In a medium mixing bowl, combine 2 cups of rolled oats, 1 cup of natural peanut butter, ½ cup of honey, and 1 teaspoon of vanilla extract. Stir thoroughly with a spatula until well blended, ensuring there are no dry oats left visible.

Spray a standard muffin tin with nonstick cooking spray to prevent sticking. Ensure each of the 12 muffin cups is coated for easy removal.

Evenly divide the oat mixture among the muffin cups, using about ¼ cup for each cup. Press the mixture down firmly to create a sturdy base.

In a small microwave-safe bowl, combine 1 cup of chocolate chips with 1 tablespoon of coconut oil. Microwave in 30-second increments, stirring frequently until completely melted and smooth.

Spoon a generous amount of melted chocolate over each oat cup, using the back of a spoon to spread it evenly.

Place the muffin tin in the freezer for at least 1 hour to allow the chocolate to harden and the oat cups to set properly.

Gently pry each cup out of the muffin tin using a butter knife or your fingers. Serve immediately or store in an airtight container in the fridge.