These salted chocolate peanut butter oat cups are quick and easy to make, made with whole ingredients, and always such a tasty sweet treat!
- Prep the oat mixture. Heat the peanut butter and honey in a small saucepan over medium-low heat, stirring frequently, until warm but not hot. (You can also do this in the microwave if you prefer.) Add the oats to the peanut butter mixture and stir until combined.
- Press into baking cups. Portion the oat mixture evenly into a silicone* or non-stick 12-cup muffin pan (approximately 1/3 cup of the oat mixture per baking cup). Then use a spoon to press the oat mixture firmly into each baking cup.
- Add the chocolate. Rinse out the saucepan, then return it to the burner. Add the dark chocolate and coconut oil to the saucepan. Heat over medium-low heat, stirring frequently, until the chocolate is completely melted and smooth. Remove pan from heat. Spoon approximately 1 tablespoon of chocolate on top of each oat cup, spreading the chocolate so that it covers the top of each baking cup.*
- Freeze. Transfer the pan to the freezer and chill for at least 1 hour, or until the oat mixture is firm.
- Serve. Pop out however many oat cups you would like to serve, sprinkle each with a pinch of flaky sea salt, then serve immediately and enjoy! Store any remaining oat cups in the freezer until ready to serve.
Chocolate drizzle: If you would like an extra chocolate drizzle on top of each oat cup, as shown in the photos above, let the first round of chocolate topping on the oat cups chill in the freezer until hardened. Then remove the pan and drizzle a bit of extra melted chocolate on top of each oat cup and chill again until frozen. This step is totally optional, so feel free to skip it to save some time.
Prep time: Prep time listed does not include the time required to chill the oat cups. This may vary depending on the temperature of your freezer, and also how much patience you have for the oat cups to chill. ;)