely and refrigerate for 15 to 20 minutes to set up.
In a small saucepan, over low heat, melt the chocolate and coconut oil together until just melted, stirring regularly to prevent burning.
Remove the muffin pan from the refrigerator, and spoon the chocolate over the top of each oatmeal peanut butter cup.
Once all are covered in chocolate, cover loosely and place back into the refrigerator for 15 to 20 minutes to harden.
Once hardened, remove from the pan and enjoy!
Frequently Asked Questions
Yes! Unlike a traditional peanut butter cup, this is filled with rolled oats and chia seeds for tons of fiber and protein to give energy. There is just enough chocolate for flavor without being overly sweet or high in sugar and calories.
This recipe uses rolled oats for a bit more texture and firmness in the bottom layer. If you only have quick oats on hand, those will also work, but I like the texture better using classic rolled oats instead.
Yes! If you want a bit more texture or prefer crunchy peanut butter, simply substitute in equal amounts in this recipe.
For those who have peanut allergies or just don't care for the peanut flavor, you can use any of your preferred nut butter for this recipe. Cashew butter, almond butter, and sunflower butter are most commonly available and all would work in equal measurements in this recipe.
Adding just a bit of coconut oil to melting chocolate will give it a nice shine while also helping it to harden just a bit faster once you are done dipping or coating the dessert.
Tips for Storing Homemade Oatmeal Peanut Butter Cups
These are best eaten within 5 to 10 days of preparing them. If stored in an airtight container at room temperature, I recommend eating them within 5 days. They can, however, be good for up to 10 days in the refrigerator.
It is best to store these in an airtight container or storage bag. They can be stored at room temperature or in the refrigerator. Just make sure if at room temperature it is not too hot a climate as the chocolate can melt.
Yes. You can freeze these if you have excess or need to make them in advance. While they can freeze and be thawed at room temperature in just a few hours, you may notice the chocolate changing a bit in appearance. If you prefer to not have discolored chocolate, you may want to make a small enough batch that none will need freezing.
More No-Bake Dessert Ideas
If you want more no-bake dessert inspiration, I have you covered! Below you will find a few more of my favorite no-bake recipes that are delicious, easy, and perfect for sharing. Whether you want a cold dessert, truffle, or something as a snack, this list has something for everyone.
- No-Bake Chocolate Oreo Lasagna Recipe
- Vegan Peanut Butter Oatmeal Energy Balls Recipe
- No-Bake Oreo Cheesecake Recipe
- 1 cup rolled oats
- ⅓ cup chia seeds
- ½ cup peanut butter
- ¼ cup honey
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup semi-sweet chocolate or white chocolate
- 1 teaspoon coconut oil
- In a large bowl, combine the oats and chia seeds.
- Add in the peanut butter, honey, cinnamon, vanilla extract, and salt. Stir together until a dough begins to form.
- Spoon a heaping tablespoon full of the mixture into each cup of a muffin tin pressing it down slightly.
- Cover loosely and refrigerate for 15 to 20 minutes to set up.
- In a small saucepan, over low heat, melt the chocolate and coconut oil together until just melted, stirring regularly to prevent burning.
- Remove the muffin pan from the refrigerator, and spoon the chocolate over the top of each oatmeal peanut butter cup.
- Once all are covered in chocolate, cover loosely and place back into the refrigerator for 15 to 20 minutes to harden.
- Once hardened, remove from the pan and enjoy!
Use your choice of semi-sweet chocolate, milk chocolate, dark chocolate, or white chocolate for covering the peanut butter cups.
Amount Per Serving: Calories: 248Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 413mgCarbohydrates: 29gFiber: 4gSugar: 19gProtein: 5g