Scale

For the Granola Cups:

2 cups rolled oats

½ cup honey or maple syrup

¼ cup coconut oil, melted

½ tsp vanilla extract

¼ tsp salt

½ tsp cinnamon (optional)

½ cup chopped nuts (almonds, walnuts, or pecans)

½ cup mini chocolate chips

For the Peanut Butter Filling:

½ cup creamy peanut butter

2 tbsp honey or maple syrup

¼ tsp salt

For the Chocolate Drizzle:

½ cup dark or semi-sweet chocolate chips

1 tsp coconut oil

Prepare the Granola Cups:

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.

In a bowl, mix oats, honey, melted coconut oil, vanilla extract, salt, cinnamon, and chopped nuts until well combined.

Press the mixture firmly into each muffin cup, creating a well in the center.

Bake & Cool:

Bake for 12-15 minutes until golden brown.

Let cool completely before removing from the muffin tin.

Make the Peanut Butter Filling:

In a small bowl, mix peanut butter, honey, and salt until smooth.

Spoon about 1 tablespoon of the mixture into each cooled granola cup.

Prepare the Chocolate Drizzle:

Melt chocolate chips and coconut oil in the microwave in 20-second intervals, stirring in between.

Drizzle over the peanut butter filling.

Set & Serve:

Refrigerate for 15-20 minutes until the chocolate is set.

Enjoy immediately or store in an airtight container in the fridge.

Serving Suggestions:

Serve as a snack, dessert, or quick breakfast treat.

Substitute peanut butter with almond or sunflower butter for a nut-free option.