Kitchen Fun With My 3 Sons

Peanut Butter Granola Cups (only 6-ingredients)

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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!

We love making snacks or desserts in cup form like these Caramel Apple Crisp Cups, Chocolate Peanut Butter Pie Cups, and Blackberry Cheesecake Bites.

No Bake Peanut Butter Granola Cups

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.

Holding a baked granola cup that has been cut in half showing peanut butter and chocolate layer

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.Healthy Peanut Butter Granola Cups

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
  • honey

Ingredients for peanut butter filling

  • Peanut butter
  • honey
  • Maple Syrup
  • Chocolate Almond Bark
  • heavy cream

How to make baked granola cups with peanut butter filling

Line a cookie sheet with parchment paper. Add the measured oats to the parchment paper. Add the brown sugar and toss it together. Smooth the oats into a single layer. Drizzle it with honey. Toss it together again with a large spoon. Smooth it into a single layer again and bake it at 350 for 30 minutes. You will want to stir the granola every 5 to 10 minute to make sure it cooks evenly. Remove it and let it cool.
Adding granola to muffin tins to make baked oatmeal cups
Once the granola has cooled enough to touch, transfer it 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. Grease a muffin tin and start to make the cups. With greased hands, press the granola into the tin to make cups. Place it in the freezer for 30 minutes.
Pouring peanut butter into baked oatmeal cups
When the 30 minutes is up, remove the muffin tin from the freezer. Melt the peanut butter. Put it in a cup with a pour spout. Microwave the peanut butter for 1 minute, stopping every 15 seconds to stir. Pour the melted peanut butter into the muffin cups until it is 3/4 of the way filled and then place it in the freezer for 1 hour.
Pouring chocolate coating on top of peanut butter filled baked oatmeal cups
After the peanut butter layer has frozen, it is time to add the chocolate ganache.  Microwave the chocolate almond bark and the heavy cream for 10 seconds at a time, until it is melted. Stir the chocolate after each interval.  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!

Tall stack of baked oatmeal cups stuffed with peanut butter and chocolate

Peanut Butter Granola Cups

Peanut Butter Granola Cup

Published By Jill
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!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12
Calories 421 kcal

Ingredients
  

HOME MADE GRANOLA:

  • 3 1/2 cups quick cooking Oats
  • 1/2 cup brown sugar
  • 1/2 cup honey

FOR THE OAT CUPS

  • Use all the home made Granola
  • 1/4 cup Peanut butter
  • 1/4 cup honey
  • 1/3 cup Maple Syrup

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

Instructions
 

Granola

  • 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.

Chocolate Topping

  • 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!

Nutrition

Calories: 421kcalCarbohydrates: 58gProtein: 10gFat: 19gSaturated Fat: 6gCholesterol: 7mgSodium: 131mgPotassium: 325mgFiber: 4gSugar: 38gVitamin A: 73IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Tips:

  • 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.

No Bake Peanut Butter Granola Cups

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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Made these today and I do NOT consider myself a cook/baker of any kind but I found these super easy to make and so dang delicious! What’s the best way to store them? Freezer or fridge?5 stars

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