Peanut Butter Oatmeal Cups

Peanut Butter Oatmeal Cups

These no-bake peanut butter oatmeal cups are easily made in advance and store well in the fridge or freezer as a great addition to your meal-prep plan. Packed with collagen and naturally sweetened with honey they make an excellent grab-and-go snack or breakfast. They’re also gluten and dairy free. Recipe by @servingupsimplicity

  1. Serves: 9
  2. Time: 10 min. prep, 2 hour freeze

Ingredients

Oatmeal Mixture:

  • 1 1/2 cup rolled oatmeal
  • 1/2 tsp cinnamon
  • 2 heaping tbsp Great Lakes Collagen Peptides
  • 3/4 cup creamy peanut butter
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 tbsp coconut oil, melted

Chocolate Mixture:

  • 1/2 cup chocolate chips
  • 1 tbsp creamy peanut butter
  • 1 tsp coconut oil

Directions

  • Prepare muffin tin by spraying with cooking spray (or you can rub with coconut oil). 
  • In a large bowl mix together the oatmeal, cinnamon, and collagen. 
  • In a medium bowl whisk together the peanut butter, honey, vanilla, and coconut oil until smooth. 
  • Pour the peanut butter mixture into the oats and stir until well-combined. Evenly distribute the oat mixture between the 9 muffin tins, pressing into the muffin cups. Freeze 1 hour. 
  • Prepare the chocolate mixture by melting together the chocolate chips, peanut butter, and coconut oil (either by melting in 30 second increments in the microwave or by using a double boiler). 
  • Evenly distribute the chocolate on top of the oat mixture and freeze again for 1 hour. Store in the fridge or freezer. 

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