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
- Serves: 9
- 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.
