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Decadent Chocolate Granola Cups with Creamy Peanut Butter Bliss

These indulgent granola cups feature a crunchy oat shell filled with a creamy peanut butter center, topped with a rich chocolate drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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 option.
  • 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 honey Adjust sweetness to taste.
  • 2 tablespoons coconut oil, melted Helps set the filling.
  • 1 teaspoon vanilla extract
  • 1 pinch 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.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Lightly grease a 12-cup muffin tin or line with paper liners for easy removal.
  2. In a large bowl combine rolled oats, chopped nuts, cocoa powder, and salt.
  3. Stir in melted coconut oil and maple syrup until the dry ingredients are evenly moistened. The mixture should hold together when pressed.
Forming the Cups
  1. 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.
Baking
  1. 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.
Making the Peanut Butter Filling
  1. 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.
  2. If too soft, chill for 5 to 10 minutes.
Filling the Cups
  1. Spoon or pipe the peanut butter mixture into each granola shell, filling to the top.
Chocolate Finish
  1. Melt chopped chocolate with coconut oil in 20-second bursts in the microwave, stirring until smooth. Drizzle or spread over each filled cup.
  2. Sprinkle with flaky sea salt or crushed peanuts while chocolate is still wet.
Chilling and Setting
  1. Refrigerate for 20 to 30 minutes until the chocolate and filling are set. Serve chilled or at cool room temperature.

Notes

Use gluten-free oats and vegan chocolate to make these gluten-free. 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.