This recipe for Peanut Butter Granola Cups is the perfect breakfast lunch or snack idea. Not only are these Delicious, but they are also Healthy! The kids will especially love these and it’s so easy to make!
Peanut Butter Granola Cups
Looking for a protein packed snack that kids will love? With these baked oatmeal cups, the taste is so good kids will be begging for them. They will think they are getting a treat with the chocolate and peanut butter, but you will know that you are giving them a snack that is a good compromise between junk and healthy.
Why use baked oatmeal as a base for peanut butter cups?
I like using baked oatmeal as the base for peanut butter cups because it is a healthier choice. Oats are incredibly good for you. Oats are a source of good carbs, packed with vitamins, minerals, and antioxidants. They are high in fiber and protein, compared to other grains. When they are filled with the peanut butter filling, these make the perfect grab and go breakfast as well as a nice pick me up snack for mid afternoon.
Does oatmeal have protein?
Yes. One cup of cooked oats have 6 grams of protein. Compared to many other types of grains oats are considered high in protein.
Ingredients for granola to make these healthy oatmeal cups
- quick cooking Oats
- brown sugar
Ingredients for peanut butter filling
- Peanut butter
- Maple Syrup
- Chocolate Almond Bark
- heavy cream
How to make baked granola cups with peanut butter filling
Peanut Butter Granola Cup
FOR THE FILLING:
- 1 cup Peanut Butter melted
FOR THE TOPPING:
- 3 squares Chocolate Almond Bark
- 1/4 cup heavy cream few drops more if needed
- First, line a cookie sheet with Parchment paper, and measure the Oats out onto the parchment paper. Add the brown sugar, and toss with your hands to combine Oats and brown sugar. Smooth the Oats out to a single layer on the Parchment paper, and drizzle the honey over the top. Toss again to combine the honey with the Oats, using a large spoon.
- Smooth out the Granola mixture to a single layer, and bake at 350 degrees for about 30 minutes, but stirring about every 5 to 10 minutes to make sure the Granola is evenly cooked. Remove from oven, and place cookie sheet on a wire rack to cool.
Peanut Butter Mixture
- When the Granola is cool to the touch, transfer to a large bowl. Add the /14 cup of Peanut butter, 1/4 cup of honey, and 1/3 cup of Maple Syrup to make the mixture for the Oat cups. Blend all the ingredients until well mixed.
Making the Granola Cups
- Grease (I used butter) a 12 count muffin tin, on the bottom and up the sides of each muffin space. Place the Oat mixture in each muffin space, evenly, until the muffin tin is full.
- Grease your hands with butter, and using your fingers, press the Oat mixture in the bottom and up the sides of each muffin space, until you've pressed all the Oat cups in the muffin tin. Place the muffin tin in the freezer for 30 minutes. When the 30 minutes is up, remove the muffin tin from the freezer. Place the 1 cup of Peanut Butter in a measuring cup with a pour spout, and melt in the microwave for about 1 minute, stopping every 15 seconds to stir. When the Peanut butter is melted, but not hot, stir well, then pour the melted peanut butter into the muffin cups, and fill about 3/4 of the way full. Place the muffin tin back in the freezer for one hour.
- When the peanut butter oat cups have been in the freezer for about 45 minutes; it's time to make the Chocolate Topping. In a microwave safe bowl, add the 3 squares of Chocolate Almond Bark (See note below) and the heavy cream to the bowl, and microwave at 10 second intervals until the chocolate starts to melt. Stir the cream into the chocolate, and continue to stir until all the cream and chocolate are combined. If the chocolate is not completely melted, place it back in the microwave with a few drops of cream for 10 seconds, remove and stir until the chocolate is melted and blended with cream. The chocolate should look thin and shiny. Remove the muffin tin from the freezer, and pour the chocolate topping on each peanut butter cup, filling, but not over filling the cups, until all cups have been topped with chocolate. Place the muffin tin back in the freezer for 2 hours to completely set the chocolate and peanut butter. Serve and Enjoy!
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- If you haven’t worked with Chocolate Almond Bark before, here’s a few tips; It does not contain Almonds, or have anything to do with Almonds, I’m not sure why it’s called almond bark, but it’s an easy chocolate to work with for melting or baking. It’s found on the baking isle, usually in the section where the chocolate chips and baking chocolate is. If you cannot find it in your store, you can use Bakers chocolate bars, but it doesn’t have quite the same consistency and flavor. (Wal-mart does carry the chocolate almond bark in both white chocolate and milk chocolate).
- The chocolate and cream recipe is a classic chocolate Ganache recipe, used in baking and decorating with melted chocolate. If you melt your chocolate in the microwave, and it thickens instead of melting, you didn’t add enough cream; do NOT throw the chocolate out, simply add more cream to the chocolate, and stir and stir until it thins and is shiny. You might have to put it back in the microwave for a few seconds to melt it a little more, but make sure you put a few more drops of cream with the chocolate.
- Ganache, is a thin shiny chocolate, and will pour and mold easily, and sets up well for a thick shiny finish to baked goods. Also: Make sure to use Cream, as milk does not contain the same amount of fat, and will not add the shiny appearance, and texture to the Ganache.