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No-Bake Chocolate Peanut Butter Oat Cups

Healthy, easy, no-bake tartlets featuring a chewy peanut butter oat base topped with a thick, glossy layer of dark chocolate and flaky sea salt.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Oat Base
  • 1.5 cups old-fashioned rolled oats gluten-free if needed
  • 0.5 cup creamy natural peanut butter
  • 0.33 cup pure maple syrup or honey
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 0.25 tsp ground cinnamon optional
Chocolate Topping
  • 1 cup dark chocolate chips or semi-sweet
  • 1 tbsp coconut oil melted
  • 1 pinch flaky sea salt for garnishing

Equipment

  • 12-cup Muffin Tin
  • Muffin liners (paper or silicone)
  • Microwave-safe bowls
  • Silicone spatula

Method
 

  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. In a microwave-safe bowl, gently warm the peanut butter, maple syrup, and 1 tbsp coconut oil until smooth. Stir in vanilla and cinnamon.
  3. Fold the rolled oats into the wet mixture until completely coated and sticky.
  4. Divide the oat mixture evenly among the muffin cups. Press down firmly to create a flat, dense base. Place in the freezer for 10 minutes.
  5. In another bowl, melt the chocolate chips and the remaining 1 tbsp coconut oil in the microwave in 30-second increments, stirring until smooth.
  6. Spoon the melted chocolate evenly over the chilled oat bases.
  7. Sprinkle a pinch of flaky sea salt on top of the melted chocolate in each cup.
  8. Refrigerate for at least 30 minutes until the chocolate is fully set. Remove from liners and serve cold.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Do not store at room temperature as they will become too soft.