Small-batch No-bake Oatmeal PB&J Cups

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.

Nutrition