Short Description

These no-bake oatmeal cups combine the creamy richness of Greek yogurt and peanut butter with the natural sweetness of honey or maple syrup. Enhanced with cocoa powder and mini chocolate chips, they offer a delightful treat that’s both nutritious and indulgent.

Why You’ll Love This Recipe

No-Bake Convenience: Requires no oven, making it perfect for quick preparation.
Nutritious Ingredients: Packed with protein from Greek yogurt and peanut butter.
Customizable Sweetness: Adjustable with honey or maple syrup to suit your taste.
Chocolate Delight: Cocoa powder and mini chocolate chips add a rich chocolate flavor.
Versatile Snack: Ideal for breakfast, dessert, or a midday energy boost.The Recipe Rebel

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup Greek yogurt
1/3 cup peanut butter
2 tablespoons honey or maple syrup
1/4 teaspoon vanilla extract
1 cup rolled oats
2 tablespoons cocoa powder
2 tablespoons mini chocolate chips

Directions

In a medium mixing bowl, combine Greek yogurt, peanut butter, honey or maple syrup, and vanilla extract. Stir until smooth.
Add rolled oats and cocoa powder to the mixture. Mix until all ingredients are well incorporated.
Fold in the mini chocolate chips.
Line a muffin tin with paper liners or use a silicone muffin tray.
Spoon the mixture evenly into the prepared muffin cups, pressing down gently to compact.
Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the cups are firm.
Once set, remove the oatmeal cups from the tin and store as directed.The Balanced Nutritionist+1EatingWell+1

Servings and Timing

Yield: Approximately 6 oatmeal cups
Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutesHungry HappensLive Well Bake Often+11The Roasted Root+11The Balanced Nutritionist+11EatingWell+3Log in or sign up to view+3lifebyleanna.com+3

Variations

Nut-Free Option: Replace peanut butter with sunflower seed butter.
Added Crunch: Incorporate chopped nuts or seeds into the mixture.
Fruit Infusion: Mix in dried fruits like cranberries or raisins for added sweetness.
Spice It Up: Add a pinch of cinnamon or nutmeg for a warm flavor profile.
Protein Boost: Include a scoop of your favorite protein powder to enhance nutritional value.Barefeet in the Kitchen+22lovelydelites.com+22What’s Nasreen Cooking+22EatingWell

Storage/Reheating

Refrigeration: Store oatmeal cups in an airtight container in the refrigerator for up to 5 days.
Freezing: Place oatmeal cups in a single layer in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before consuming.
Serving: Best enjoyed chilled or at room temperature. Not suitable for reheating.

FAQs

Can I use instant oats instead of rolled oats?

Yes, but the texture may be softer. Rolled oats provide a chewier consistency.

Is there a substitute for Greek yogurt?

You can use regular yogurt, but the consistency will be less thick. For a dairy-free option, consider coconut or almond milk yogurt.

Can I make these oatmeal cups vegan?

Absolutely. Use a plant-based yogurt and maple syrup instead of honey.

How can I make the oatmeal cups sweeter?

Increase the amount of honey or maple syrup to your taste preference.

Are these oatmeal cups gluten-free?

If you use certified gluten-free oats, the recipe is gluten-free.

Can I add protein powder to this recipe?

Yes, adding a scoop of protein powder can enhance the nutritional content.

Oatmeal Cups

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Author: Olivia
Total Time: 1 hour 10 minutes
Yield: 12 mini oatmeal cups
Diet: Vegetarian

Print Recipe

Description

These Chocolate Peanut Butter Oatmeal Cups are a no-bake, protein-packed treat made with wholesome oats, creamy Greek yogurt, and rich cocoa. Perfect for meal prep, snacking, or a healthy dessert, they deliver indulgent flavor with nourishing ingredients in every bite.

Ingredients

1/2 cup Greek yogurt
1/3 cup peanut butter
2 tablespoons honey or maple syrup
1/4 teaspoon vanilla extract
1 cup rolled oats
2 tablespoons cocoa powder
2 tablespoons mini chocolate chips

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Instructions

In a medium bowl, mix together Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract until smooth.
Stir in rolled oats and cocoa powder until well combined.
Fold in mini chocolate chips.
Scoop mixture into a lined mini muffin tin or silicone molds, pressing down lightly.
Refrigerate for at least 1 hour, or until set and firm.
Store in an airtight container in the fridge for up to 5 days.

Notes

For a firmer texture, freeze the cups for 15 minutes before serving.
Swap peanut butter with almond or sunflower seed butter for allergy-friendly options.
Add chia seeds or flaxseeds for extra nutrition.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: No-Bake
Cuisine: American