Oat & Chia Peanut Butter Cups

This one came to me after being inspired by another recipe on Pinterest. I wanted to make a healthy, but easy, peanut butter cup. I used to LOVE traditional peanut butter cups as a kid. Yet, I think this recipe is way more decadent than the original!
It's great for family gatherings and kids love them too. I use darker chocolate, but either way, you will like the sweet and salty combo, with the soft chew of the base and gooey center.
This is also a fun one to make with kids. Plus, like with most recipes, it will take about 20 minutes to make the first time, but far less as you learn the recipe.
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Prep Time 5 minutes
Cook Time 5 minutes
15 minutes
Total Time 30 minutes
Servings 12 people


  • 1 Small sauce pan for boiling water
  • 1 small to medium glass bowl for double boiler for melting chocolate
  • 1 Medium sized mixing bowl mixer is always best as it's faster than by hand
  • 1 rubber spatula and spoon



  • 2 cups whole oats I use organic sprouted whole oats
  • 1 cup plain creamy peanut butter I use organic PB that has NO added sugars. I think the salty flavor is best.
  • 3-4 Tbsp raw honey Start with 3 Tbsp and add more, but I prefer not to make it too sweet. Taste test after mixing.
  • 2 Tbsp chia seeds


  • 3/4 cup creamy peanut butter just how it is. 😉

Chocolate Topping

  • 1 cup chocolate chips I use Ghirardelli 60% chocolate chips. I prefer darker chocolate.
  • 1-2 Tbsp milk or milk alternative I used the full fat coconut milk cream to add more fat to my dark chocolate since its heavier in cocoa. Start with 1 Tbsp, but add a little more if you think the mixture needs it as it's melting.
  • 1/2 Tbsp oil Coconut oil works best based on flavor since this is a dessert



  • Mix oats, honey, chia seeds and PB together in mixer or by hand. The mixture will be sticky but not super stick. Taste test to see if it is a good balance of sweetness to your palette.
  • Use a small basic spoon to scoop out base, then press into muffin paper cups inside a muffin tin. (The base amount should be the diameter of a quarter.) Make a slight ridge or bowl shape in the tin to hold the PB inside each one.


  • Place a small 1/2 small spoon scoop of peanut butter into each cup. Spread around the bottom if needed and so it's flat, but has a little space on top for the chocolate.
  • Refrigerate! put the cupcake/muffin tins into the fridge to cool down while you make the chocolate.

Chocolate Top:

  • Using a double boiler (small sauce pan with boiling/hot water with a glass or metal bowl on top (glass is preferred as it conducts heat to prevent burning), place chocolate chips into bowl. Add oil and milk to chips as soon as you start this process so that all ingredients are the same temperature to start.
    (Note: Have stove on "low" heat so you don't burn chocolate. Also note, the oil will give the chocolate the shiny look to your chocolate. The milk will soften your melted chocolate so it's easier to bite through when eating.)
  • When the chips are close to being all melted, shut off the heat and remove bowl from saucepan heat. Keep stirring until chips are fully melted and allow it to slowly cool slightly.
  • Use small regular spoon to scoop a small amount of chocolate to the top of each cup
  • Place trays into fridge for at least 20 min to cool down and harden the chocolate.


It's ideal to store in fridge and take out about 20-30 minutes before serving.  This allows the chocolate top to warm up slightly. 
If you want your chocolate to be softer, then simply add an additional small amount (1 tsp) of milk to the chips.
I have found that different brands of chocolate chips melt differently.  I always buy an extra bag or try different brands.  You may already have a favorite though. 😉
Tried this recipe?Let us know how it was!

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