Riri's RecipesThese vegan no bake banana peanut butter oat cups will become your new snack obsession! They are simple to make, requiring just 7 ingredients. They also have the perfect mix of sweet and salty, and a gorgeous chocolate topping. There is no bake time required, so they are the best snacks to keep in the freezer for whenever a craving strikes!
Ingredients you will need to make these no bake banana peanut butter oat cups (and substitutions)
- Oats. Rolled oats or quick oats will work!
- Peanut Butter. The smooth, natural peanut butter works best for this since it will mix well with the oats and maple syrup. You can also use almond butter or any other nut/seed butter of your choice!
- Maple Syrup. This will be the binding ingredient when mixed together with the oats and peanut butter. You may also use honey if you’d prefer.
- Banana. Place one banana slice per oat cup before topping with some melted chocolate.
- Chocolate Chips. I love using semi-sweet chocolate chips since they are not too sweet.
- Coconut Oil. To mix in with the chocolate chips when melting. This ensures the chocolate is velvety smooth.
- Flaky Salt. Optional, but I absolutely love how it brings out the sweetness of the chocolate!
Equipment you’ll need to make these vegan no bake banana peanut butter oat cups
- Mixing Bowl. I love using a bowl with a non-slip bottom for easy mixing!
- Spatula. This is the best utensil to mix all your ingredients together.
- Measuring Spoon. Specifically the 1 tablespoon size to scoop your oat base into the muffin tray.
- Silicone Muffin Tray. I love using a silicone tray because the oat cups pop out perfectly after freezing.
Tips to make the perfect no bake banana peanut butter oat cups
- Mix all oat base ingredients well. Make sure no dry oats remain, and ensure the oat mixture can slightly stick to the back of a spatula. That’s when you know it’s ready to go into the muffin tray!
- Scoop 1.5 tablespoons of the oat mixture in each muffin mold. Scoop the oat mixture into each muffin mold. Flatten with the back of the tablespoon, and add any remaining oat mixture to each to ensure there is an even amount for each oat cup. When flattening, ensure to press down more in the centre so you create space for the banana slice.
- Pour just enough melted chocolate on top so that it covers the banana slice. Make sure the chocolate layer is not too thick, but that there is just enough so the banana and oat layer is completely covered. This helps the oat cups to freeze well and have a consistent flavour between all three layers.
How to store
Place the oat cups in an airtight container and store in the freezer. Let them thaw out for 5-10 minutes before enjoying.
Craving more?
- My No Bake Salted Caramel Oat Cups are a high-protein version of these banana peanut butter oat cups! Just as easy to make, and so delicious.
- Looking for more no bake snacks? These Banana Snickers Bites are so perfect and high in protein. They take 15 minutes to come together and taste so good!
- I love recipes that are so good, you want to make them every week. For me, it’s these Double Chocolate Vegan Protein Muffins. They’re so fudgy and soft, decadent and high in protein!
Vegan No Bake Banana Peanut Butter Oat Cups
These no bake banana peanut butter oat cups will become your new snack obsession! They're so easy to make, have the perfect mix of sweet and salty, and a gorgeous chocolate topping. Made with just a few simple ingredients and no bake time required, they are the best snacks to keep in the freezer for whenever a craving strikes!
Ingredients
- 1 1/2 cups + 2 tbsp rolled oats can also use quick oats
- 1/2 cup + 1 tbsp creamy peanut butter
- 1/3 cup pure maple syrup
- 1 whole banana, cut into slices
- 2/3 cup semi-Sweet chocolate chips
- 1 tsp coconut oil
- 1 pinch sea salt flakes, optional, to top
Instructions
- In a large bowl, mix together oats, peanut butter, and maple syrup together until combined.
- Use a tablespoon to scoop the oat mixture into a silicone muffin tray. Add about 1 1/2 tbsp to each one and press down with the back of a spoon to form the oat cup shape. Repeat for remaining oat cups and add 1 banana slice to each. Place in the freezer to set.
- In a small bowl, melt your chocolate and coconut oil in the microwave in 25-30 second increments, stirring in between until smooth.
- Remove oat cups from the freezer and drizzle chocolate on top until the banana is fully covered. Optionally top with flaky salt.
- Freeze oat cups for 30-40 minutes or until chocolate has set. Enjoy!
Notes
Place the oat cups in an airtight container and store in the freezer. Let thaw for 5-10 minutes before enjoying. These oat cups will last in the freezer for 1 month.
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