Peanut Butter Oat Cups (Print Version)

# Ingredients:

→ Base Layer

01 - 1.5 cups peanut butter
02 - 1.5 cups oat flour (rolled oats processed finely in a food processor)
03 - 1/4 cup maple syrup

→ Chocolate Topping

04 - 1 cup chocolate chips
05 - 1 tsp coconut oil (optional)

→ Optional Toppings

06 - Flaky salt
07 - Sprinkles
08 - Mini chocolate chips

# Instructions:

01 - Add peanut butter and maple syrup to a medium sized microwave-safe bowl. Microwave for 40-60 seconds until warm and easy to stir. Mix thoroughly until the peanut butter and maple syrup are completely combined into a smooth mixture.
02 - Gradually add the oat flour to the peanut butter mixture and stir until fully incorporated. This will require some effort as the mixture will become quite thick. For easier mixing, you can transfer to a standing mixer. The final mixture should be very thick but still moldable. If it appears too dry and crumbly, add additional maple syrup or peanut butter one teaspoon at a time. For a moister texture, you can optionally add 1/4-1/3 cup pumpkin puree.
03 - Line a standard muffin tin with cupcake liners, or use a silicone muffin pan for easiest removal. Note that these will be difficult to remove from a regular muffin tin without liners. You can also use mini muffin tins with liners or silicone mini muffin pans for smaller treats.
04 - Divide the peanut butter oat mixture evenly among the muffin cups. Press down firmly with your fingers to create a compact, even layer with a slightly indented top to hold the chocolate.
05 - In a separate microwave-safe bowl, combine chocolate chips and coconut oil (if using). Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
06 - Pour the melted chocolate evenly over each peanut butter oat cup. Use the back of a spoon to smooth the surface. If desired, immediately sprinkle with optional toppings like flaky salt, sprinkles, or mini chocolate chips before the chocolate begins to set.
07 - Refrigerate the cups for 2-3 hours or until completely set. Once firm, carefully remove from the muffin pan or silicone mold. Store in an airtight container in the refrigerator for up to 5 days for best freshness.

# Notes:

01 - These no-bake treats combine the classic flavors of peanut butter and chocolate with hearty oats for a satisfying snack or dessert.
02 - Since these cups contain fresh ingredients like maple syrup, they should be stored in the refrigerator rather than at room temperature.
03 - According to most experts, raw oats are safe to eat because they are steamed before being cut, rolled and flaked, unlike raw wheat flour.
04 - You can make your own oat flour by processing rolled oats in a food processor until finely ground.

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