TRIPLE LAYER PEANUT BUTTER OAT CUPS

I think I’m addicted 🤤

These Triple Layer Peanut-butter Oat Cups are a staple in our house. They‘re super easy to make and your kiddos will love them! Ladies, they make a satisfying snack for those period cravings too 😉🍫

3 Flavors, One Irresistible Bite

Ingredients:

Oat Layer:
• 2 cups quick-cooking oats
• ½ cup honey
• ⅓ cup all-natural, creamy peanut butter
• ⅓ cup chopped peanuts
• Optional: 1-2 teaspoons water

Chocolate Layer:
• 6 oz. dark chocolate chopped
• 2 teaspoons coconut oil

Peanut Butter Layer:
• ½ cup all-natural, creamy peanut butter
• 1 teaspoon coconut oil
• ¼ cup mini chocolate chips

Instructions:

1. Prepare the Base: Line a metal muffin pan with paper liners or use a silicone muffin pan without liners. In a bowl, mix quick-cooking oats, honey, peanut butter, and chopped peanuts until well combined. If the mixture seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oat mixture into each muffin cup and press firmly to form the base layer.

2. Create the Chocolate Layer: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second increments, stirring in between, until the chocolate is melted and smooth. Spoon 2 teaspoons of the melted chocolate over the oat layer in each muffin cup. Swirl the pan gently to spread the chocolate evenly. Any leftover chocolate can be distributed among the cups. Place the muffin pan in the freezer for 5 minutes to set.

3. Prepare the Peanut Butter Layer: In another microwave-safe bowl, mix the creamy peanut butter and coconut oil. Microwave for 15 seconds and stir until smooth. Add 2 teaspoons of the peanut butter mixture on top of the chocolate layer in each muffin cup. Again, swirl the pan gently to spread the peanut butter. Sprinkle mini chocolate chips over the peanut butter layer for added indulgence.

4. Set and Serve: Place the muffin tin in the freezer for at least 30 minutes to an hour to allow the layers to set. Once firm, remove the oat cups from the muffin pan and transfer them to a freezer bag. Store the oat cups in the freezer for whenever the craving strikes!

Tips & Notes:

• Opt for chopped chocolate pieces or chocolate chips, and feel free to use milk chocolate if you prefer.

• Quick-cooking oats work best for this recipe, as rolled oats might result in a tougher texture.

• Allow the oat cups to set thoroughly before storing them in the freezer for the best consistency.

• Can't do peanuts? Use almond butter or cashew butter instead and make sure to swap the peanuts too.

• Storage: Make sure to store them in the freezer. If they're sitting out on the counter for too long, they'll melt!

Happy Baking!

For more recipes like these, be sure to snag my Self Nourishing Cookbook here!

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