3/4 cup smooth peanut butter

1/3 cup honey

3 cups traditional oats

5 ounces dark chocolate, chopped into pieces

1 tablespoon coconut oil

Flaky sea salt, for topping

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In a small saucepan, heat the peanut butter and honey over medium-low heat, stirring frequently until warm but not hot. Alternatively, microwave in short intervals, stirring in between.
Add the oats to the warm peanut butter mixture and stir well until the oats are fully coated and combined.
Portion about 1/3 cup of the oat mixture into each cup of a silicone or non-stick 12-cup muffin pan. Press down firmly to form the cups.
In a clean saucepan, melt the dark chocolate and coconut oil over medium-low heat, stirring until smooth. Remove from heat.
Spoon about 1 tablespoon of melted chocolate over each oat cup, spreading to cover the tops.
Place the muffin pan in the freezer for at least 1 hour, or until the cups are firm.
Once set, remove from the freezer, pop out the oat cups, sprinkle with flaky sea salt, and enjoy!

Use almond, cashew, or sunflower seed butter as alternatives to peanut butter.

Milk or semi-sweet chocolate can be used for a sweeter version.

Add-ins like dried fruit, nuts, or seeds can enhance texture and flavor.

Substitute honey with maple syrup or agave nectar for a vegan version.

Store in the fridge for up to one week or freeze for up to 3 months.