Best Chocolate Peanut Butter Cup Oatmeal Recipes

4 INGREDIENT NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL CUPS

Steps:

• Lay a large or mini silicone baking pan on a medium baking sheet. These are the pans I use-they have narrower cups, which make for thicker oat cups. I highly recommend these pans, as it's much easier to remove the oat cups. Set aside for later.
• In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
• Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
• Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
• Using a small or medium cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Use extra dough in another pan, or make thicker cups.
• Make the Vegan Chocolate Topping: Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Vegan Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.
• Pour this chocolate mixture over the cups. Tap the pan to smooth chocolate topping into an even layer.
• Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

CHOCOLATE COVERED NO BAKE OATMEAL PEANUT BUTTER CUPS

Steps:

• In a large bowl, combine the oats and chia seeds.
• Add in the peanut butter, honey, cinnamon, vanilla extract, and salt. Stir together until a dough begins to form.
• Spoon a heaping tablespoon full of the mixture into each cup of a muffin tin pressing it down slightly.
• Cover loosely and refrigerate for 15 to 20 minutes to set up.
• In a small saucepan, over low heat, melt the chocolate and coconut oil together until just melted, stirring regularly to prevent burning.
• Remove the muffin pan from the refrigerator, and spoon the chocolate over the top of each oatmeal peanut butter cup.
• Once all are covered in chocolate, cover loosely and place back into the refrigerator for 15 to 20 minutes to harden.
• Once hardened, remove from the pan and enjoy!

CHOCOLATE PEANUT BUTTER CUP OATMEAL

Steps:

• Bring milk just to a simmer and add oats.
• Stir until oats get creamy.
• Add peanut butter and chocolate chips and stir until they melt.
• Add unsweetend cocoa and sugar.
• Feel free to add more milk depending on your desired consistency.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

CHOCOLATE-PEANUT BUTTER OATMEAL

Steps:

• Combine the hot chocolate mix and oat flakes.
• Add the water, stir, and microwave for approximately one minute on high.
• Stir well, and add the peanut butter. This will melt into the oatmeal as you continue to stir.
• I eat it without adding milk, but that is up to you.

OATMEAL PEANUT BUTTER CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat butter, 1/2 cup white sugar, brown sugar, and egg in a large bowl until smooth. Stir in flour, oats, 1/3 cup peanut butter, baking soda, vanilla extract, and salt until dough is well mixed. Press dough into prepared baking dish.
• Bake in preheated oven until golden brown, about 20 minutes; sprinkle with chocolate chips immediately. Let chocolate chips melt, about 5 minutes. Spread chocolate over cookie with a spatula or knife.
• Mix confectioners' sugar, 1/4 cup peanut butter, and milk in a small bowl until smooth. Add more milk if mixture is too thick to pour; drizzle over chocolate and allow to cool. Cut into bars to serve.