No-Bake Peanut Butter Oat Cups: The 15-Minute Version That Actually Stays Soft
These no-bake peanut butter oat cups are fudgy, salty, and stay soft in the fridge thanks to a secret indent that holds the chocolate in every bite. Just 15 minutes hands-on and the fridge does the rest.
Equipment
- Mini Muffin Tin
- Mini Muffin Liners
- Food Processor
- Small skillet
- Double Boiler or Microwave-safe Bowl
- Teaspoon or Shot Glass
Ingredients
Base
- 1 1/2 cups old-fashioned rolled oats
- 2/3 cup natural creamy peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Topping
- 1/2 cup dark chocolate chips (60-70% cacao)
- 1 teaspoon coconut oil
- Flaky salt (e.g. Maldon)
Instructions
- Toast the oats: Heat a dry skillet over medium heat. Add oats and cook, stirring every 30 seconds, until fragrant and slightly darker, about 3-4 minutes. Remove from heat immediately.
- Pulse the oats: Transfer toasted oats to a food processor. Pulse 5-7 times until broken into coarse crumbs and small flakes. Do not over-process.
- Mix the base: In a large bowl, combine peanut butter, melted coconut oil (1/4 cup), maple syrup, vanilla, and fine salt. Stir until smooth. Add pulsed oats and stir until fully coated.
- Press the cups: Divide mixture evenly among 12 lined mini muffin tins, filling each about two-thirds full. Use a teaspoon or shot glass to press down firmly and create a deep well in the center.
- Melt the chocolate: Combine chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between, until smooth and glossy.
- Fill the wells: Spoon melted chocolate into each well, doming slightly. Tap the tin gently on the counter to level.
- Finish with salt: While chocolate is still liquid, sprinkle a few flakes of flaky salt over each cup.
- Chill: Refrigerate for at least 1 hour until chocolate is set and base is firm. Serve cold or at room temperature.
Notes
For the softest texture, do not over-process the oats and ensure the indent is deep enough to hold the chocolate. Use a mini muffin tin for the perfect oat-to-chocolate ratio. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.