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These no-bake peanut butter cups are a super delicious and quick. Packed with oatmeal and peanut butter for long-lasting energy, they’re healthy enough to be eaten for breakfast!
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Why You’ll Love These No Bake Peanut Butter Cups
These peanut butter oatmeal cups are a delicious cross between these individual peanut butter oatmeal cups, peanut butter granola, and vegan chocolate peanut butter cups. With 6 wholesome ingredients, these no-bake granola cups contain healthy fats, proteins, carbs, and several vitamins and minerals. They make for a healthy breakfast, snack, or post-workout pick-me-up, but are decadent enough to satisfy sugar cravings.
Since they’re baked into a muffin tin, these oatmeal cups also are great for portable portion control, packing into lunch boxes, or an on-the-go breakfast/snack for those busy mornings. Best of all, these no-bake vegan chocolate peanut butter granola cups take only a few minutes of hands-on prep and are meal-prep friendly. Store them in the fridge for up to a week or in the freezer for up to four months for a healthy snack whenever the cravings hit!
Craving more peanut butter treats? You might also like this chocolate peanut butter banana breakfast smoothie, vegan peanut butter cookies, or these vegan peanut butter cups.
The Ingredients
These no-bake chocolate peanut butter granola cups require just 6 simple ingredients, most of which are pantry staples:
Add-ins and Variations:
- Vanilla: Just a little vanilla helps to make these vegan chocolate peanut butter granola cups into even more of a dessert treat.
- PBJ cups: To make PBJ-inspired no-bake oatmeal cups, when you press the oatmeal mixture into the muffin tin, use your thumb to make an indent in each cup and fill with a teaspoon or so of your favorite jam/jelly (raspberry, grape, strawberry, etc.). Then pour the melted vegan chocolate over that and let set.
- Seeds: You can grind some seeds like pumpkin/sunflower seeds to mix into the oatmeal mixture for extra nutrients.
- Breakfast granola cups: Press the peanut butter oatmeal mixture into a regular muffin tin, building it up the sides, so it’s a thin ‘bowl’/cup,’ then add a thin layer of the vegan chocolate to the top. The ‘cup’ could then be filled with your favorite dairy-free yogurt and fruit like blueberries, banana, etc. for more of a complete breakfast. Dip your fingers in water when shaping them if they’re very sticky.
- Nut-free granola cups: You could try sunflower seed butter.
How to Make Chocolate Peanut Butter Granola Cups?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: First, combine the oats, dried fruit, peanut butter, maple syrup, and ground flax in a bowl and mix well.
Step 2: Then, melt the vegan chocolate and mix half of it into the bowl.
Step 3: Divide the dough into 12 portions, roll into balls, and push each into a lightly greased mini-muffin tin until flattened. Alternatively, you can use a regular muffin tin. They’ll just be a little thinner.
Step 4: Pour the remaining melted vegan chocolate over the no-bake oatmeal cups. Then transfer the tray to the fridge for around an hour to set before enjoying!
Toni’s Recipe Tips
- Adjust the sweetness: Feel free to adjust the amount of liquid sweetener you add to your personal taste. Start by adding only half the amount mentioned, giving it a taste, and adjusting as needed.
- To include a creamy peanut butter filling: Mold the filling to the muffin tin, so it’s a ‘bowl’ shape. Then add 1-2tsp peanut butter before pouring over the melted vegan chocolate.
- If the vegan chocolate starts to set: It may begin to harden before you’re done using it. Simply place it back in the microwave in 10-15 second spurts until it’s melted again.
- If the peanut butter is a little thick: Place it in the microwave for 20-30 seconds until it’s runnier.
FAQs for No-Bake Peanut Butter Cups
If you decide to add a filling (like extra peanut butter or jam/jelly), I recommend placing the no-bake chocolate peanut butter granola cups in the freezer for 20-30 minutes before pouring over the vegan chocolate. It’s not necessary but makes for cleaner layers and faster setting.
Avoid granola with clusters or ones that have too many add-ins (some dried fruit and seeds are fine, but if it’s too chunky, they won’t ‘stick’ together).
Storage Instructions
Fridge: Store the no-bake chocolate peanut butter granola cups in an airtight container in the fridge for up to a week.
Freeze: Alternatively, freeze them on a tray until solid. Then transfer to a freezer-safe container/bag for up to 4 months.
Thaw in the fridge before enjoying and then enjoy chilled, at room temperature or warmed up in the microwave. You can also heat the oatmeal cups from frozen in the microwave and enjoy slightly warm.
Other Peanut Butter Recipes to Consider
![Completed Peanut Butter Chia Pudding [With Berry Compote] in a jar.](https://plantbasedonabudget.com/wp-content/uploads/2025/04/PBJ-Chia-Parfait-PBOAB-12-e1744863363394-378x378.jpg)
Vegan Desserts
Peanut Butter Chia Pudding [With Berry Compote]
Vegan Breakfasts
Peanut Butter Granola Bars
Vegan Desserts
Peanut Butter Cracker Sandwiches
If you tried this no-bake peanut butter cups recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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No-Bake Peanut Butter Cups
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Ingredients
- 1 ½ cups of oats
- ½ cup of dried cranberries or raisins
- 1 cup of peanut butter
- 2 tablespoons of maple syrup (agave works too)
- 1 tablespoon of ground flax seeds
- ½ cup of vegan chocolate chips
Instructions
- In a large bowl, mix together the oats, dried fruit, peanut butter, maple syrup, and ground flax seeds.
- Melt the vegan chocolate chips and mix half of it into the bowl.
- Roll the dough into little balls, and push into a lined or lightly-oiled mini-muffin tin. You can use a regular sized tin as well, they just will be bigger.
- Coat the top of the cups with the remaining melted vegan chocolate and refrigerate for about an hour. Serve cold.
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Notes
- To include a creamy peanut butter filling: Mold the filling to the muffin tin, so it’s a ‘bowl’ shape. Then add 1-2tsp peanut butter before pouring over the melted chocolate.
- If the chocolate starts to set: It may begin to harden before you’re done using it. Simply place it back in the microwave in 10-15 second spurts until it’s melted again.
- If the peanut butter is a little thick: Place it in the microwave for 20-30 seconds until it’s runnier.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
All your recipes are fantastic! I just made these and know they’re going to be a hit!
So glad you’re enjoying Toni’s recipes! These no bake PB cups are so delicious! Happy you gave them a go and enjoyed them 🙂
The best PB and chocolate cup!
Thank you for including the nutritional values. It is hard to find plant-based recipes online with that information. These are delicious!
Of course! Hope you enjoy! 🙂
These contain some of my favourite ingredients and I love that they are so quick to make.
Such a great combination of classic flavors for a sweet treat!