Butter Oat Chocolate Cups (Print View)

Soft peanut butter and oats meet creamy chocolate for a no-fuss snack you’ll love.

# What You'll Need:

→ Base Layer

01 - 1.5 cups of finely blended oat flour (made from rolled oats)
02 - 1.5 cups creamy peanut butter
03 - 1/4 cup of maple syrup

→ Chocolate Topping

04 - 1 tsp of coconut oil (optional)
05 - 1 cup of chocolate chips

→ Optional Toppings

06 - Chocolate sprinkle pieces
07 - Small chocolate chips
08 - A pinch of flaky salt

# Directions:

01 - In a medium microwave-safe bowl, put together the peanut butter and maple syrup. Heat for 40-60 seconds, just enough to make it soft and easy to mix. Stir until it turns into a silky mix with no lumps left.
02 - Little by little, add oat flour into the peanut butter mix. Stir until everything blends well. The dough will get quite thick, so transferring it to a standing mixer might help. You want it to be dense but shapeable. If you find it too dry, toss in more maple syrup or a bit more peanut butter, a teaspoon at a time. Want a softer texture? Mix in 1/4-1/3 cup of pumpkin puree if you'd like.
03 - Line a standard muffin tin with cupcake papers, or go for a silicone muffin tray, which works best for easy removal. Using a regular muffin tray without liners makes it super tricky to get them out, so avoid that hassle. For bite-sized treats, mini muffin tins or silicone pans also work great.
04 - Split the peanut butter and oat mixture evenly into the muffin liners. Use your fingers to press the mix down firmly. Make sure you create a nice flat layer with a tiny dip in the middle so the chocolate topping sits perfectly.
05 - Take a microwave-safe bowl. Add the chocolate chips plus a small spoonful of coconut oil if you're using it. Microwave in short bursts of 30 seconds, giving it a good stir every time, until the chocolate melts smoothly.
06 - Drizzle the melted chocolate over the peanut butter bases. Smooth the chocolate out with the back of a spoon. If you're feeling fancy, sprinkle on any optional toppings right after, before the chocolate hardens.
07 - Pop the cups into the fridge for 2-3 hours until they've firmed up completely. Once ready, take them out of the molds or liners with care. Keep them fresh in an airtight container in the fridge for up to five days.

# Notes:

01 - These chilled no-bake cups pair peanut butter and chocolate with oats for a tasty, satisfying bite.
02 - Since the recipe uses fresh ingredients like maple syrup, it's best to keep these in the fridge instead of leaving them out.
03 - Even though they're called raw oats, they're safe to eat because they're lightly steamed before being processed.
04 - Making oat flour at home is easy—grind rolled oats in a food processor until they're fine and powdery.

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