Chocolatey Oat & Nut Butter Cups

Oat & Nut Butter Cup recipe - granola butter enrobed in chocolate

Not only are these Oat & Nut Butter-filled treats simple to make, they're infinitely more delicious than the ubiquitous store-bought version, and you know exactly what's in them! You'll need either a silicone peanut butter cup mold (like this), or mini paper baking cups and a mini muffin tin. 

Makes about 18 cups




  1. If you're using mini paper baking cups, place them into the cups of a mini muffin tin (this will keep the cups from spreading). If you're using a silicone mold, no need to use a liner in the mold.
  2. Melt the chocolate over a double boiler stirring frequently, or place the chocolate in a microwave safe bowl, and melt in 30-second increments, stirring thoroughly to prevent the chocolate from burning.
  3. Drop about a teaspoon of chocolate into the bottom of each cup and allow to cool slightly, about 10-15 minutes. If you prefer to fully enrobe the filling with chocolate, use an offset spatula or butter knife to spread the chocolate up the sides of the mold/paper cup.
  4. Then drop about a teaspoon of Michele's Oat & Nut Butter into each cup and top with additional melted chocolate to fill the mold or baking cup.
  5. If you choose, top the still-warm chocolates with crumbled granola and/or flaky salt.
  6. Place in the fridge or freezer until solid, about 30 minutes, and they're ready to enjoy!
  7. Remove the finished treats from the mold or muffin tin, and store the finished chocolates in an air-tight container in the fridge or freezer. 


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