No baking Chocolate Covered Mini Peanut Butter Oat Cups. The perfect snack-sized treat for kids and easy to make nut-free too.
My son loves those mini flapjacks they’ve bought at the grocery store lately. The sugar content is super high and they’re not very cheap to buy either, so I decided to make my own at home instead.
They were really easy to make with just five ingredients that you might already have in your cupboard.
Plus, no cooking is required, which is always a bonus!
How to make mini chocolate oatmeal
I used a silicone mini muffin tin for this recipe. You can find the same here.
The first step is to put oatmeal in a bowl. Plain oatmeal or oatmeal is fine.
Place the peanut butter, honey, and butter in a small jug or bowl and melt in the microwave.
If you want to make these Oat Cups nut-free, then use them Wow butter. So far it’s the best nut-free alternative I’ve found.
You can buy it from Amazon in the UK or from health food stores like Holland & Barrett.
Pour the melted peanut butter, honey, and butter into the oatmeal and mix well.
Use a small spoon to fill the muffin tin about 3/4 full.
Then press down with the back of the spoon to make them as compact as possible.
Freeze for 1 hour.
After an hour, remove from the freezer and pour some melted chocolate over it.
Place in the fridge for 10 minutes for the chocolate to set.
And the result is these delicious mini peanut butter oatmeal.
So delicious and perfect for a home snack or to take to school if you make them nut-free.
save instructions
This recipe makes 24 mini cups, making it perfect for cooking up kids’ snacks.
They will keep in the fridge for up to 5 days or in the freezer for up to 2 months.
They defrost at room temperature in less than an hour.
If you enjoyed this recipe, you may enjoy mine too Crunchy Chocolate Oatmeal Cookies
Mini Chocolate Rolled Oats
description
No Bake Mini Peanut Butter Oat Cups with Chocolate Covering. The perfect snack-sized treat for kids and easy to make nut-free too.
ingredients
- 120g oats
- 50grams of peanut butter
- 30g honey
- 30grams of butter
- 60g chocolate chips
instructions
- Place oatmeal in a large bowl
- In a small pitcher or microwave bowl, combine peanut butter, honey and butter for 30-40 seconds until melted.
- Pour this into the oatmeal and mix well.
- Divide the mixture among the 24 muffin tin holes and press down with the back of a small spoon to compact the mixture as much as possible.
- Place in freezer for 1 hour to set.
- Melt the chocolate chips in the microwave and place a small dollop of chocolate on top of each oatmeal bowl.
- Refrigerate for 10 minutes for the chocolate to set.
Remarks
These oats will keep in the fridge for up to 5 days or in the freezer for up to 2 months. Defrost at room temperature in less than an hour.
