Chocolate Granola Cups with Peanut Butter Filling are a simple no-bake treat made with just six ingredients. These crunchy, chocolatey cups make an excellent make-ahead breakfast, a satisfying snack, or a healthier dessert option. Packed with granola, dark chocolate, honey and peanut butter, they deliver fiber, protein and antioxidants in a portable, delicious form.
No-Bake Chocolate Granola Cups with Peanut Butter Filling
If you enjoy make-ahead breakfasts or easy desserts, these Chocolate Granola Cups are worth trying. They’re kid-friendly, quick to prepare, and entirely no-bake—ready in under 30 minutes including brief chilling time.
Using honey granola gives these cups a crisp texture and rich flavor that rolled oats can’t match in a no-bake recipe. The combination of dark chocolate and peanut butter creates a familiar, decadent flavor while keeping the ingredient list short and wholesome.
How to make No-Bake Chocolate Granola Cups
Start with honey granola because it’s already crisp and lends itself well to a no-bake base. If your granola forms large clusters, break them apart so the mixture binds evenly.
Melt dark chocolate with 2 teaspoons of coconut oil, which helps the chocolate stay smooth and pourable. Stir in peanut butter and honey until fully combined. Finely chopping a dark chocolate bar speeds melting; alternatively, use chocolate chips.
Combine the crushed granola and chopped peanuts in a bowl, then pour in the melted chocolate mixture. Stir thoroughly so each piece of granola and peanut is coated. Let the mixture cool 5–10 minutes; if it remains too runny, add a bit more granola. If it feels too dry, add a touch more honey. The mixture should be sticky and hold together when squeezed.
Generously grease a 12-count cupcake pan or use silicone molds for easier removal. Divide the granola mixture among the cups, pressing firmly to compact and creating a small well in the center of each. Freeze for 5–10 minutes until firm.
Remove the cups from the pan. If they stick after freezing, let them sit at room temperature for a few minutes and run a thin knife around the edges to release them.
Fill each cup with peanut butter; depending on its consistency you may need to warm the peanut butter slightly to make it easy to spoon. Optionally top each cup with a banana slice. Store the finished cups in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
Chocolate Granola Cups with Peanut Butter Filling
- Author: Vera Z.
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cups
- Category: breakfast
- Method: no-bake
- Cuisine: American
Description
Simple no-bake granola cups filled with peanut butter and topped optionally with banana. Ready in about 30 minutes and ideal for breakfast, snacks, or a lighter dessert.
Ingredients
- 2 ½ cups honey granola
- ½ cup chopped peanuts
- 2 teaspoons coconut oil
- 3.5 oz dark chocolate, finely chopped
- 2 tablespoons peanut butter (for the base)
- 3 tablespoons honey
Filling:
- 1 cup peanut butter
- 12 banana slices (optional)
Instructions
- Break up any large clusters in the granola. Combine 2 ½ cups granola and ½ cup chopped peanuts in a large bowl.
- Melt the chopped dark chocolate with 2 teaspoons coconut oil. Stir in 2 tablespoons peanut butter and 3 tablespoons honey until smooth.
- Pour the chocolate mixture over the granola and peanuts and stir to coat evenly. Let cool slightly to thicken if needed. Adjust texture by adding more granola if too runny or more honey if too dry. The mixture should be sticky and hold together when squeezed.
- Grease a 12-cup muffin pan or use silicone molds. Press the granola mixture firmly into each cup and make a small well in the center. Freeze 5–10 minutes until firm.
- Remove the cups from the pan. If they stick after freezing, let sit a few minutes at room temperature and ease out with a thin knife.
- Spoon or pipe peanut butter into each well. If needed, warm the peanut butter slightly to loosen it before filling.
- Top with a banana slice if desired. Store in an airtight container in the refrigerator up to one week or freeze up to three months.
