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  • Writer's pictureRebekah

Chewy Chocolate Peanut Butter Granola Cups

Updated: Mar 30

*this recipe is vegan and gluten-free* Jump to the Recipe

These no-bake granola cups are chewy and savory with every bite. They are packed with lots of fiber and protein with a hint of sweetness. Makes 12-14

In efforts to start making anything and everything I can at home from scratch, granola bars/cups were next on the list. Since my husband and I moved to Kentucky, we have started to go to the gym together shortly after we get up in the morning. I usually am not hungry enough to eat a full breakfast right after waking up, but when I get to the gym I suddenly am. ugh. A quick granola bar is a great solution, but.... I am allergic to tree nuts. Most granola bars have almonds, some tree nut, or have been exposed to tree nuts - which is like playing a game of Russian roulette for me. I may not have an allergic reaction with a baked good one time, and then I get a box of the same exact baked good a couple weeks later and have an allergic reaction. So, I forgo risking it all together. Besides, making them at home is better by far.

Chewy Chocolate Peanut Butter Granola Cups


  • 1 cup oatmeal *toasted optional*

  • 1/2 cup peanuts

  • 1/2 cup pepitas

  • 1/2 cup sesame seeds

  • 1/2 cup + 1 cup dairy free semi-sweet chocolate chips

  • 1 cup + 1/4 cup peanut butter

  • 3 tablespoons date syrup/ maple syrup

  • 1 teaspoon coconut oil


  1. If you are toasting your oatmeal, toast at 300F for 15 minutes.

  2. Add oatmeal, peanuts, and pepitas to a food processor and pulse until you get a coarse mixture. (you can make it as fine or chunky as you want)

  3. Pour the oat mixture into a medium sized bowl and add the sesame seeds, 1/2 cup chocolate chips, 1 cup of the peanut butter, and the date syrup to the bowl. Mix with a spatula or wooden spoon until it's completely combined and sticky.

  4. Line a muffin tin with muffin liners or 4"x4" parchment squares. Scoop the granola mixture and pack it down with a spoon leaving 1/4" space at the top of the tin.

  5. In a double boiler melt the cup of chocolate chips, coconut oil, and 1/4 cup peanut butter until smooth.

  6. When the chocolate mixture is completely melted, spoon a 1/4 inch layer on each granola cup, or until you've used all the chocolate up.

  7. Chill the granola cups in the refrigerator for 20 minutes or freezer 5-10 minutes OR until the chocolate has set.

  8. Enjoy :). Granola cups will keep up to 1 week stored in an airtight container at room temperature.

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