Ingredients
Equipment
Method
Preparation
- Line a standard muffin tin with paper or silicone liners for easy removal.
- In a large mixing bowl, combine creamy peanut butter, rolled oats, maple syrup, melted coconut oil, and vanilla extract. Stir until thick and sticky.
- Press the oat mixture firmly into the bottom of each muffin liner.
- Place the muffin tin in the freezer for about 10 minutes to firm up the base.
- Melt the chocolate chips with a small amount of coconut oil in a microwave-safe bowl.
- Pour the melted chocolate evenly over each cup.
- Sprinkle flaky sea salt on top if desired and return to the freezer to set for 20-30 minutes.
- Once set, remove from the muffin liners and store in an airtight container.
Nutrition
Notes
These Peanut Butter Oat Cups can be stored in the fridge for up to one week or frozen for longer storage. Allow frozen cups to sit at room temperature for a softer texture before enjoying.