If you’re anything like me, you love a good snack that checks all the boxes—delicious, satisfying, and packed with balanced macros. These No Bake Peanut Butter Chocolate Oat Cups hit all the right notes. They're naturally sweetened, contain 8g of protein per serving (without even using protein powder!), and come together in just 30 minutes.
Whether you're prepping ahead for the week or just need a quick, sweet treat that won’t derail your goals, this is one to keep stocked in your freezer.
3 Reasons Why You'll Love This Recipe
- 8g of protein per serving – Thanks to the peanut butter, oats, and chopped peanuts, you’re getting a natural protein boost in every bite.
- No baking required – Because who has time for that? These are as easy as mix, layer, and freeze!
- Perfect for meal prep – Whip up a batch at the beginning of the week, stash them in the freezer, and grab one whenever your snack cravings hit.
What Makes This Recipe Macro-Friendly?
Balancing protein, carbs, and healthy fats is the key to a snack that keeps you full and satisfied—without the sugar crash.
- Protein-packed – Each oat cup naturally contains 8g of protein from peanut butter and oats.
- Healthy fats – Peanut butter and coconut oil provide essential fats that help keep you full.
- Complex carbs – Quick oats give you long-lasting energy without spiking your blood sugar.
Other peanut butter recipes you may like:
3 Ingredient Peanut Butter Greek Yogurt Dip
Chocolate Peanut Butter Cookie Dough Bites
MyFitnessPal & MacrosFirst Pre-Log
“FHM No Bake Peanut Butter Chocolate Oat Cups”
No Bake Peanut Butter Chocolate Oat Cups
Equipment
- 1 Muffin pan
- 12 Paper liners
- 3 Mixing bowls
- 1 Spoon/spatula
- 1 Measuring cups and spoons
Ingredients
Oat layer:
- 2 cups Quick cooking oats
- 1/2 cup Sugar-free maple syrup
- 1/3 cup All-natural, creamy peanut butter
- 1/3 cup Chopped peanuts
- optional: 1-2 tbsp water
Chocolate layer:
- 1/2 cup Dark chocolate chips
- 1 tsp Coconut oil
Peanut butter layer:
- 1/2 cup All-natural, creamy peanut butter
- 1 tsp Coconut oil
- 1/4 cup Mini chocolate chips
Instructions
- Line a metal muffin pan with paper liners or utilize a silicone muffin pan (no lining required for silicone).
- In a bowl, combine quick-cooking oats, sugar free maple syrup, peanut butter, and peanuts. Stir until thoroughly mixed. If the mixture appears dry, add 1 to 2 teaspoons of water. Press about 2 tablespoons of the oat mixture firmly into the bottom of each muffin cup.
- Place chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals until chocolate is melted, stirring between each interval.
- Spoon 2 teaspoons of the melted chocolate onto the oat layer in each cup. Swirl the muffin pan to distribute the chocolate evenly. If any chocolate remains, distribute it equally among the cups. Place the muffin pan in the freezer for 5 minutes.
- In a separate microwave-safe bowl, combine creamy peanut butter and coconut oil. Microwave for 15 seconds, then stir until well combined. Add 2 teaspoons of the peanut butter mixture on top of the chocolate layer in each cup. Swirl the pan again to spread the peanut butter evenly. Sprinkle mini chocolate chips on top of each cup.
- Transfer the muffin pan to the freezer and let it set for at least 30 minutes to an hour.
- Once set, remove the oat cups from the muffin pan and enjoy!
