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What’s better than a Reese’s? These Homemade Peanut Butter Oat Cups tick all the boxes of a traditional Reese’s but in a healthier way. They are high-protein, lower in sugar (than the regular Reese’s), and gluten-free.
If you are craving Reese’s peanut butter cups but want something healthier, I’ve got you covered.
These indulgent, no-bake treats are rich, satisfying, and packed with wholesome ingredients.
Just imagine this: creamy peanut butter, velvety dark chocolate, oat flour, and a hint of maple syrup.
What makes these treats so great is that they are a healthier option than traditional store-bought chocolates, which, in most cases, are packed with processed sugars and preservatives.
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Pin ItThey are great if you want to satisfy your craving in a healthy way or if you have dinner guests coming over and you want to impress them with a delicious dessert.
Ingredients and Substitutes
Smooth peanut butter (1 1/2 cups) – If you are not a fan of peanut butter (no judgment), you can use almond butter or cashew butter.
Maple syrup (1/4 cup) – Swap with honey, agave, or date syrup.
Oat flour (1 1/2 cups) – If you want a low-carb alternative, you can substitute it with almond flour or coconut flour (just make sure you adjust the amount).
Dark chocolate, chopped (1 cup) – Regular milk or dairy-free chocolate also works.
Coconut oil (1 tsp) – If you don’t have coconut oil, you can use butter or ghee.
Sea salt flakes (a pinch)
How to Make Peanut Butter Oat Cups
Step 1. Grab a 12-muffin pan and line them up with cupcake liners. In a large bowl, add the peanut butter.
Step 2. Add the maple syrup and microwave for 20 seconds. Give it a good stir and microwave for another 20 seconds; make sure to give it a good mix again.
Step 3. Slowly start adding the oat flour into the bowl, making sure you constantly stir.
Step 4. Add all the oat flour until it forms a thick dough. If you notice that it’s getting too crumbly, add a bit of peanut butter.
Step 5. Scoop some of the peanut butter and oat mix into the muffin pan. Make sure you divide evenly and press them down using a spoon.
Step 6. Grab a small bowl and add the dark chocolate chips and coconut oil. Microwave in 20-second increments and make sure you mix throughout the cooking process to avoid the chocolate from burning.
It should roughly take 1-2 minutes to melt the chocolate.
Step 7. Pour the chocolate on top of each muffin, dividing everything among the 12 muffins. Smooth using a spatula or a spoon.
Step 8. Sprinkle a bit of sea salt flakes over the chocolate.
Step 9. Place the cups in the fridge for 2-3 hours until the oat cups harden. Remove them from the muffin pan and enjoy!
Store inside the fridge or eat immediately.
Pin this now to find it later
Pin ItHow to Modify These Reese’s Peanut Butter Oat Cups?
- Add Some Crunch: Add crushed nuts or puffed quinoa to the peanut butter mixture to add some crunch to the cups.
- Boost The Protein: Add a scoop of your favorite protein powder to the peanut butter cups. You can use vanilla or chocolate-flavored powder.
- Low–Sugar Option: Replace the maple syrup with sugar-free syrup, stevia, or monk fruit.
- Vegan-Friendly: Use dairy-free chocolate to make these cups plant-based.
Storage Tips
While these peanut butter oat cups are dangerously addictive (trust me, I know), if you happen to have any leftovers, you want to keep them as fresh as possible.
Place any cups in an airtight container and store them in the fridge for up to 2 weeks.
If you want to store them for future snacking, you can place them in a freezer-safe container with parchment paper in between each layer. Place them in the freezer and store them for up to 3 months.
When you are ready to have them, defrost them in the fridge overnight.
Other Healthy Desserts
- Flourless Pumpkin Bars
- Apple Oatmeal Cookies
- Healthy Protein Brownies
- No-Bake Chocolate Oatmeal Cookies
Better Than Reese’s Peanut Butter Oat Cups
12 Cals: 339 Protein: 9.7 Carbs: 29 Fat: 22
Ingredients
- 1 1/2 cups smooth peanut butter
- 1/4 cup maple syrup
- 1 1/2 cups oat flour
- 1 cup dark chocolate chopped
- 1 tsp coconut oil
- Sea salt flakes a pinch
Instructions
- Line a 12-muffin pan with cupcake liners.
- Add peanut butter and maple syrup to a bowl. Microwave for 20s, give it a stir and then microwave for another 20-30s. Stir well to combine.
- Now, slowly add oat flour into the bowl while stirring. Stir until all oat flour is inside the bowl and forms thick dough. If you’re noticing that it’s a little too crumbly, just add more peanut butter.
- Scoop the peanut butter oat mixture into the muffin pan, divide evenly, and press them down.
- In a small bowl, add dark chocolate chips and coconut oil. Microwave in 20s increments and mix throughout until the chocolate has melted. Should take 1-2 minutes.
- Now pour the chocolate over each muffin hole, dividing evenly amongst the muffin pan and smooth the tops.
- Sprinkle just a tiny bit of sea salt flakes over the chocolate.
- Place in the fridge for 2-3 hours until the oat cups harden.
- Gently remove from the muffin pan and store in an airtight container inside the fridge or eat immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
