No-Bake Peanut Butter Oatmeal Cups
on Jul 23, 2025
This post may contain affiliate links. Please read our disclosure policy.
These no-bake peanut butter oatmeal cups are an easy and nourishing snack made with simple, wholesome ingredients. They come together in minutes and are perfect for meal prep, lunchboxes, or a quick energy boost, no oven needed!
Need an easy snack to keep your kiddos fueled and happy? These no-bake peanut butter oatmeal cups check all the boxes. They come together in minutes (no oven needed!) and are perfect for lunchboxes, after-school treats, or anytime your kids need a little energy boost. They’re naturally gluten-free, dairy-free, and egg-free, and can easily be made nut-free by swapping in seed butter and oat flour. I love that they’re filling with just the right touch of sweetness. These mini oat cups are one of those recipes you’ll definitely want to keep a batch of on hand!
Looking for more no-bake treats? You’ll love these chewy chocolate chip granola bars, no-bake berry bliss balls, and refreshing banana carrot smoothie. Have leftover cereal on hand? Turn it into these easy no-bake cheerio bars to stock up on some simple snacks to serve on those busy days!
Table of Contents
What You’ll Need
Here is what you’ll need to make these peanut butter oatmeal cups:
- Rolled Oats: The main base for these mini oat cups. Make sure to use gluten-free rolled oats to ensure these oatmeal cups are gluten-free.
- Almond Flour: Add flavor and breaks up the texture of the oats.
- Peanut Butter: Use natural peanut butter that is drippy in texture so that it binds well with the cereal. Opt for peanut butter that contains just peanuts and salt as the ingredients.
- Maple Syrup: The main source of sweetness for these bars. Use pure maple syrup, not refined syrups.
- Chocolate Chips: For a crunchy, sweet top coating on the oatmeal cups.
- Coconut Oil: Added to the chocolate chips to make them easier to melt into a smooth consistency.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Almond Flour: The almond flour may be replaced with equal parts oat flour. You can make your own oat flour by grinding up old-fashioned rolled oats in a blender until smooth.
- Peanut Butter: The peanut butter may be replaced with any other type of natural nut butter or seed-based butter like sunflower seed butter.
- Maple Syrup: The maple syrup may be replaced with honey or your favorite liquid sweetener.
Step By Step Instructions
STEP 1: Add the rolled oats, almond flour, peanut butter, and maple syrup to a bowl and mix until well combined and incorporated (Images 1 & 2).
STEP 2: Spoon out tablespoon-sized portions of the peanut butter oat mixture into each cup of a mini silicone 24-cup muffin pan (Image 3). Use the pan of a spoon to firmly press the mixture into each muffin cup to create a smooth top (Image 4).
STEP 3: Add the chocolate chips and coconut oil to a small bowl and microwave for 30 seconds. Give it a stir and reheat it in 10-second intervals (making sure to stir between each interval) until the chocolate is fully melted. Spoon 1 teaspoon of melted chocolate on top of each mini muffin cup and smooth it out to form the top layer (Image 5).
STEP 4: Place the muffin tray in the freezer for 30 minutes (or until the chocolate fully sets)(Image 6). Pop the mini oatmeal cups out of the silicone tray and serve!
Storage Instructions
Store leftover mini oatmeal cups in an airtight container in the fridge for up to 5 days. You may also store them in a freezer-safe airtight container for up to 3 months. Let the oat cups thaw at room temperature for a few minutes before serving.
Tips For Success
- Make sure to press the peanut butter oatmeal mixture firmly into the mini silicone muffin pan so that it all binds and sticks together well once chilled.
- Use natural peanut butter (one that lists just peanuts and salt as the ingredients) so that it is drippy in texture and easy to mix in with the oats.
- If you prefer the oatmeal cups to be less sweet, you can slightly reduce the amount of maple syrup, but don’t reduce it by too much so that the mixture is sticky enough to bind.
- Feel free to add in any of your favorite add-ins like finely-chopped nuts, shredded coconut, or sprinkles. If the mixture seems too dry, add a little extra peanut butter for added moisture.
Recipe FAQs
Yes! Just swap the peanut butter for sunflower seed butter, granola butter, or tahini, and swap the almond flour with equal parts oat flour.
You can! The texture will be a bit softer and less chewy, but they will have the same overall taste.
Yes! You can use this recipe to make 10 to 12 normal-sized oatmeal cups instead of 24 mini ones. I highly recommend using a silicone muffin pan so that the oat cups pop right out.
Other No-Bake Recipes You’ll Love
Spinach Banana Smoothie (Hulk Smoothie)
Coconut Balls
Berry Bliss Balls
Peanut Butter Banana Sushi
If you tried these No-Bake Peanut Butter Oatmeal Cups, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
No-Bake Peanut Butter Oatmeal Cups
Equipment
Ingredients
- 1 cup old fashioned rolled oats
- ¼ cup almond flour
- ⅔ cup natural peanut butter
- ¼ cup pure maple syrup
- ½ cup chocolate chips
- 2 tsp coconut oil
Instructions
- Add the rolled oats, almond flour, peanut butter, and maple syrup to a bowl and mix until well combined and incorporated
- Spoon out tablespoon-sized portions of the peanut butter oat mixture into each cup of a mini silicone 24-cup muffin pan (Image 3). Use the pan of a spoon to firmly press the mixture into each muffin cup to create a smooth top.
- Add the chocolate chips and coconut oil to a small bowl and microwave for 30 seconds. Give it a stir and reheat it in 10-second intervals (making sure to stir between each interval) until the chocolate is fully melted.
- Spoon 1 teaspoon of melted chocolate on top of each mini muffin cup and smooth it out to form the top layer.
- Place the muffin tray in the freezer for 30 minutes (or until the chocolate fully sets). Pop the mini oatmeal cups out of the silicone tray and serve!
Notes
- Make sure to press the peanut butter oatmeal mixture firmly into the mini silicone muffin pan so that it all binds and sticks together well once chilled.
- Use natural peanut butter (one that lists just peanuts and salt as the ingredients) so that it is drippy in texture and easy to mix in with the oats.
- If you prefer the oatmeal cups to be less sweet, you can slightly reduce the amount of maple syrup, but don’t reduce it by too much so that the mixture is sticky enough to bind.
- Feel free to add in any of your favorite add-ins like finely-chopped nuts, shredded coconut, or sprinkles. If the mixture seems too dry, add a little extra peanut butter for added moisture.
