These White Chocolate Oat Cups are an easy no bake dessert made with a chewy peanut butter oat base, a sweet layer of raspberry jam, and a smooth white chocolate topping. Each cup has a delicious mix of creamy, crunchy, sweet, and tangy flavors, making them perfect for a quick snack, a make-ahead treat, or a simple dessert.
Quick, simple, and full of texture, these no bake white chocolate oat cups are a great choice when you want something sweet without turning on the oven. The oat layer is made with old fashioned oats, honey, creamy peanut butter, and vanilla, giving the cups a chewy and nutty base that holds together well after chilling.
The center is filled with raspberry jam, which adds a bright, fruity flavor that balances the sweetness of the white chocolate. Once the melted white chocolate is spooned over the top, each oat cup becomes a layered bite-sized dessert with a creamy finish. A fresh raspberry on top makes them look pretty and adds a fresh pop of flavor.
White chocolate and raspberry are a classic pairing, and they work especially well here because the oats and peanut butter keep the dessert from feeling too rich. These white chocolate raspberry oat cups are also convenient for meal prep. Make a batch, chill them until firm, and keep them in the refrigerator or freezer for whenever you want a quick sweet bite.
“Made these the other day with my kids and they were a hit! Added a little almond extract to the white chocolate and it was delicious.” – Tara
White Chocolate Oat Cup Ingredients
- Old Fashioned Oats: Rolled oats or old fashioned oats work best because they give the cups structure and a pleasantly chewy texture.
- Honey: Honey sweetens the oat layer and helps bind everything together.
- Creamy Peanut Butter: Creamy peanut butter adds richness, flavor, and protein. You can use another nut butter if preferred.
- Vanilla: A small amount of vanilla adds warmth and rounds out the flavor of the oat base.
- Raspberry Jam: Raspberry jam brings a sweet-tart flavor that pairs beautifully with white chocolate. Strawberry or blackberry jam can also be used.
- White Chocolate Chips: White chocolate chips melt into a smooth topping. A chopped white chocolate bar can also work.
- Coconut Oil: Coconut oil helps the white chocolate melt smoothly and makes it easier to spread over the cups.
- Raspberries: Fresh raspberries make a simple and colorful topping for each oat cup.
How To Make White Chocolate Oat Cups
- Make the oat mixture: In a medium bowl, combine the oats, honey, peanut butter, and vanilla. Stir until the oats are evenly coated and the mixture looks sticky enough to press together.
- Prepare the muffin tin: Spray a muffin tin with nonstick cooking spray so the oat cups release easily after chilling.
- Shape the cups: Divide the oat mixture evenly among the muffin cups. Press the mixture down and gently push the center to create a small well for the jam.
- Add the jam: Spoon about one teaspoon of raspberry jam into the center of each oat cup.
- Melt the white chocolate: Add the white chocolate chips and coconut oil to a small bowl. Microwave in 30-second increments, stirring between each, until the chocolate is melted and smooth.
- Assemble the oat cups: Spoon the melted white chocolate over each cup. Use the back of the spoon to spread it across the top, then place a fresh raspberry on each cup while the chocolate is still soft.
- Chill: Place the muffin tin in the refrigerator or freezer for about 30 minutes, or until the white chocolate is firm. Once set, remove the cups and enjoy.
Recipe Variations
- Oats: Old fashioned oats are the best option for a sturdy texture. Quick oats can be used, but the finished cups may be softer and chewier.
- Nut Butter: Creamy peanut butter gives the oat layer a classic flavor, but crunchy peanut butter or another nut butter can also be used. Sunflower butter is an option if you are avoiding peanuts.
- Fruit: Raspberry jam is delicious with white chocolate, but strawberry, blackberry, blueberry, or mixed berry jam can be used. Match the fresh fruit topping to the jam if you like.
- Chocolate: If you do not prefer white chocolate, use milk chocolate or dark chocolate instead. The method stays the same.
White Chocolate Oat Cups FAQ
Are these chocolate oat cups gluten free?
They can be gluten free as long as you use certified gluten-free oats. Always check ingredient labels if you are preparing them for someone with a gluten sensitivity or allergy.
Can I use a mini muffin tin?
Yes. A mini muffin tin works well if you want smaller bite-sized oat cups. The chilling method is the same, but the portions will be smaller.
Are these white chocolate oat cups healthy?
These oat cups contain sugar from the jam, honey, and white chocolate, so they are still a dessert. However, they also include oats for fiber and peanut butter for protein, making them a more satisfying sweet treat when enjoyed in moderation.
Storage Suggestions
Store leftover raspberry white chocolate oat cups in an airtight container in the refrigerator for up to one week. For longer storage, place them in a freezer-safe bag or container and freeze for up to 3 months. They can be eaten chilled or even straight from the freezer when you want a firmer, colder treat.
More Oat Cup Flavors
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No Bake Peanut Butter Oat Cups -
No Bake Pumpkin Oat Cups
More Oat Recipes To Try!
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Strawberry Oatmeal Bars
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Peanut Butter Overnight Oats
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Baked Oats
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Oatmeal Smoothie
Save this Recipe
Keep this white chocolate oat cups recipe handy for an easy no bake dessert you can prepare ahead of time and enjoy throughout the week.
White Chocolate Oat Cups
Ingredients
Peanut Butter Oat Layer
- 2 1/4 cups old fashioned oats
- 1/2 cup honey
- 1/3 cup creamy peanut butter
- 1 tsp vanilla
- 1/4 cup raspberry jam
White Chocolate Layer
- 1 cup white chocolate chips
- 2 tsp coconut oil
- 12 raspberries
Instructions
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In a medium bowl, combine the oats, honey, peanut butter, and vanilla until evenly mixed.
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Spray a muffin tin with nonstick cooking spray. Divide the oat mixture evenly between the cups and press down slightly in the center to form a well.
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Add about 1 teaspoon of raspberry jam to each oat cup.
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Place the white chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring between each, until melted and smooth.
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Spoon the melted white chocolate over each oat cup and spread it with the back of a spoon. Top each cup with a raspberry while the chocolate is still wet.
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Chill in the refrigerator or freezer for 30 minutes, or until the chocolate topping is firm.
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Store leftovers in the refrigerator for up to one week or in the freezer for up to 3 months.
Notes
- Oats: Old fashioned oats hold their shape best. Quick oats can be used, but the texture may be softer and chewier.
- Nut butter: Creamy peanut butter works well, but crunchy peanut butter, another nut butter, or sunflower butter can also be used.
- Fruit swaps: Blackberry or blueberry jam can be used in place of raspberry jam. You can also change the fresh fruit topping based on what you have available.
Nutrition Information
Carbohydrates: 38g
Protein: 5g
Fat: 10g
Sugar: 25g
Did You Make This?
I’d love to hear your feedback. Leave a review and share how your white chocolate oat cups turned out.