Active Time:30 minsTotal Time:1 hr 40 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 40 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Jump to recipe
ThesePeanut Butter–Oat Energy Cupsare the perfect midafternoon pick-me-up—and a healthier take on a traditional chocolate peanut butter cup. Protein-rich crunchy peanut butter is the base for this no-bake snack and helps hold everything together. Earthy oats and chia seeds add fiber, while honey brings a touch of sweetness. No peanut butter cup is complete without chocolate, and these are no exception—a layer of melted dark chocolate and a pinch of flaky sea salt sit atop each cup. Keep reading for our expert tips, including why we add coconut oil to the chocolate.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1⅔cupsold-fashioned rolled oats¾cupcrunchynatural peanut butter½cupunsweetened almond milk3tablespoonschia seeds2teaspoonshoney1½teaspoonsvanilla extract¼teaspoonsalt½cupdark chocolate chips(53% cacao)1tablespoonunrefinedcoconut oil¾teaspoonflakysea salt
Cook Mode(Keep screen awake)
Ingredients
1⅔cupsold-fashioned rolled oats
¾cupcrunchynatural peanut butter
½cupunsweetened almond milk
3tablespoonschia seeds
2teaspoonshoney
1½teaspoonsvanilla extract
¼teaspoonsalt
½cupdark chocolate chips(53% cacao)
1tablespoonunrefinedcoconut oil
¾teaspoonflakysea salt
DirectionsLine the cups of a 24-cup mini muffin tin with silicone or paper liners.Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerCombine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsYes, you can. They’ll store well in an airtight container in the refrigerator for up to 1 week. Or you can freeze them for up to 3 months in a freezer-safe container.Definitely! You can add dried berries like blueberries, cranberries or raisins, and you can add crushed peanuts, almonds, flaxseed or pumpkin seeds. If you add ingredients, we recommend reducing the amount of oats. Also, feel free to substitute a different nut butter or chocolate.EatingWell.com, December 2024
Directions
Line the cups of a 24-cup mini muffin tin with silicone or paper liners.Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerCombine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsYes, you can. They’ll store well in an airtight container in the refrigerator for up to 1 week. Or you can freeze them for up to 3 months in a freezer-safe container.Definitely! You can add dried berries like blueberries, cranberries or raisins, and you can add crushed peanuts, almonds, flaxseed or pumpkin seeds. If you add ingredients, we recommend reducing the amount of oats. Also, feel free to substitute a different nut butter or chocolate.
Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
Frequently Asked QuestionsYes, you can. They’ll store well in an airtight container in the refrigerator for up to 1 week. Or you can freeze them for up to 3 months in a freezer-safe container.Definitely! You can add dried berries like blueberries, cranberries or raisins, and you can add crushed peanuts, almonds, flaxseed or pumpkin seeds. If you add ingredients, we recommend reducing the amount of oats. Also, feel free to substitute a different nut butter or chocolate.
Frequently Asked Questions
Yes, you can. They’ll store well in an airtight container in the refrigerator for up to 1 week. Or you can freeze them for up to 3 months in a freezer-safe container.
Definitely! You can add dried berries like blueberries, cranberries or raisins, and you can add crushed peanuts, almonds, flaxseed or pumpkin seeds. If you add ingredients, we recommend reducing the amount of oats. Also, feel free to substitute a different nut butter or chocolate.
EatingWell.com, December 2024
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Nutrition Facts(per serving)229Calories14gFat20gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
