It’s been hot and humid here in the Northeast and the last thing I wanted to do was turn on my oven. I saved this recipe for no bake oat cups and finally remembered to pick up a bag of quick oats at the grocery market this past week.
These make the perfect snack when you’re craving a sweet treat. I swapped out the peanut butter for almond butter – it’s the only kind that was all natural and I’ve been noticing whenever I eat peanut butter, I feel puffy the next day.
2 cups quick oats
1/2 cup honey
1/3 cup all natural peanut butter (or your favorite nut butter)
1/3 cup mini chocolate chips
Chocolate Layer
6 oz semisweet chocolate chips
2 tsp coconut oil
Peanut Butter Layer
1/2 cup all natural peanut butter
1 tsp coconut oil
1/4 cup mini M&Ms
2 Tbsp mini chocolate chips
Line a muffin pan with paper lines and set aside. In a medium bowl, combine the oats, peanut butter, honey and mini chocolate chips for the oat layer. Divide the mixture between the 12 cups evenly. Press down to form a base layer.
Next, make the chocolate layer. Add the chocolate chips and coconut oil to a microwave safe measuring cup. Melt chocolate chips for 30 seconds and mix. Repeat until fully melted. Pour the chocolate over the oats and slide the pan around to spread the chocolate. Place in the freezer for 5 minutes.
While the cups are in the freezer, melt together the peanut butter and remaining coconut oil. Divide evenly among the cups and top with the mini M&Ms and chocolate chips.
Place in the freezer for 30 to 60 minutes to set. Once set, remove from the pan and place in a freezer safe container. Store in the freezer.
Source: Fit Foodie Finds
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