There’s something irresistible about the classic combination of chocolate and peanut butter, and these Chocolate Granola Cups with Peanut Butter Filling take that beloved pairing to new heights. These delightful treats feature a crunchy chocolate granola shell filled with creamy, dreamy peanut butter – creating the perfect balance of textures and flavors in every bite.
Perfect for breakfast, snack time, or even dessert, these granola cups are as versatile as they are delicious. The best part? They’re surprisingly simple to make at home with ingredients you likely already have in your pantry. Get ready to impress family and friends with these adorable and satisfying little cups of joy!
Why You’ll Love This
- No baking required – just mix, press, chill, and enjoy!
- Perfect make-ahead treat for busy weekdays or meal prep
- Customizable with your favorite granola flavors and nut butter options
- Kid-friendly recipe that’s also sophisticated enough for adults
- Naturally portion-controlled for a satisfying yet reasonable treat
Ingredients
- 2 1/2 cups honey granola
- 1/2 cup chopped peanuts
- 2 teaspoons coconut oil
- 3.5 oz dark chocolate, finely chopped
- 2 tablespoons peanut butter
- 3 tablespoons honey
- 1 cup peanut butter
- 12 slices of banana (optional)
Instructions
- If your granola has large clusters, crush them with a rolling pin. In a large bowl, combine the granola and chopped peanuts, mixing well.
- Melt the chopped dark chocolate with coconut oil. Once melted, stir in 2 tablespoons of peanut butter and the honey until smooth.
- Pour the chocolate mixture over the granola and stir until everything is evenly coated. If the mixture is too runny, let it cool slightly until the chocolate starts to set. Adjust consistency as needed by adding more granola (if too wet) or honey (if too dry). The mixture should be wet enough to hold together when squeezed.
- Generously grease a 12-count cupcake pan. Divide the granola mixture between the cups, pressing firmly to ensure it holds together. Use your thumb or the back of a spoon to make a dent in the center of each cup.
- Freeze the cups for 5-10 minutes until firm. Don’t freeze too long or they’ll be difficult to remove.
- Once firm, carefully lift the cups out of the pan. If they’re stuck, let them sit at room temperature for a few minutes or use a thin knife to loosen them from the edges.
- Fill each cup with peanut butter (melt it first if it’s too thick) and top with a slice of banana if desired.
- Keep in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.
Tips & Variations
- For a vegan version, use maple syrup instead of honey.
- Try almond butter, cashew butter, or sunflower seed butter for different flavor profiles.
- Add a layer of jam between the granola cup and peanut butter for a PB&J twist.
- If your granola cups aren’t holding together well, add an extra tablespoon of melted coconut oil to the mixture.
- For a more decadent treat, drizzle melted chocolate over the filled cups before chilling.
- Use a shot glass wrapped in plastic wrap to help form even cups in the muffin tin.
Serving Suggestions
These Chocolate Granola Cups with Peanut Butter Filling make a delightful addition to any breakfast spread alongside fresh fruit and yogurt. They’re also perfect for packing in lunchboxes or enjoying with afternoon tea or coffee.
For a special dessert presentation, serve the cups on a platter with a scoop of vanilla ice cream on the side and a light dusting of cocoa powder over everything.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- These cups can be frozen for up to 3 months – just thaw in the refrigerator before serving.
- For the best texture, let the cups sit at room temperature for 5 minutes before eating if they’ve been refrigerated for a long time.
- The granola cups should feel firm but not rock hard when properly set.
FAQs
Can I use store-bought granola instead of chocolate granola?
Absolutely! Any granola variety will work, though chocolate adds a nice complementary flavor to the peanut butter filling.
My granola cups are crumbling. What went wrong?
The mixture might be too dry. Try adding a bit more coconut oil or honey to help bind the ingredients together, and make sure to press the mixture firmly into the muffin cups.
Can I make these in mini muffin tins for bite-sized treats?
Yes! Reduce the chilling time to about 15 minutes for mini cups, and you’ll get approximately 16-20 mini cups from this recipe.
Is there a nut-free alternative I can use?
Sunflower seed butter or cookie butter make excellent nut-free alternatives to peanut butter in this recipe.
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