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No Bake Chocolate Raspberry Oat Cups

by Jessie Daye

First published: January 23, 2024 | Updated: June 22, 2026
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These are a healthier option for those days when you just want something sweet. They are easy to make and absolutely delicious. I make ahead and keep in the freezer. You can use a muffin tin or the silicone mold I used on Instagram is here: Silicone Berry Mold

Small batch qty below!

No Bake Chocolate Raspberry Oat Cups

Author: Jessie Daye
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Ingredients

  • For Oat Base:
  • 1 ripe banana
  • 1 ½ cups Rolled Oats heaping
  • ½ cup Organic Creamy Peanut Butter or nut butter
  • Raspberry Layer:
  • 11/2 cups raspberries fresh or frozen
  • 1 Tbsp Chia Seeds or Zen basil seeds (see notes)
  • 1 tsp vanilla extract
  • ⅓ cup Pure Maple Syrup (Optional)
  • Chocolate Layer:
  • ¾ cup Dark Chocolate chopped
  • 1 tsp Organic Coconut Oil
  • Flake salt

Method

  1. 1. Line a muffin tin with paper liners or use a silicone mold and set aside.
  2. 2. Mash one ripened banana with rolled oats and nut butter. Combine and press into muffin tin, making sure to go up the sides.
  3. 3. In another bowl add raspberries, chia seeds, vanilla, and maple syrup and smash with the back of a fork to combine. Fill each oat cup with raspberry mixture.
  4. 5. Melt chocolate and coconut oil at 30 second intervals, stirring in between, until completely melted. Pour on top of raspberry mixture. Top with a pinch of flake salt. Freeze for one hour.
  5. Notes:
  6. I used @zenbasil seeds in my IG video because of the health benefits. They do have a slight basil taste so if you don't like that then use chia.

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Hi, I'm Jessie. 

Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!

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