The most delicious no bake dessert you’ve ever tasted –> peanut butter oat cups! We love no bake desserts because they’re quick and easy to make and don’t require an oven.
Scroll all the way to the bottom of this post (after the recipe card) for more oat cup recipes featured on our Instagram!
Best No Bake Dessert
Chocolate + peanut butter fans, we’re here to share your newest no bake dessert obsession- chocolate peanut butter oat cups.
Plus, if you’re looking to make dessert without an oven, we’ve solved that problem with this epic cup of deliciousness. No-oven desserts are great when you’re in a rush or don’t want to heat up your house!
Why we love no bake desserts
Quick (no bake time!)
Easy to make
Nutritious dessert
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What You Need
This peanut butter chocolate dessert is composed of 3 different layers. Yes, you get three bites of flavor in every bite.
Oat Layer
- Oats
- Honey
- Peanut butter
- Peanuts
Peanut Butter Layer
- Peanut butter
- Coconut oil
- Mini chocolate chips
our favorite
Peanut Butter
Smuckers All-Nautral Peanut Butter is our go-to drippy peanut butter for baking!
Chocolate Layer
- Dark chocolate
- Coconut oil
Is this recipe gluten free?
All ingredients in this recipe are naturally gluten-free. Just make sure you read the labels of the ingredients you buy to confirm they were produced in a g/f facility.
Is this dessert healthy?
Since this recipe is made with whole grains and all-natural sugars, it’s a nutritious dessert idea.
Can I use a mini muffin tin instead?
Feel free to use a mini muffin tin instead of a regular-sized one. You’ll make almost double or triple the amount.
Variations
Swap the nut butter: can’t do peanuts? Use almond butter or cashew butter instead and make sure to swap the peanuts, too.
Add an extract: A little bit of vanilla or almond extract in the base of these would be delicious.
Use a dried fruit: Instead of mini M&M’s, use a dried fruit such as strawberries, raisins, or blueberries.
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Storage
Make sure to store these chocolate peanut butter no bake treats in the freezer. If they sit on the counter, they will get too hot and fall apart like a melting snowman.
No-Bake Peanut Butter Oat Cups
This delicious no bake dessert is made with 3 layers creating the most delicious peanut butter chocoalte oat cups.
Prep:35 minutes
Cook:0 minutes
Total:35 minutes
Ingredients
Oat Layer
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural, creamy peanut butter
- ⅓ cup chopped peanuts
- Optional: 1-2 teaspoons water
Chocolate Layer
- 6 oz. dark chocolate chopped
- 2 teaspoons coconut oil
Peanut Butter Layer
- ½ cup all-natural, creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini chocolate chips
Instructions
- Line a metal muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- First, make the oat layer. Add the quick-cooking oats, honey, peanut butter, and peanuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
- Finally, make the peanut butter layer. Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter. Then, add mini chocolate chips to the top of each cup.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Tips & Notes
We used chopped chocolate pieces, but feel free to use chocolate chips. Use a kitchen scale to weigh the chocolate chips.
If you don’t like dark chocolate you can use milk chocolate instead.
We do not recommend using rolled oats. Old-fs rolled oats are would be too tough in these oats.
Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
If you don’t like dark chocolate you can use milk chocolate instead.
We do not recommend using rolled oats. Old-fs rolled oats are would be too tough in these oats.
Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Watch It
Nutrition facts
Calories: 311kcal Carbohydrates: 30g Protein: 7g Fat: 20g Fiber: 4g Sugar: 19g
Similar recipes:
Samoa Oat Cups
These Samoa Oat Cups taste like your favorite girl scout cookie and are made with 3 epic layers of oats, chocolate, and coconut. Check out the Reel HERE.
Yields: 12
Ingredients
Oat Layer
- 1.5 cups quick-cooking oats
- 1/2 tablespoons maple syrup
- 1/3 cup cookie butter, melted
- 1-2 tablespoons water, as needed
Chocolate Layer
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Coconut Layer
- 1/3 cup creamy cashew butter, drippy
- ⅓ cup cookie butter melted
- 1 cup unsweetened shredded coconut
Top Layer
- Drizzle chocolate
Method
- Line a metal muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- First, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 1 teaspoon of the melted chocolate to the bottom of each muffin cup and use the end of a spoon or your finger to spread the chocolate across the bottom.
- Next, make the oat layer. Add the quick-cooking oats, maple syrup, and cookie butter to a bowl and stir the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer and firmly press the oats into the chocolate. Place the muffin pan in the freezer for 5 minutes.
- Make the coconut layer. Add the cashew butter, cookie butter, and coconut to a bowl and mix to combine. Scoop 1 tablespoon of the coconut mixture onto the oat layer and evenly spread the coconut layer.
- Transfer the remaining melted chocolate to a piping bag or plastic bag. Snip the tip of the bag and carefully drizzle the melted chocolate over the coconut layer in a zigzag design similar to a caramel delight.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have been set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Recipe Notes
- If you don’t like semi-sweet chocolate you can use milk chocolate instead.
- We do not recommend using rolled oats. Old-fs rolled oats would be too tough in these oat cups.
- Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Mini Strawberry White Chocolate Oat Cups
Mini strawberry white chocolate oat cups that taste exactly like your childhood favorite Special K Cereal Bars. Check out the reel HERE.
Yields: 12
Oat Layer
- 2/3 cup chopped, dehydrated strawberries
- 1 cup quick-cooking oats
- 2 tablespoons honey
- 1/4 cup creamy cashew butter, drippy
- 1-2 teaspoons water
White Chocolate Layer
- ¾ cup white chocolate chips
- 2 teaspoons coconut oil
Top Layer
- 1/2 cup creamy cashew butter, drippy
- 1 teaspoon coconut oil
- Strawberry powder, to taste
Method
- Line a mini muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan).
- Transfer the dehydrated strawberries to a clean coffee grinder or a food processor. Process the strawberries on high until a fine powder is created.
- Add 4 tablespoons of the strawberry powder (set the rest of the strawberry powder aside), quick-cooking oats, honey, and cashew butter to a bowl, and stir all of the ingredients together until combined. The mixture should be sticky and easily stick together. If it seems dry, add 1 to 2 teaspoons of water.
- Scoop 1 heaping teaspoon of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 1 heaping teaspoon of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
- Finally, make the cashew layer. Add the cashew butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 1 heaping teaspoon of the cashew butter mixture to the top of the chocolate layer. Swirl the pan again to even out the cashew butter. Then, sprinkle the strawberry powder over the top of the cashew butter.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
Recipe Notes
- We do not recommend using rolled oats. Old-fs rolled oats would be too tough in these oat cups.
- Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Coconut Mango Oat Cups
These oat cups are a fusion of coconut mana and freeze-dried mango all packed into 3 layers! Check out the reel HERE.
Yields: 12
Ingredients
Oat Layer
- 1 cup quick-cooking oats
- 2 unsalted rice cakes, separated (~1 cup)
- ⅓ cup agave syrup
- ⅓ cup creamy and drippy cashew butter*
- 2 tablespoons black sesame seeds*
Cashew Butter Layer
- ½ cup cashew butter
- 1 teaspoon coconut oil
Coconut Layer
- ½ cup melted coconut mana
- 2 teaspoons coconut oil
Toasted Coconut Layer
- ½ cup toasted coconut
- ¼ cup freezer-dried mango crumbles
Method
- Line a muffin tin with paper liners or use a silicone muffin pan.
- Prepare the oat layer. Mix the oats, rice cakes, agave syrup, cashew butter, and sesame seeds in a bowl. Use a spoon or hands to massage all of the ingredients together.
- Scoop a heaping tablespoon and a half into each muffin cup. Press the mixture firmly into the bottom of the muffin cup. Transfer the muffin pan to the freezer while preparing the other layers.
- Prepare the cashew butter layer. Add the cashew butter and coconut oil to a bowl and microwave on high for 30 seconds. Stir until drippy and creamy.
- Remove the muffin pan from the freezer and add about 2 teaspoons of the cashew butter mixture to the top of the oat layer. Swirl the cashew butter layer so it is evenly spread. Freeze for at least 15 minutes.
- Prepare the coconut layer. If your coconut mana comes in a glass jar, place the jar in a saucepan and add water to the saucepan about halfway up the glass jar. Heat over medium heat. The coconut mana will begin to melt slowly. Be sure to stir the coconut mana throughout melting. Do not microwave the mana and allow the mana to melt slowly or it will seize.
- When the coconut mana has melted and is smooth and creamy, measure out ½ cup and add melted coconut oil to the mana. Be sure the coconut oil is warm or the coconut mana will seize.
- Remove the muffin tin from the freezer and add 1.5 heaping teaspoons to each muffin cup. Use the teaspoon to evenly spread the coconut layer.
- Quickly top each cup with toasted coconut and mango crumbles. Press the toppings into the coconut layer.
- Freeze the muffin cups for at least 1 hour before removing the cups from the muffin pan.
- When the oat cups are set, remove them from the muffin pan, transfer them into a freezer bag, and store the oat cups in the freezer.
Recipe Notes
- Make sure to use drippy cashew butter where the oil separates from the nut butter. Mix and then use.
- White sesame seeds can be used in place of black sesame seeds.
- Coconut mana can be a bit sensitive. Just be sure to slowly warm the mana and always add warm to warm. If you add cold things to warm coconut mana it will seize. Feel free to add more coconut oil than is called for if you want the coconut layer to be runnier.
- You can find freezer-dried mangos at Trader Joe’s, Target, or Amazon.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Indulge in the ultimate no-bake treat: peanut butter oat cups. This dessert is a dream come true for chocolate and peanut butter enthusiasts. Not only are they delicious, but they also save you time and energy by skipping the oven. Perfect for those moments when you need a quick and easy dessert fix without heating up your kitchen. Prepare to be obsessed with these chocolate peanut butter oat cups!
Absolutely amazing! PSA 1: Make these in a brownie or square cake pan, just use wax paper to fully cover the pan bottom and sides so you can easily remove the pb cups afterwards. Easier to cut and consume, I found the cupcake wrappers to be messy. PSA 2: When pressing down the oat mixture, it gets a bit sticky. Put a dab of coconut oil on your fingers or spoon, it makes it 10x easier. PSA 3: Use room temp PB for the oat mixture, preferably all natural. Makes it easier to mix and then it’ll harden up when you put it back in the fridge. These are so tasty, I love how you can cater the recipe to your liking. I like less chocolate and more pb, so I adjust and it’s amazing. These are especially delicious when high, and doesn’t leave you riddled with guilt afterwards. I have made these at least a dozen times so far because my husband and I cannot stop eating them. This is a keeper!
Ohhh such a fun idea to make these in a square pan!
What’s the best sub for cookie butter? Can I use almond or cashew butter?
I want to make this for a school party, but was wondering if they have to stay frozen once they have solidified in the freezer. Can you take them out and leave them at room temp for about 2 hrs or do they have to be eaten frozen?
Hi Angela, These cups will maintain their shape better when refrigerated or frozen, so if left out at room temperature for 2 hours, they will be a little messier. Hope this helps 🙂
These are incredible! I made a batch yesterday and have eaten more than I care to admit. I also didn’t tell my family about these delights so I can keep them all for myself 😂
Hahahah LOVE IT!
What can I substitute the coconut oil with???
Yes! Coconut allergy in our family
I used vegetable oil because it’s all I had on hand and didn’t want to go to the store and they turned out great!
What is a trick to make these lower in carbs ? Any other grain tone used
Such a fun recipe to make with kids- he loved pushing the oats down. We used a small mixing bowl with a spout to pour the layers on top and it worked out great! Next time I think I’ll make them in the mini size muffin pan but will definitely make again. We both gave them 5 stars and my 2 year said “you could pack one for my breakfast and one for my snack tomorrow so me have two of them” 😂
We love this so much!
The best family friendly treat for chocolate cravings.
These are the best when you’re craving a chocolaty treat but want to avoid processed foods. Seriously the best family friendly dessert. My peanut butter wouldn’t melt all the way so it wasn’t as spreadable as id like but it didn’t take away from the flavor. I will absolutely be making again!
These peanut butter oat cups truly made the snowy month of March so much better! My house has been eating these as snacks and occasionally as a quick on the go breakfast. They are filling and delicious!
LOVE! These are so tasty. I have them stashed in my freezer and get really excited to eat one for a little treat. They are super easy to make. The only downside is that it require more dishes/bowls than I would like, but the extra washing is worth it!
These are sooo good and perfect for my midday pregnancy snack! I didn’t have dark chocolate so I used semi sweet chocolate chips and they still turned out great. When I’m feeling lazy, I’ve also made these by spreading the oat part on a plan and putting the chocolate on top, then cut them into bars. These are now a staple snack in our house!
These were delicious! I made them with my 2 and 4 year old – which was surprisingly easy to do although they couldn’t stop eating the ingredients. The batch I made in the morning was gone by the evening!
These turned out well – both of my kids liked them. The standard size recipe made more than 12 regular cup cake tins for me, so I also made mini versions and got an additional 16 mini ones as well. While the minis were more challenging to put together, I do really like the mini size for a real small quick snack and they are less messy for my kids to eat.
These are so delicious! I ran out of honey so I had to substitute the rest with maple syrup. I really should have made a double batch right away! 🤤
Super easy to make and the perfect alternative to an afternoon or evening sugary snack! Loved!
Loved this yummy recipe! It was very quick and easy. These will definitely get made again.
I make them directly in the muffin tins because my silicone muffin liners were slightly too small for the tin so it wouldn’t be able to fit much. They came out easily after I let them thaw a bit.
This was also my first FFF Cooking Club recipe. I have been following FFF recipes for years and this is such a fun idea!
Very easy to make. Delicious!!
These are delicious!!!! And super easy – 5 stars for sure!
Thank you!!