Easy No-Bake Oatmeal Peanut Butter Cups are a delicious combination of three family favorites: peanut butter, oats, and chocolate. The ideal dessert for those who love classic peanut butter cups!

White plate of chocolate oatmeal peanut butter cups with sea salt sprinkled on top.

These easy no-bake peanut butter cups were inspired by my No-Bake Peanut Butter Oatmeal Bars

I wanted to riff off the same concept but make a recipe that didn’t require slicing and was already in individual portions.

So rather than making bars, I whipped up some oatmeal peanut butter cups using a regular muffin pan.

From start to finish, the prep time on this recipe is around 10 to 15 minutes and it requires nothing you haven’t encountered before.

The chocolate peanut butter cups are so easy to make, you’ll want to make a double batch and keep them on constant rotation.

For those of you who prefer almond butter over peanut butter, the almond butter version is delicious too!

With a short list of ingredients, these are a great option for the warmer months when you don’t feel like turning on the oven. 

The one cautionary note I have is to store the cups in the refrigerator because they become very soft when they are at room temperature and can easily melt at higher temperatures. 

For this reason, I don’t recommend putting them in school lunches but they do make for a great after school snack.

If you’re looking for a portable treat, make my Homemade Aussie Bites

Hand holding a peanut butter cup, ready to eat.

Let’s discuss the healthy ingredients for this easy recipe.

Ingredients For No-Bake Oatmeal Peanut Butter Cups:

Unsweetened Peanut Butter (or Almond Butter): The reason we’re all here is to experience the glory of everyone’s favorite nut butter: creamy peanut butter. Or almond butter.

This main ingredient gets combined with sweet pure maple syrup and nutty oats to make a peanut butter cup that disguises itself as a healthy snack.

Use any type of nut butter or seed butter you like, but be sure it is well-stirred, thick and sticky, and unsweetened. Cashew butter and sunflower seed butter work great here. I use natural peanut butter or almond butter.

Oats: Rolled oats, instant oats, or quick oats get mixed in with the peanut butter to give the treat a nice chew and also a tiny burst of whole grains.

I like the texture of quick-cooking oats myself because I find they are easiest to chew in raw peanut butter cups.

Pure Maple Syrup: Used as the sweetener, pure maple syrup brings the perfect level of sweetness here so that we’re left with a sweet treat that isn’t a shock to the system.

You can replace the pure maple syrup with a different liquid sweetener like honey or coconut nectar. I love that this recipe doesn’t contain a lot of added sugar.

Vanilla Extract: A little splash of vanilla extract brings a hint of warm flavor. If you don’t have it on hand, skip it.

Sea Salt: Be sure to add a pinch of sea salt to the peanut butter layer, as it helps enhance all of the flavors.

Chocolate Chips: We melt chocolate chips with a small amount of coconut oil (or butter) to make a thin chocolate layer on top.

You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or sugar-free chocolate chips.

Not only does the chocolate topping bring delicious rich chocolatey goodness to the no bake chocolate peanut butter oatmeal cups, but it also helps them stay held together nicely.

Coconut Oil (or Butter): We need just one tablespoon of coconut oil or butter to help melt the chocolate chips and ensure they don’t burn. You can also use two tablespoons of peanut butter or almond butter here instead of oil or butter.

Looking to make some additions to these no bake peanut butter oat cups? Here are some ways you can change up this no bake treat to include some health benefits. 

Optional Additions:

  • ½ teaspoon ground cinnamon
  • 1 Tbsp chia seeds, hemp seeds, or flax seeds
  • 3 Tbsp protein powder of choice for protein-packed peanut butter cups.
  • ½ cup finely chopped walnuts or pecans
  • Flaky salt for topping

Now that we’re experts on the simple ingredients for this delicious treat, let’s whip up some peanut butter cups!

White plate of chocolate peanut butter cups.

How to Make Peanut Butter Oatmeal Cups:

In a mixing bowl, stir together the peanut butter, pure maple syrup and vanilla extract until well-combined.

Note: if your peanut butter has been sitting in the refrigerator and is cold, microwave it for 20 second intervals until it softens up and is very easy to stir.

If need be, you can heat all the ingredients together in a small saucepan on the stove top, but you should be able to mix everything together in a mixing bowl.

Pure maple syrup and peanut butter in a red mixing bowl to make peanut butter cups.

Stir in the oats and sea salt until combined and a thick dough forms.

Peanut butter, oats and pure maple syrup mixed up in a mixing bowl.

Lightly spray 8 to 10 holes of a muffin tin with cooking spray. This helps release the peanut butter cups from the muffin tray once they have set up.

Note: if you have a mini muffin tin and want smaller chocolate peanut butter oat cups, feel free to make mini muffin sizes.

Divide the peanut butter mixture between 8 to 10 muffin holes, creating the size of peanut butter cups you want (I make 8 large peanut butter cups).

Oatmeal mixture in a muffin tray.

Transfer the chocolate chips and coconut oil (or butter or peanut butter) to a microwave safe bowl and microwave for 20-second increments, stirring well in between intervals, until the chocolate chips have completely melted.

Chocolate ganache in a mixing bowl.

Spoon the melted chocolate mixture over the peanut butter layer. If desired, sprinkle the tops of each peanut butter cup (on top of the chocolate layer) with flakey sea salt.

Peanut butter oatmeal layer with melted chocolate on top and flaky sea salt sprinkled on top inside of a muffin tray.

Freeze the peanut butter cups in the freezer for at least 1 hour, or until they have completely set up.

Finished peanut butter oatmeal cups all set up in a muffin tray.

Use a butter knife to run along the edge of the peanut butter cups to lift them out of the muffin tin. Enjoy!

Store oatmeal peanut butter cups in an airtight container in the refrigerator for up to 1 week.

You can also freeze the oatmeal cups in a freezer bag or freezer-safe container for up to 3 months.

Peanut butter cups on a white plate, ready to eat.

And that’s it! The easiest no-bake dessert recipe that is perfect for sharing no matter the time of year.
Whether you’re beating the summer heat or celebrating a peanut butter lover, these easy oatmeal peanut butter cups are sure to please.

The next time your sweet tooth is begging for the chocolate peanut butter combo, be sure to whip up these no bake oatmeal cups.

Close up of peanut butter cups with one with a bite taken out.

If you love easy healthier no bake desserts like this one, also check out these gems.

More Healthy Treats:

Chocolate, peanut butter, and oats forever!

Wooden cutting board with chocolate oatmeal peanut butter cups with sea salt sprinkled on top.

No-Bake Oatmeal Peanut Butter Cups

4.09 from 202 votes
These easy to prepare oatmeal peanut butter cups are perfect for chocolate and peanut butter lovers! Made with only a handful of basic ingredients, these easy treats are perfect for the warmer months of the year when you don't feel like baking but can be enjoyed year round as well.
Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time: 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 9 Peanut Butter Cups

Equipment

Ingredients

Peanut Butter Layer:

Chocolate Layer:

  • cup chocolate chips
  • 1 Tbsp coconut oil*
  • Flaky sea salt optional

Instructions

  • In a mixing bowl, stir together the peanut butter, pure maple syrup and vanilla extract until well-combined. Note: if your peanut butter has been sitting in the refrigerator and is cold, microwave it for 20 second intervals until it softens up and is very easy to stir. If need be, you can heat all the ingredients together in a small saucepan on the stove top, but you should be able to mix everything together in a mixing bowl.
  • Stir in the oats and sea salt until combined and a thick dough forms.
  • Lightly spray 8 to 10 holes of a muffin tin with cooking spray. This helps release the peanut butter cups from the muffin tray once they have set up. Note: if you have a mini muffin tin and want smaller chocolate peanut butter oat cups, feel free to make mini muffin sizes.
  • Divide the peanut butter mixture between 8 to 10 muffin holes, creating the size of peanut butter cups you want (I make 8 large peanut butter cups).
  • Transfer the chocolate chips and coconut oil (or butter or peanut butter) to a microwave safe bowl and microwave for 20-second increments, stirring well in between intervals, until the chocolate chips have completely melted.
  • Spoon the melted chocolate mixture over the peanut butter layer. If desired, sprinkle the tops of each peanut butter cup (on top of the chocolate layer) with flakey sea salt.
  • Freeze the peanut butter cups in the freezer for 1-2 hours, or until they have completely set up.
  • Use a butter knife to run along the edge of the peanut butter cups to lift them out of the muffin tin. Enjoy!

Video

Notes

*Rather than using coconut oil, you can use 1 tablespoon of butter, or 2 to 3 tablespoons of peanut butter if you’d like

Nutrition

Serving: 1Peanut Butter Cup (of 9) · Calories: 321kcal · Carbohydrates: 28g · Protein: 9g · Fat: 22g · Saturated Fat: 9g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 8g · Cholesterol: 6mg · Sodium: 177mg · Fiber: 4g · Sugar: 19g
Author: Julia Mueller
Course: Desserts & Treats, No-Bake Desserts
Cuisine: American
Keyword: healthy desserts, healthy peanut butter cups, no-bake oatmeal peanut butter cups, no-bake peanut butter cups, peanut butter cups, vegan dessert recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. @Cherie, It looks like the recipe is for regular size, there is a note in the recipethat states:Note: if you have a mini muffin tin and want smaller chocolate peanut butter oat cups, feel free to make mini muffin sizes.

    2. Hi Cherie! What Cindy said is entirely accurate – I used a regular sized muffin pan but if you own a mini muffin tray you can definitely use it instead 🙂

    1. Hi Vina! I’ve used old fashioned rolled oats in this recipe and didn’t think it was necessary to cook them first 🙂 The consistency definitely has a chew to it but I found the cups to be super tasty with old fashioned oats. Hope this helps!

    1. Store them in an airtight container (or zip lock bag) in the refrigerator for up to 1 week or in a zip lock bag in the freezer for up to 3 months 🙂

  1. I can’t wait to try this since being diagnosed with cirrhosis 6yrs ago a getting sober I eat a strict diet a stay REALLY HEALTHY!!! Therefore can’t wait an I am excited to try this recipe!! Thank you so much 😊

    1. My pleasure, Rachel!! Huge kudos to you for taking such amazing care of your body – I know it can be challenging to make big lifestyle changes at first but like anything it gets easier over time. Best wishes to you, my friend! xo

    1. Hi Tonya! Because the pure maple syrup makes up part of the liquid in the recipe, you may need to add another form of liquid such as a small amount of water, oil, or more almond butter. I would make the recipe using the stevia and if the mixture seems too crumbly, add small amounts of liquid until it is thick but sticky. Let me know if you try it! xo

  2. We just finished eating up our first batch and the vote was they were super yummy! I got 12 from my reg size cupcake tin. They only prob I had was melting the choc chips. I cooked for 20 seconds, stirred, back in for another 20, the stirred and back in for another 20, but the choc came out kinda dry. I had to put a dollar on each muffin and press the choc around them! They were still yummy! I used Kosher salt in the mix and chose not to top them w/salt! Thanks!

    1. Hi Gail! Thanks so much for reporting back! When you melted the chocolate chips, did you use coconut oil or the peanut butter option? I’ve found coconut oil helps melt chocolate chips nice and evenly whereas using the peanut butter can give mixed results. I may take that option out of the recipe because it’s less reliable than using coconut oil. Nevertheless, let me know which method you used because that would be super helpful to others making the recipe 🙂 Many thanks again for the feedback!! xo

    2. @Julia, Hi Julia, I actually used butter, but am getting ready to make another batch and will try the peanut butter as I don’t have coconut oil here,YET! Thanks for your reply!

      1. Hi Gail! I would actually stick with the butter rather than using peanut butter. You could use two tablespoons and see if that helps with the melting process 🙂 Let me know how it goes!

  3. I made this. It is so delicious! It taste just like chocolate peanut butter cups except that it has some texture from the oatmeal. Everyone loves it. I will definitely make it again.

    1. I’m so thrilled to hear everyone enjoys the cups! We loved them too, and enjoy the added texture of the oats. Thanks so much for swinging back around to share your experience! xo

  4. I used sugar free maple syrup to keep the sugar content down. Also used peanut butter to melt with the chocolate chips. Turned out delicious!

    1. Wahoo! I’m thrilled to hear that, Mike! I love the idea of using sugar-free maple for a lower sugar treat. This is super helpful to others who want to try the same thing, so I appreciate you sharing! xo

  5. Hi! I was wondering what type of chocolate chips to use….semi-sweet, milk chocolate, or dark chocolate? Looking forward to making these for dessert tonight.

  6. Hi there..these look amazing…quick question. I have a silicone mini muffin tray I got to make another dessert that has to freeze initially. If I put these peanut butter cups in something like that, I could just pop them out from the bottom and then store them in the refrigerator correct?

    Thank you!

      1. Hi Jeannie! I believe a silicon muffin tray will work just fine. I haven’t tested it with this recipe but in my experience silicone muffin molds can sometimes work even better than a regular metal muffin tin. Hope you enjoy the recipe! xo

    1. Hi Andee! I believe a silicone mini muffin tray would work great! I haven’t tested it myself using one, but I think it would work without a hitch! Hope you enjoy! xoxo

    1. Hi Tracey! The easiest replacements would be coconut nectar, agave nectar, or honey 🙂 I would stick with another liquid sweetener to keep it easy.

  7. Hi, I absolutely love these, but the fat content is too high for my macros. Do you think if I used PB2 powder and formed it into a paste that it would work?

    1. Hi Allyson! I wish I had a more definitive answer for you, but I’m honestly not sure. I don’t have any experience with PB2 powder, so I’m not sure what the consistency is like when water is added to it. If it is sticky, I think it could work. If the consistency isn’t sticky I would say the there’s a higher likelihood the cups would be somewhat crumbly. Let me know if you try it! My apologies for not having a direct answer!

  8. These are great! I used whole rolled oats, but blended them first so they’re easier and softer to chew. I also added protein powder to up the protein level. Mine made more than 8-10. I got a whole 14, but only 12 with chocolate. Great recipe!

    1. I love the idea of blending the oats, Meaghan! This is genius! Thanks a bunch for sharing your changes 🙂 xo