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6 SunButter Oat cups stacked with others scattered around. Mason jars with oats and quinoa in the background.

No-Bake SunButter Oat Cups with Puffed Quinoa (Nut-Free + Easy Snack)

Easy no-bake oat cups made with SunButter, puffed quinoa, oats, and a chocolate shell. Nut-free, allergy-friendly, and freezer-friendly for quick snacks.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 20 minutes
Total Time 30 minutes
Serving Size 16 Mini Cups

Equipment

  • Mini or regular-sized muffin tin
  • Muffin Liners
  • Large mixing bowl
  • Spoon or small scoop I used a 1/2 tablespoon

Ingredients

Ingredients:

  • 1/2 cup puffed quinoa
  • 1/2 cup gluten-free oats. I used quick oats.
  • ¼ cup sunflower butter
  • ¼ cup maple syrup or honey
  • Pinch cinnamon + sea salt
  • 1 cup melted dark chocolate+ 2 tsp coconut oil

Instructions

  • Mix the base: In a bowl, combine puffed quinoa, oats, sunflower butter, maple syrup, cinnamon, and salt. Stir until coated.
    1/2 cup puffed quinoa, 1/2 cup gluten-free oats. I used quick oats., ¼ cup sunflower butter, ¼ cup maple syrup or honey, Pinch cinnamon + sea salt
    Puffed quinoa, oats, sunflower butter, maple syrup, cinnamon, and salt mixed together in large clear mixing bowl on white background.
  • Press into muffin pan or liners: Scoop into a lined mini muffin tin, pressing down firmly to ensure they are tightly packed.
    SunButter Oat Quinoa Cup mixture pressed into mini muffin tin
  • Make the shell. Melt chocolate chips with coconut oil until smooth. I microwave mine in 30 second increments, stirring between each one, at 50% power, but you could also use the double boiler method. Spoon over each oat cup and top with a sprinkle of sea salt, if using.
    1 cup melted dark chocolate+ 2 tsp coconut oil
    melt chocolate
  • Set: Freeze for 15–20 minutes or until the chocolate hardens. You could also refrigerate for a minimum of 1 hour.
    Sunbutter Oat Cups in mini muffin tins with melted chocolate on top & sprinkled sea salt on white background.
  • Store: Keep in the fridge for up to a week or freeze for longer.
    hand holding a bitten sunbutter oat cup with the others in the background

Video

Notes

Tips for Success

  1. Press the base down well so the cups hold together.
  2. Use a measuring spoon or cookie scoop for even sizes. I used a 1/2 tablespoon for the mini cups. 
  3. Let them sit for 5 minutes if eating straight from the freezer.

Macros Per Cup

Mini cup (16 per batch): 165 calories | 9g fat | 18g carbs | 4.5g protein
Regular cup (8 per batch): 330 calories | 18g fat | 36g carbs | 9g protein

Storage

Fridge: Airtight container for up to 1 week.
Freezer: Up to 2 months. Thaw a few minutes before eating.