1. Lay a 24-mini-cup silicone baking pan on a medium baking sheet. I highly recommend the mini pan in this set, as it’s much easier to remove the oat cups. Set aside for later.
2. In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
3. Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
4. Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
5. Using a small cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Use extra dough in another pan, or make thicker cups.
6. Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

Adapted from my 3 Ingredient No Bake Gluten Free Peanut Butter Granola Bars (Vegan, GF, Dairy-Free)

More Easy Vegan GF Peanut Butter Recipes

• 4 Ingredient No Bake Chocolate Peanut Butter Oatmeal Cookies
• 3 Ingredient Peanut Butter No Bake Energy Bites Recipe
• 4 Ingredient No Bake Chocolate Peanut Butter Cup Oatmeal Bars
• Low Carb: 3 Ingredient Peanut Butter Keto Energy Balls Recipe (Low Carb, Vegan)