Description
Delightful, creamy, and satisfying no-bake treats perfect for cozy fall days.
Ingredients
Scale
- 1.5 cups peanut butter
- 1.5 cups rolled oats (processed finely to make oat flour)
- 1/4 cup maple syrup
- 1 cup chocolate chips
- 1 tsp coconut oil (optional)
Instructions
- Begin by blending the rolled oats in a high-speed blender or food processor to make a fine oat flour.
- Add your peanut butter and maple syrup to a medium-sized microwave-safe bowl. Microwave for 40-60 seconds, then stir until smooth.
- Gradually add the blended oats to the bowl, mixing well. Add more maple syrup or peanut butter if needed.
- Prepare your muffin pan by lining it with cupcake liners or a silicone muffin pan.
- Scoop the peanut butter oat mixture evenly into the muffin pan and press down firmly.
- For the chocolate layer, melt the chocolate chips and coconut oil in a small microwave-safe bowl. Heat in increments of 30 seconds until smooth.
- Pour a layer of chocolate over each muffin hole and smooth the top with a spoon. Add sprinkles if desired.
- Refrigerate for 2-3 hours to set before removing from the muffin pan.
Notes
For longer storage, consider freezing the cups. They stay fresh in an airtight container for up to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 168
- Sugar: 6g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg