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If you’re on the lookout for a delicious yet nutritious treat, look no further than Creamy Choco-Peanut Butter Oat Cups. These delightful little cups perfectly blend the indulgent flavors of chocolate and peanut butter with the wholesome goodness of oats, creating a snack that’s as satisfying as it is nourishing. Whether you’re preparing for a post-workout refuel, a midday pick-me-up, or a sweet end to your day, these oat cups offer a guilt-free way to satisfy your cravings.

Frozen Yogurt Peanut Butter Cups with Oats

Discover the perfect blend of indulgence and nutrition with Creamy Choco-Peanut Butter Oat Cups. This easy recipe combines creamy peanut butter, Greek yogurt, and rolled oats into delightful cups that are great for snacks, desserts, or post-workout refuels. With options for customization, including different nut butters and natural sweeteners, you can make these treats fit your dietary preferences. Enjoy a guilt-free snack that’s packed with flavor and health benefits!
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Ingredients
  

1 cup creamy peanut butter (natural, unsweetened)

1 cup Greek yogurt (vanilla or plain, unsweetened)

1/4 cup honey or maple syrup (for sweetness)

1 cup rolled oats (old-fashioned)

1/2 tsp vanilla extract

1/4 tsp sea salt

1/2 cup dark chocolate chips (dairy-free if preferred)

1 tbsp coconut oil (for melting chocolate)

Instructions
 

Prepare the Base: In a mixing bowl, combine the Greek yogurt, peanut butter, honey (or maple syrup), vanilla extract, and sea salt. Mix until smooth and well combined.

    Incorporate Oats: Stir in the rolled oats until evenly distributed throughout the yogurt-peanut butter mixture.

      Line the Molds: Line a muffin tin with silicone muffin cups or paper liners for easier removal.

        Fill the Molds: Spoon the mixture evenly into the lined muffin cups, filling them about 3/4 full. Smooth the tops with a spatula.

          Freeze: Place the muffin tin in the freezer for at least 1 to 2 hours until the yogurt cups are firm.

            Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring after each interval until smooth and fully melted.

              Top with Chocolate: Once the yogurt cups are firm, remove them from the freezer. Drizzle or pour the melted chocolate over each cup, covering the top.

                Refreeze: Return the yogurt cups to the freezer for another 30 minutes to allow the chocolate to set.

                  Serve: Carefully remove the cups from the muffin tin. Enjoy them straight from the freezer or allow them to sit for a few minutes for easier biting.

                    Prep Time, Total Time, Servings:

                      20 mins | 3 hours (including freezing) | Makes 12 cups