Recipes

PEANUT BUTTER AND CHOCOLATE OAT CUPS

Posted On: 2026-10-02 12:46:44

For the base

70g rolled oats used gluten-free if necessary

2 tbsp smooth peanut butter or nut butter of choice

2 tbsp maple syrup

Pinch of salt

For the peanut butter layer

100g smooth peanut butter

1 tbsp maple syrup

For the chocolate topping

70 g dark chocolate melted

Optional drizzle of melted Biscoff spread

Directions:

Mix all the base ingredients in a bowl, then press into a 6 cup silicon muffin tray. Freeze for 15 minutes.

In the meantime mix the peanut butter and maple syrup in a small bowl to create the middle layer, then spread over the oat bases and top with the melted chocolate.

Refrigerate until hardened.

Note: You can use mini cupcake moulds to make mini versions. You also have the option of making it in a loaf tin and slicing it into 8 squares instead.

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