The oatmeal tartlet without oven is a perfect option for those looking for a healthy, quick snack or dessert that doesn't require turning on the oven. This recipe combines the crunchy texture of rolled oats with the creaminess of peanut butter and the intense touch of dark chocolate, creating a balanced and delicious bite. It's ideal for people on vegan or gluten-free diets (if certified oats are used), as well as for those who want to reduce sugar and refined flour intake. The preparation is simple and doesn't require advanced cooking skills, making it perfect for beginners or for making with kids. Plus, since it doesn't require an oven, it can be made any time of year without worrying about high temperatures. This tartlet can be easily customized: swap peanut butter for almond or hazelnut butter, or replace chocolate with caramel or fruits. Its versatility makes it a staple in homemade baking. With just four main ingredients and a few minutes of freezing, you'll get tartlets that are crunchy on the outside and soft on the inside, perfect for serving at parties or as a daily treat.
Cook
30 min
Servings
4
We prepare the mold for baskets.
In a bowl, add the oat flakes, the 8 tablespoons of peanut butter and the 3 tablespoons of oil, stir with our hands so that the ingredients are well integrated.
We are making balls with our hands, and we compact them well on the walls of the mold, leaving a hole in the middle.
Fill it with peanut butter and put it in the freezer for about 10 minutes or so, leave room to then add the chocolate.
In the meantime, heat the chocolate, in my case it's 72%, with a little olive oil and melt it.
We're moving it so it doesn't burn.
After time and the melted chocolate, we take it out of the freezer and refill what we have left with the chocolate and put it back in the freezer.
Freeze about 30 minutes until hard.
We unmold and to keep in a tupper and in the fridge.
