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Mini PB Oat Cups

Prep time  |  Freezing: Excellent Yield 24 mini bites


½ cup (125 mL) each chopped dark chocolate and dried cranberries or raisins
1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
1 ½ cups (375 mL) Robin Hood® Oats
2 tbsp (30 mL) honey or agave syrup
1 tbsp (15 mL) ground flax, chia or wheat germ
Cinnamon to taste


  1. Melt chocolate in large microwaveable bowl on medium (50%) power for 2-3 minutes, stirring frequently until melted.
  2. Mix in remaining ingredients.
  3. Press into mini muffin cups with liners.
  4. Refrigerate until firm, about an hour.


  • Sprinkle with toasted oats – spread oats on a baking sheet and bake in 350°F (180°C) until golden.