No Bake Chocolate Strawberry Tart Recipe
These Peanut Butter and Jelly Oatmeal Cups are a delicious and wholesome snack that combines gluten-free oats with natural peanut butter, strawberry jam, and a rich dark chocolate topping. Perfect for a grab-and-go treat, they’re naturally sweetened with maple syrup and have a satisfying texture thanks to ground flaxseed and sprouted rolled oats. Frozen to firm up, these no-bake cups offer a perfect blend of classic flavors in a healthy, dairy-free format.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 3/4 cups One Degree Organics Gluten-Free Sprouted Rolled Oats
- 1 tbsp ground flaxseed
- 1/2 tsp kosher salt
Wet Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Fillings & Toppings
- 6 tbsp natural peanut butter
- 6 tbsp strawberry jam
- 5 oz dairy-free 70% dark chocolate bar (about 2 bars)
- Flaky salt, optional
Instructions
- Pulse the oats: Place the oats into a mini food processor or blender and pulse until they become coarsely chopped to improve texture and help bind the ingredients better.
- Combine dry ingredients: Transfer the chopped oats to a medium mixing bowl, add ground flaxseed and kosher salt, and stir to evenly distribute all dry ingredients.
- Add wet ingredients: Mix in the natural peanut butter, maple syrup, and vanilla extract with the dry ingredients until the mixture is fully combined and sticky enough to hold shape.
- Form the oat cups: Spoon about 2 tablespoons of the oat mixture into each cup of a 12-cup silicone or parchment-lined muffin pan. Press the mixture down firmly and evenly, flattening the surface. Create a small indent in the middle of each cup to hold the filling.
- Add filling and chill: Spoon 1/2 tablespoon of strawberry jam into the indent of each oat cup, then layer with 1/2 tablespoon of natural peanut butter on top, spreading it gently to cover the jam completely. Place the pan in the freezer for 30 minutes to firm up the oats and fillings.
- Melt the chocolate: Break the chocolate bar into small pieces and place them in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each, then continue with 15-second intervals until the chocolate is smooth and fully melted.
- Coat the cups with chocolate: Pour melted chocolate over each oat cup and use a spoon to quickly spread the chocolate over the entire top surface, creating a smooth, even layer.
- Final chilling: Sprinkle the tops with flaky salt if desired. Return the pan to the freezer and allow the cups to firm up completely for at least 10 minutes before serving. Enjoy chilled.
Notes
- Use a silicone or parchment-lined muffin pan for easy removal of the oatmeal cups.
- Pressing the oat mixture firmly helps the cups hold their shape when frozen.
- Adjust the amount of peanut butter and jam to your taste preference for a sweeter or richer filling.
- The flaky salt topping enhances the chocolate flavor and balances sweetness.
- Store any leftovers in an airtight container in the freezer for optimal freshness.
