Peanut Butter Oat Cups

• Prep Time
  15 minutes
• Chill Time
  15 minutes
• Makes
  6 servings

Ingredients:

• ½ cup NNM Toffee Crunch Peanut Butter

• 2 tbsp maple syrup
• 1 tbsp coconut oil
• ¾ cup rolled oats
• Pinch sea salt
• ½ cup dark chocolate chips + 1 tsp coconut oil

 

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Directions:

1. Line a cupcake pan with 6 liners.

2. In a small pot over low-medium heat, combine the peanut butter, maple syrup and 1 tablespoon coconut oil.

3. Once smooth, remove from heat and stir in the salt and oats.

4. Press the mixture evenly into the bottom of the liners.

5. Melt the chocolate and 1 tsp coconut oil together in a microwave safe bowl until smooth.

6. Spoon the chocolate over each oat cup. Chill until solid.

 

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Macros (per serving):

Calories: 317

Fat: 17g

Carbs: 35g

Protein: 12g