These monster cookie oat cups are an easy no-bake dessert the whole family will love! Make a large batch to keep on hand at all times — you won’t regret it.
Let’s Make a No Bake Dessert!
These monster cookie oat cups are our latest addition to our no bake dessert obsession!
If you haven’t tried our PB&J quinoa cups or our peanut butter oat cups, you might as well make a batch of those when you’re whipping up these monster cookie oat cups ?
Ingredients for Monster Cookie Oat Cups
These no bake dessert cups come together in 3 layers, which means you get a delicious chunk of monster cookie in every bite:
- Quick-cooking oats
- Honey
- All-natural, creamy peanut butter
- Mini chocolate chips
- Chopped dark chocolate
- Coconut oil
- All-natural, creamy peanut butter
- Coconut oil
- Mini M&M’s
- Mini chocolate chips
our favorite
Peanut Butter
Smuckers All-Nautral Peanut Butter is our go-to drippy peanut butter for baking!
Get Recipe
How to Make Monster Cookie Oat Cups
Add the quick-cooking oats, honey, peanut butter, and mini chocolate chips to a bowl and stir all of the ingredients together until combined.
If it seems dry, add 1 to 2 teaspoons of water.
Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted, stirring in between each increment.
Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats.
Place the muffin pan in the freezer for 5 minutes.
Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds, and stir to combine.
Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter.
Then, add mini m&ms and mini chocolate chips to the top of each cup.
Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
When the oat cups have set, remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer. Enjoy now or later!
Feel free to use a regular-sized muffin tin instead of a mini one. You’ll make less total oat cups, but each one will obviously be a larger size. Yum!
All ingredients in this recipe are naturally gluten-free. Just make sure you read the labels of the ingredients you buy to confirm they were produced in a certified GF facility.
Since these monster cookie oat cups are made with whole grains and all-natural sugars, it’s a nutritious dessert idea.
Make sure to store these monster cookie oat cups in the freezer. If they sit on the counter at room temperature, they won’t hold together as well.
More of our Favorite…
Easy No Bake Desserts
Looking for more no bake dessert recipes? Here are some of our favorites!
- No Bake Peanut Butter Oat Cups
- Protein Peanut Butter Cups
- Chocolate Strawberry Frozen Yogurt Bark
- No Bake Peanut Butter and Jelly Quinoa Cups
Oat Layer
- 2 cups quick-cooking oats
- ½ cup honey
- ⅓ cup all-natural creamy peanut butter
- ⅓ cup mini chocolate chips
- Optional: 1-2 teaspoons water
Chocolate Layer
- 6 oz. dark chocolate chopped
- 2 teaspoons coconut oil
Peanut Butter Layer
- ½ cup all-natural creamy peanut butter
- 1 teaspoon coconut oil
- ¼ cup mini M&M’s
- 2 tablespoons mini chocolate chips
- Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
- First, make the oat layer. Add the quick-cooking oats, honey, peanut butter, and mini chocolate chips to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.
- Next, mix the chocolate layer. Transfer the chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
- Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.
- Finally, make the peanut butter layer. Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter. Then, add mini m&ms and mini chocolate chips to the top of each cup.
- Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
- When the oat cups have set remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.
- We do not recommend using rolled oats. Old-fashioned rolled oats would be too tough in these cups.
- Be sure you let the oat cups set and firm up long enough before storing them in the freezer.
Calories: 329kcal Carbohydrates: 35g Protein: 7g Fat: 19g Fiber: 3g Sugar: 24gOriginal Article
