Chocolate Peanut butter oat bites that are creamy, chewy, crunchy and nutty. These bite-sized treats are the perfect pre-workout, afternoon pick-me-up or after school snack. All you need is a few simple ingredients mixed together, finish by adding a layer of melted dark chocolate and voila! You have the best quick-bite snack ever.

You can also turn these bites into delicious dark chocolate peanut butter dough CUPS!

If you love peanut butter and chocolate together, you need to give this simple recipe a try. It is bursting with flavors and will keep you satisfied.

You have the creamy peanut butter mixed with crunchy and chewy rolled oats, sweetened by maple syrup only, topped with a layer of dark chocolate. Trust me, you will want to make double the batches and add it to your freezer snack stash.

How to Make No-Bake Peanut Butter Oat Bites

In a big mixing bowl, mix together peanut butter maple syrup.
Add in the rolled oats, sea salt and chia seeds (if using any).
Mix together until well combined.
Scoop into a silicone muffin cup.
Cover with melted chocolate on top.

Turn Your Peanut Butter Bites Into Fun Shapes

You can turn these peanut butter bites into cups, cubes, balls if you want to try a fun spin on a classic.

To make peanut butter cups, you will press them into a silicone muffin tray. You can get about 9 cups from this recipe.

Once the mixture is pressed nice and compact into your cups, melt 2/3 cup of your dark chocolate chips with 2 tablespoons of peanut butter and drizzle that on top of each peanut butter cup.

For cubes, you can use a silicone ice cube tray (the big cubes), and press the mixture into the tray. Then freeze for at least an hour. Pop them out of the tray then cover in melted chocolate.

You can sprinkle the top with sea salt if you love that sweet and salty combo like I do before popping in the freezer for at least 30 minutes.

You will LOVE how easy and fun these peanut butter oat cups are.

How to Store Your Peanut Butter Bites

You can easily eat the majority of these delicious peanut butter bites in a day BUT, you can store these in an airtight container in the fridge for a week or you can pop them in the freezer and eat them whenever you need a little on the go snack.

Simply set out the amount of frozen peanut butter bites you’d like to enjoy the morning of or night before and allow them to come to room temperature. There is no need to microwave these bites, just let them thaw on their own.

If you love this no bake peanut butter oat bites recipe, check out my No Bake Blueberry Cheesecake Balls or my Chunky Monkey Protein Balls!

Get the recipe:Peanut Butter Oat Cups {4 Ingredients}

Yield: 12
Prep Time: 10 minutes
Total Time: 10 minutes
These pantry friendly 4-ingredient no-bake peanut butter oatmeal bites are so quick easy and make a satisfying and filling snack.
5 stars (3 reviews)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 1 heaping cup rolled oats
  • 1/2 cup peanut butter, smooth
  • 1/3 cup maple syrup or honey
  • 1-2 tbsp ground flax seeds and/or chia seeds, optional **
  • 2- 3 tbsp nut milk or other liquid of choice, optional
  • 2/3 cup dark chocolate , bars or chips

Equipment

Instructions 

  • In a large mixing bowl, combine peanut butter* and maple syrup. Whisk until smooth.
  • Add in rolled oats, ground flax seeds and/or chia seeds if using any. Mix together using a spatula or fork, until well combined
  • The texture should be a little bit sticky. Add 2 – 3 tablespoons of nut milk if the dough is too dry or crumbly.
  • Divide them into 9 muffin cups. Press them down.
  • Melt the dark chocolate with 2 tbsp of peanut butter.
  • Pour and spread the melted chocolate mixture on top of the peanut butter oatmeal dough. Sprinkle extra sea salt on top if desired.
  • Freeze for at least 30 minutes. Pop them peanut butter oat bites out of the muffin tray. Enjoy!

Notes

  1. *Use smooth and preferably drizzly peanut butter. If the peanut butter has been refrigerated or very thick, mix it with maple syrup/honey and microwave it for 15 – 20 secs or until smooth.
  2. * Mixing melted chocolate with nut butter can reduce cracking once the chocolate solidifies. 
  3. ** The ground flax seeds and chia seeds both absorb liquid. If the dough gets too dry or crumbly, add additional 2 -3 tablespoons of nut milk.
Serving: 1g, Calories: 167kcal, Carbohydrates: 17g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 75mg, Fiber: 2g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American