Chocolate Granola Cups
Introduction
I stumbled on this recipe on a rainy Saturday while craving something crunchy, chocolatey, and a little bit naughty but still wholesome. I remember the kitchen smelling like toasted oats and warm cocoa as I pressed the mixture into muffin tins, thinking about how a small cookie-cup could make an ordinary afternoon feel celebratory. The first bite crisp granola shell giving way to silky peanut butter convinced me to make these a weekend ritual.
This recipe is a little labor of love from my family to yours, born from late-night snack experiments and an obsession with textures. If you adore treats that are both crunchy and creamy, these little cups will become a favorite. For a fun cookie-flavor companion, I sometimes pair them with my take on peanut butter cookies, inspired by brown-butter peanut butter cup cookies.
The Magic in This Recipe
These granola cups feel indulgent but are made from simple pantry ingredients. They are:
- Quick to assemble, with no tempering or candy-making.
- Easily customizable for dietary needs.
- Family-approved: crunchy cups and creamy centers please kids and adults alike.
You’ll love this because it gives you a dessert that tastes special but doesn’t require hours in the kitchen. The crunchy, slightly chewy granola shell balances the rich peanut butter filling so each bite feels complete.
Ingredients You’ll Need
For the Granola Cups
- 2 cups rolled oats (old-fashioned) use certified gluten-free oats if needed.
- 1/2 cup chopped almonds or pecans (optional for extra crunch).
- 1/3 cup unsweetened cocoa powder (sifted for even texture).
- 1/4 cup coconut oil, melted (substitute melted butter if not vegan).
- 1/4 cup maple syrup or honey (maple for vegan).
- 1/4 teaspoon fine sea salt.
For the Peanut Butter Filling
- 1 cup creamy peanut butter (natural or regular, room temperature).
- 1/4 cup powdered sugar or 2 tablespoons honey (adjust sweetness to taste).
- 2 tablespoons coconut oil, melted (helps set the filling).
- 1 teaspoon vanilla extract.
- Pinch of salt.
For the Chocolate Drizzle and Finish
- 3 ounces dark or semisweet chocolate, chopped.
- 1 teaspoon coconut oil (to smooth chocolate).
- Flaky sea salt or crushed roasted peanuts for garnish.
Small notes: Use fresh oats for best crunch. If using natural peanut butter, stir well before measuring. Cocoa powder quality shapes flavor; choose Dutch-processed if you like deeper chocolate notes.
How to make Decadent Chocolate Granola Cups with Creamy Peanut Butter Bliss
Step 1: Preheat and prep.
- Preheat oven to 325°F (163°C).
- Lightly grease a 12-cup muffin tin or line with paper liners for easy removal.
Step 2: Mix the granola base.
- In a large bowl combine 2 cups rolled oats, chopped nuts, 1/3 cup cocoa powder, and salt.
- Stir in melted coconut oil and maple syrup until the dry ingredients are evenly moistened. The mixture should hold together when pressed.
Step 3: Form the cups.
- Press about 2 tablespoons of the granola mixture into each muffin cup, forming a firm cup with a slight well in the center. Use the back of a spoon or the bottom of a small measuring cup for even shells.
- The granola should feel compact and spring back slightly when pressed.
Step 4: Bake for texture.
- Bake at 325°F (163°C) for 12 to 15 minutes. Watch for edges to look set and slightly darker. The centers may still be a touch soft; they will crisp as they cool.
- Let the cups cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
Step 5: Make the peanut butter filling.
- While shells cool, whisk together peanut butter, powdered sugar (or honey), melted coconut oil, vanilla, and a pinch of salt until smooth and glossy.
- The filling should be scoopable but not runny. If too soft, chill 5 to 10 minutes.
Step 6: Fill the cups.
- Spoon or pipe the peanut butter mixture into each granola shell, filling to the top. Smooth with the back of a spoon.
Step 7: Chocolate finish.
- Melt chopped chocolate with 1 teaspoon coconut oil in 20-second bursts in the microwave, stirring until smooth. Drizzle or spread a thin layer over each filled cup.
- Sprinkle with flaky sea salt or crushed peanuts while chocolate is still wet.
Step 8: Chill and set.
- Refrigerate the tray for 20 to 30 minutes until the chocolate and filling are set. Serve chilled or at cool room temperature for the best texture.
Tips & Recipe Variations
- Use gluten-free oats and gluten-free certified chocolate to make these gluten-free.
- Swap almond butter or sunflower seed butter for peanut butter to accommodate allergies.
- For a vegan version, use maple syrup and vegan chocolate.
- To make smaller bites, form minis in a mini muffin tin; reduce baking to 9 to 11 minutes.
- Avoid soggy cups: be sure the granola is well-baked and cool before adding the filling.
- Storage: Keep in an airtight container in the fridge for up to 7 days. Freeze for up to 2 months; thaw in the fridge before serving.
- Add-ins: Fold in mini chocolate chips to the filling or press a roasted peanut into the center for extra texture.
How to Serve
- Plate them on a slate or white platter for contrast. Garnish with a sprinkle of flaky salt and a few whole roasted peanuts.
- Pair with a cold glass of milk, a cup of espresso, or for a light, fruity balance try an acai bowl.
- Serving size: plan on 1 to 2 cups per person as a sweet treat. Each cup is rich, so small portions go far.
- Nutrition hint: These are energy-dense and satisfy chocolate cravings while offering fiber and protein from oats and nuts.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Once set, store them in the fridge for up to a week or freeze for longer storage.
Q: Can I freeze the leftovers?
A: Absolutely. Freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months.
Q: What can I use instead of peanut butter?
A: Almond butter or sunflower seed butter work well; adjust sweetener to taste.
Q: How do I prevent the granola from becoming soggy?
A: Bake until the edges are set and let shells cool completely before filling. Also, chilling helps the filling stay firm.
Q: Can I make these nut-free?
A: Yes. Use seeds like pumpkin or sunflower instead of nuts, and choose seed butter for the filling.
Conclusion
I hope these Decadent Chocolate Granola Cups with Creamy Peanut Butter Bliss become a tiny ritual in your home the way they did in mine. They strike the perfect balance of texture and flavor, and they are endlessly adaptable. If you want a refreshing fruity pairing to serve alongside these cups, check out this option from Bare Fruit Acai Bar. I’d love to hear how you customize them and which variations become your go-to.
Review
“I made these for a family gathering and they disappeared faster than any other treat. The granola shells were perfectly crisp and the peanut butter center tasted like comfort in a bite. Easy to make and impressive to serve.”
Decadent Chocolate Granola Cups with Creamy Peanut Butter Bliss
Ingredients
Method
- Preheat oven to 325°F (163°C). Lightly grease a 12-cup muffin tin or line with paper liners for easy removal.
- In a large bowl combine rolled oats, chopped nuts, cocoa powder, and salt.
- Stir in melted coconut oil and maple syrup until the dry ingredients are evenly moistened. The mixture should hold together when pressed.
- Press about 2 tablespoons of the granola mixture into each muffin cup, forming a firm cup with a slight well in the center. Use the back of a spoon for even shells.
- Bake at 325°F (163°C) for 12 to 15 minutes. Watch for edges to look set and slightly darker. Let cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
- While the shells cool, whisk together peanut butter, powdered sugar (or honey), melted coconut oil, vanilla, and a pinch of salt until smooth and glossy.
- If too soft, chill for 5 to 10 minutes.
- Spoon or pipe the peanut butter mixture into each granola shell, filling to the top.
- Melt chopped chocolate with coconut oil in 20-second bursts in the microwave, stirring until smooth. Drizzle or spread over each filled cup.
- Sprinkle with flaky sea salt or crushed peanuts while chocolate is still wet.
- Refrigerate for 20 to 30 minutes until the chocolate and filling are set. Serve chilled or at cool room temperature.
Notes
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