Description
These Protein Peanut Butter Oat Minis are a delicious and nutritious no-bake snack that combines creamy peanut butter, rolled oats, and protein powder for a satisfying bite. Perfect for a quick energy boost or a healthy treat, these minis are easy to make, naturally sweetened, and optionally topped with chocolate for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 scoop (about 30g) vanilla or chocolate protein powder
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Wet Ingredients
- 1 cup natural creamy peanut butter (unsweetened, unsalted)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Topping
- 20 chocolate kisses or dark chocolate chips (optional)
Instructions
- Prepare the Muffin Tin: Line a 24-cup mini muffin tin with silicone liners or lightly grease each cup with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, stir together the rolled oats, protein powder, cinnamon (if using), and a pinch of salt until evenly combined.
- Heat Wet Ingredients: In a small saucepan over low heat, gently warm the peanut butter and honey (or maple syrup) until smooth and pourable, stirring frequently. Remove from heat and stir in the vanilla extract.
- Combine: Pour the warmed peanut butter mixture over the dry ingredients. Mix thoroughly with a sturdy spatula or your hands until the mixture is evenly blended and thick.
- Scoop and Press: Divide the mixture evenly into the prepared mini muffin cups, pressing each portion down firmly with your fingers or the back of a spoon to ensure they hold their shape.
- Top with Chocolate: While the mixture is still slightly warm, press a chocolate kiss into the center of each mini for a classic finishing touch.
- Chill: Transfer the muffin tin to the refrigerator and chill for at least 30 minutes, or until the bites are firm and set.
- Serve: Once chilled, pop the minis out of the tin and enjoy straight from the fridge or let them rest at room temperature for a few minutes for a softer texture.
Notes
- You can substitute honey with maple syrup to make this recipe vegan-friendly.
- Using silicone liners or greasing the muffin tin helps prevent sticking and makes removal easier.
- These minis keep well in the refrigerator for up to one week.
- For a nut-free version, replace peanut butter with sunflower seed butter.
- Add mix-ins like chopped nuts or dried fruit for extra texture.
