Peanut Butter Trail Mix Cups (Printable Version)
Grab-and-go cups with peanut butter, oats, fruit, and nuts. Great for energizing busy mornings.
# What You’ll Need:
→ Base
01 - 1 1/2 cups rolled oats
02 - 1/4 cup ground flaxseed
03 - 1/4 teaspoon salt
→ Binding Mixture
04 - 3/4 cup creamy peanut butter
05 - 1/4 cup honey
06 - 1 teaspoon vanilla extract
→ Trail Mix Topping
07 - 1/3 cup mini chocolate chips
08 - 1/3 cup dried cranberries
09 - 1/3 cup chopped almonds
10 - 1/4 cup pumpkin seeds
11 - 1/4 cup sunflower seeds
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, stir together rolled oats, ground flaxseed, and salt until evenly distributed.
03 - In a small saucepan over low heat, gently warm creamy peanut butter, honey, and vanilla extract, stirring continuously until smooth and fluid.
04 - Pour the warmed peanut butter mixture over the oat mixture and blend well with a spatula until fully incorporated.
05 - Evenly distribute the blended mixture among muffin cups. Press firmly into the base and up the sides using the back of a spoon to mold cup shapes.
06 - In a separate bowl, combine mini chocolate chips, dried cranberries, chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Spoon the mixed topping into each cup, pressing gently to secure it in place.
08 - Place tin in oven and bake for 12 to 15 minutes, or until cups are set and lightly golden at the edges.
09 - Let cups rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Store cooled cups in an airtight container at room temperature for up to 4 days.
# Additional Tips::
01 -
- Perfect for meal prep and busy mornings
- Customizable with your favorite mix-ins
02 -
- Recipe contains peanuts and tree nuts—check ingredient labels for allergens
- For a vegan version, swap honey for maple syrup
03 -
- Press the oat mixture firmly so cups hold their shape
- Switch up the dried fruits or nuts for new flavor combinations