In a food processor, combine the rolled oats, peanuts, honey, half of the creamy peanut butter (1/2 cup), 4 tablespoons melted coconut oil, vanilla extract, and chia seeds (if using). Blend until the mixture is well combined and forms a slightly sticky texture.

Prepare a muffin tin by lining it with muffin liners or lightly greasing it with coconut oil.

Using an ice cream scoop, scoop the oat mixture into the muffin tin cups, pressing it down gently to form a base layer. Leave a small well in the center of each cup for the peanut butter filling.

In a small bowl, melt the remaining 1/2 cup of creamy peanut butter until it’s smooth and easily pourable.

Pour a spoonful of the melted peanut butter into the well of each oat cup.

Place the muffin tin in the freezer and let it flash freeze for about 15-20 minutes, or until the peanut butter is firm.

In the meantime, prepare the chocolate topping. In a microwave-safe bowl or using a double boiler, melt the chocolate chips and 1 tablespoon of coconut oil together until smooth and well combined.

Once the oat cups are firm, remove the muffin tin from the freezer and carefully pour the melted chocolate over each oat cup, covering the peanut butter filling.

Place the muffin tin back in the freezer and let the cups freeze completely, usually for about 1-2 hours.

Once the cups are frozen, you can drizzle some additional peanut butter over the chocolate topping for extra flavor.

Serve the frozen peanut butter oatmeal cups straight from the freezer and enjoy!