If you are using a silicone mini muffin pan, place on a baking sheet and set aside. If you are not using a silicone one, spray the pan really well with cooking spray and set aside

In a medium sized bowl, combine the peanut butter and honey (or maple syrup) and stir until combined. Then add in the rolled or instant oats and mix until the oats are evenly coated with the peanut butter mixture.

Press the mixture into the mini muffin pans evenly into each cup. The mixture should fill about 3/4 of the cup.

Once the cups are evenly filled up with the oat mixture, melt the chocolate chips and coconut oil together in a glass bowl in the microwave. Microwave for 30 seconds, stir with a fork and then microwave for another 10-15 seconds and stir again.

Spoon the chocolate evenly over the oat cups. It’s ok if it’s not perfect or the chocolate spills over, the chocolate hardens in the freezer and they will look great once you pop them out of the mini muffin pan!

Freeze for 30 minutes. Pop out the oat cups and serve! You can store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enjoy!:)