I know how y’all love my small-batch oatmeal PB&J cups so I made them even easier.

Eliminated the baking altogether!

The only downside is that they won’t hold their shape in room temp so I eat them from the freezer, which works out really well, especially during the warmer months.

Just the perfect summer snack, cold and ready to pop in ya mouth.

Oooh this time I also added some “jelly” AKA mashed raspberries for some PB&J action but you could omit that and these will still be super yummy and nutritious.

Of course you can make them with any nut/seed butter alternative. I love sunbutter.

Hope you try them and let me know!

Print Recipe

5 from 2 votes

Small-batch No-bake Oatmeal PB&J Cups

Prep Time5

Freeze time1

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, gluten-free, low sugar, no-bake, oatmeal, pb&j, peanut butter, peanut butter and jelly, peanut butter cups, plant-based, small-batch, vegan

Servings: cups

Calories: 142kcal

Equipment

Muffin pan (regular sized or minis will work too)

Ingredients

1/2 ripe banana, mashed (about 60 g) sub 1/4 cup applesauce
1 tbsp maple syrup (21 g)
1 tbsp oat flour (7 g) sub almond/coconut flour
1/2 cup oats (40 g) rolled or quick
3 tbsp peanut butter (48 g) sub other nut/seed butter
1/4 cup raspberries, or other berries, mashed (30 g) I used frozen raspberries warmed in the microwave, you could sub 2 tbsp jam
1/4 cup chocolate chips (45 g)
1 tsp coconut oil (5 g)

Instructions

In a bowl combine mashed banana, maple syrup, flour and oats. Press into 6 cavities of a regular sized muffin pan. Freeze 10 minutes to set.
If frozen, gently warm your raspberries in the microwave, otherwise just mash with a fork.
Add about 1/2 tbsp nut butter and 1 tsp raspberry mash on each cup (swirl the jam around a bit), freeze about 1 hour to set.
Melt chocolate and coconut oil in 30 sec increments in the microwave, stirring between until all chocolate is melted. Pour on the cups, freeze again 5 min to set.
Enjoy your treats! Keep them frozen!

Notes

This recipe will make 6 cups in a regular sized muffin pan and 12 in a mini muffin pan.
You can use 2 tbsp jam instead of the mashed berries or omit altogether, cups will still be yummy. You can also add 1 tbsp sugar to the peanut butter layer to make up the sweetness.