Ingredients
•1 cup peanut butter (creamy or crunchy, depending on preference)
•1/4 cup honey (or maple syrup for a vegan option)
•1/2 cup rolled oats
•1/4 cup ground flaxseeds (optional but adds extra fiber)
•1/2 tsp vanilla extract
•1/4 cup dark chocolate chips (optional, for topping)
Instructions
- Prepare Your Pan: Line a muffin tin or silicone muffin cups with paper liners for easy removal. If you don’t have muffin cups, you can also use a small baking dish and cut the bars later.
- Mix Wet Ingredients: In a medium bowl, combine the peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and fully combined. If the peanut butter is too thick, you can warm it slightly in the microwave to make it easier to mix.
- Add Dry Ingredients: Add the rolled oats and ground flaxseeds (if using) to the peanut butter mixture. Stir until the oats are well coated with the peanut butter mixture. The texture should be thick but pliable.
- Form the Cups: Scoop spoonfuls of the mixture into the muffin tin or cups. Press down gently with the back of a spoon to flatten and compact each cup. This helps them hold together better once they set.
- Optional Chocolate Topping: If you’d like to add a little chocolate touch, sprinkle some dark chocolate chips on top of each cup. Press them down slightly into the mixture so they stick.
- Chill and Set: Place the muffin tin in the refrigerator and let the oat cups chill for at least 1-2 hours, or until they are firm and set. You can also freeze them for quicker setting, about 30 minutes.
- Serve and Enjoy: Once the oat cups are set, remove them from the muffin tin and enjoy! Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.
- Prep Time: 10 minutes