Ingredients
- 1 cup rolled oats
- ½ cup creamy peanut butter
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract (optional)
- A pinch of salt (optional)
- ¼ cup chocolate chips or about 2 oz melted chocolate for topping (optional)
Instructions
- In a medium bowl, mix the rolled oats, creamy peanut butter, and honey or maple syrup until well combined.
- Add the vanilla extract and salt if using, and mix again so everything is evenly blended.
- Line a muffin tin or use silicone molds. Spoon the oat‑mixture evenly into each cavity (about 8–12 cups depending on size) and press down firmly to create a compact base.
- If adding chocolate: melt the chocolate chips or the chocolate, then drizzle or spread a thin layer over each oat cup.
- Refrigerate the mold for about 45 minutes (or freeze for 25‑30 minutes) until the cups are firm.
- Once set, remove the cups from the molds and store them in an airtight container.
Notes
- To make them vegan: use maple syrup instead of honey and ensure the chocolate is dairy‑free. ([turn0search1])
- You can swap the peanut butter for almond butter, cashew butter or sunflower seed butter for a nut‑free option. ([turn0search8])
- For added texture, stir in 1 Tbsp chia seeds, flaxseed, or shredded coconut before pressing into molds. ([turn0search9])
- If the mixture is too soft to hold shape, chill it briefly before moulding or press more firmly into the cavities.
- Prep Time: 10–15 minutes
- Cook Time: 0 minutes (plus chill time 25–45 minutes)
- Category: Snack / Dessert
- Method: No‑Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ≈ 150‑170 kcal
- Sugar: ≈ 8‑10 g
- Sodium: ≈ 50‑70 mg
- Fat: ≈ 8‑10 g
- Saturated Fat: ≈ 2‑3 g
- Unsaturated Fat: ≈ 4‑6 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 15‑18 g
- Fiber: ≈ 2–3 g
- Protein: ≈ 4–5 g
- Cholesterol: 0–5 mg
