Alright, Gather ‘Round for My No-Bake Peanut Butter Oat Cups
I swear, if I got a penny for every time someone in my house asked, “Are there any of those peanut butter oat things left?”, I’d have at least enough for a decent cup of coffee by now. These little beauties came to the rescue on a rainy afternoon; the oven was acting up (again), and, to be honest, I just didn’t feel like turning it on. So I rummaged through the pantry, found a bit of peanut butter clinging to the bottom of the jar, and the oats that’ve probably seen better days, and voilà—no-bake magic.
Why You’ll Love This, Even if You’re Skeptical
I make this when the snack cupboard is looking dangerously empty (or when I need to bribe myself to finish folding laundry, which happens more than I’d like to admit). My niece is obsessed with them, and my partner once called these “breakfast dessert”—though we’re in fierce debate about what counts as breakfast food, honestly. They’re just easy, and they don’t pretend to be anything fancy. Oh—and you make them in one bowl. I’m a sucker for a one-bowl situation, aren’t you?
What Goes Into These (The Ingredients List)
- 1 cup creamy peanut butter (crunchy works too, that’s what I use when it’s all I’ve got)
- 1/3 cup honey (but maple syrup is fine if that’s what’s staring at you form the fridge)
- 2 tablespoons coconut oil (my friend swears by butter, but coconut oil keeps it a bit lighter)
- 2 cups rolled oats (old-fashioned, quick oats if you’re in a pinch, but maybe not steel cut… learned that the hard way)
- 1/3 cup mini chocolate chips (totally optional; sometimes I leave these out and nobody even notices. Or use raisins if you fancy a 70s throwback)
- Pinch of salt (only if your peanut butter isn’t super salty already)
- 1 teaspoon vanilla extract (one time I forgot it, and it was… just fine. But add it if you have it!)
Here’s How You Make ‘Em
- Line a muffin pan with liners, or just butter it up a bit. No pan? Ice cube trays (the big ones) actually work. Who knew?
- In a medium bowl—nothing fancy—mix the peanut butter, honey, and coconut oil. Pop it in the microwave for 20-30 seconds so it stirs together easily. (This is where I always stop to eat a suspiciously large spoonful. No regrets.)
- Stir in the vanilla and that pinch of salt.
- Fold in the oats. I just dump them all in and hope for the best. It’ll look thicker than you expect—don’t panic, that’s how it should be.
- Mix in chocolate chips (or raisins—no judgment). If the mixture’s still hot, wait a minute or they’ll just melt everywhere.
- Scoop the mixture (a large spoonful per cup, or just eyeball it) into your lined muffin tin. Press it down a bit so they’re not too crumbly.
- Pop the tray in the fridge for 1-2 hours, or until they feel firm. Sometimes I get impatient and they come out a bit soft, which is actually kind of nice, too.
Some Notes I Wish I Knew My First Time
- If your peanut butter’s really runny, maybe add an extra spoonful of oats. On the other hand, if it’s super thick, a splash more coconut oil does wonders.
- The chocolate chips sometimes get all melty—makes a mess, but also tastes pretty delicious.
- I tried using tahini once…not my greatest idea. Maybe stick with the peanut butter or almond butter for now.
How I Like to Mix It Up (Variations You Might Fancy)
- Swapped peanut butter for almond butter; works, though the flavor’s more subtle.
- Added chopped dried cranberries. Actually, I think this is my favourite version now.
- I once tried throwing in chia seeds for “health” but the texture got a bit weird. Maybe stick to the basics unless you’re feeling wild.
Equipment? Don’t Sweat It
You’ll want a bowl, something to stir with, and a muffin tin or any silicone mold-type thing. No muffin tin? Like I mentioned—ice cube tray, or if it comes to it, just press it all into a loaf pan and cut them into rustic bars. I won’t tell.
How to Store ‘Em (If You Actually Have Leftovers)
Pop them in an airtight container in the fridge. They’ll last 4-5 days, probably, but—let’s be honest—mine have never survived that long because everyone keeps sneaking one whenever they walk by.
Serving—My Family Style
Cold from the fridge with a mug of strong tea if it’s afternoon, or (don’t judge me) crumbled over Greek yogurt for breakfast when I’m running late. My cousin dips hers in coffee. The possibilities are endless and slightly chaotic.
Pro Tips (a.k.a. What I Learned the Hard Way)
- Don’t rush pressing the mixture into the cups or they get all crumbly and fall apart—tried to speed this up once, regretted it big time.
- If you don’t let them chill enough, things can get messy. They start to set, but, on second thought, maybe just embrace the goo? Your snack, your rules.
Frequently Asked, Rarely Answered—FAQ
- Do these need to stay in the fridge? I’d say yes—they get pretty soft at room temp. But honestly, if it’s winter and your kitchen is chilly, you could get away with it. Summer? Straight to the fridge or you’ll have peanut butter puddles. Ask me how I know.
- Can you freeze these? Absolutely. Just toss ’em in a bag. They’re a treat on a hot day, though sometimes I forget them back there and only remember when I’m digging around for frozen peas.
- What can I sub for honey? Maple syrup, agave, or brown rice syrup all work. I’ve tried all of them; they each bring a slightly different vibe but nothing too out-there. I wouldn’t use molasses though—gave it a weird aftertaste.
- Does natural peanut butter work? Yep! If it’s very runny, you might want a smidge more oats. Actually, I think the texture’s even better this way, but my brother swears by the regular stuff.
- Do you have to use muffin cups? Not really. You could just make one big tray, chill it, and slice into squares. There are no hard and fast rules here—except maybe don’t try shaping them by hand, gets sticky fast!
And there you go. Let me know if these become dangerously popular in your place, too—or if someone turns up their nose. There’s always one, right?
Ingredients
- 1 cup creamy peanut butter (crunchy works too, that’s what I use when it’s all I’ve got)
- 1/3 cup honey (but maple syrup is fine if that’s what’s staring at you form the fridge)
- 2 tablespoons coconut oil (my friend swears by butter, but coconut oil keeps it a bit lighter)
- 2 cups rolled oats (old-fashioned, quick oats if you’re in a pinch, but maybe not steel cut… learned that the hard way)
- 1/3 cup mini chocolate chips (totally optional; sometimes I leave these out and nobody even notices. Or use raisins if you fancy a 70s throwback)
- Pinch of salt (only if your peanut butter isn’t super salty already)
- 1 teaspoon vanilla extract (one time I forgot it, and it was… just fine. But add it if you have it!)
Instructions
-
1Line a muffin pan with liners, or just butter it up a bit. No pan? Ice cube trays (the big ones) actually work. Who knew?
-
2In a medium bowl—nothing fancy—mix the peanut butter, honey, and coconut oil. Pop it in the microwave for 20-30 seconds so it stirs together easily. (This is where I always stop to eat a suspiciously large spoonful. No regrets.)
-
3Stir in the vanilla and that pinch of salt.
-
4Fold in the oats. I just dump them all in and hope for the best. It’ll look thicker than you expect—don’t panic, that’s how it should be.
-
5Mix in chocolate chips (or raisins—no judgment). If the mixture’s still hot, wait a minute or they’ll just melt everywhere.
-
6Scoop the mixture (a large spoonful per cup, or just eyeball it) into your lined muffin tin. Press it down a bit so they’re not too crumbly.
-
7Pop the tray in the fridge for 1-2 hours, or until they feel firm. Sometimes I get impatient and they come out a bit soft, which is actually kind of nice, too.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
190 caloriescal
Protein:
5gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
21gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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