Peanut Butter–Oat Energy Cups Recipe

These no-bake peanut butter–oat energy cups are the perfect bite-size snack, offering a delicious balance of salty-sweet perfection. They’re packed with chunky peanut butter, fiber-rich oats and just the right touch of chocolaty sweetness for a boost of lasting energy.

Make these for a quick pick-me-up during the day or an easy one-bite dessert. These snacks are easy to make and even easier to enjoy!

Active Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

12

These Peanut Butter–Oat Energy Cups are the perfect midafternoon pick-me-up—and a healthier take on a traditional chocolate peanut butter cup. Protein-rich crunchy peanut butter is the base for this no-bake snack and helps hold everything together. Earthy oats and chia seeds add fiber, while honey brings a touch of sweetness.

No peanut butter cup is complete without chocolate, and these are no exception—a layer of melted dark chocolate and a pinch of flaky sea salt sit atop each cup. Keep reading for our expert tips, including why we add coconut oil to the chocolate.

Tips

• Adding coconut oil to the chocolate mixture helps prevent it from blooming, which is the formation of white spots on the surface of chocolate. It also ensures a satisfying snap when you bite into these.

• If you have a cocktail muddler, it’s an excellent tool for pressing the oat mixture into the mini muffin cups. To prevent the mixture from sticking to the muddler, lightly coat it with cooking spray.

• Using the bottom of a teaspoon allows for a quick and easy spoon-and-spread method when adding the melted chocolate.

• Feel free to substitute smooth peanut butter for the crunchy, and use either white or black chia seeds.

Ingredients

• 1⅔ cups old-fashioned rolled oats

• ¾ cup crunchy natural peanut butter

• ½ cup unsweetened almond milk

• 3 tablespoons chia seeds

• 2 teaspoons honey

• 1½ teaspoons vanilla extract

• ¼ teaspoon salt

• ½ cup dark chocolate chips (53% cacao)

• 1 tablespoon unrefined coconut oil

• ¾ teaspoon flaky sea salt

Directions

Step 1

Line the cups of a 24-cup mini muffin tin with silicone or paper liners.

Step 2

Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.

Step 3

Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.

Step 4

Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.

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