Chocolate Peanut Butter Oat Cups
A simple and delicious no-bake treat made with just five ingredients! These peanut butter chocolate oat cups are quick to prepare and require no food processor. For a nut-free version, use tahini instead of peanut butter, and for a gluten-free version, use gluten-free oats.
Takes 1 hour 15 minutes
Serves 8
Ingredients
Oat Base
- 100 g rolled oats use jumbo oats for texture (approx. 1 cup)
- 100 g smooth peanut butter or tahini for a nut-free version (approx. ½ cup)
- 2 tbsp maple syrup
Peanut Butter Filling
- 100 g smooth peanut butter approx. ½ cup
- 2 tbsp maple syrup
Chocolate Topping
- 200 g dark chocolate approx. 1 cup
Decoration
- Handful of roasted salted peanuts for crunch and flavour
- Pinch of salt optional, for sprinkling on top
Instructions
Prepare the Base
- Line a cupcake tin with 8 paper cases.
- In a mixing bowl, combine the rolled oats, peanut butter, and maple syrup. Stir well until all the oats are evenly coated.
Form the Base Layer
- Divide the oat mixture evenly between the 8 cupcake cases, pressing it down firmly to create a compact base approximately 1cm (0.4 inches) thick.
Make the Peanut Butter Filling
- In a small bowl, mix the peanut butter and maple syrup until smooth.
Layer the Filling
- Spoon the peanut butter mixture evenly on top of the oat base in each cupcake case, ensuring it is spread evenly.
Melt the Chocolate
- Break the dark chocolate into small pieces and melt it using a bain-marie (double boiler) or in the microwave, heating in short bursts and stirring between each interval.
Top with Chocolate
- Pour the melted chocolate over each cup, ensuring a ½ cm (0.2 inches) thick chocolate layer.
Decorate & Set
- Sprinkle with roasted salted peanuts and a pinch of salt (if using).
- Place the tray in the fridge for at least 30 minutes, or until fully set.
Serve & Enjoy
- Once firm, remove from the fridge and enjoy these deliciously crunchy and creamy peanut butter chocolate oat cups!
