Add rolled oats to a food processor or blender and blend until a fine oat flour forms.

In a microwave-safe bowl, combine peanut butter and maple syrup. Heat for 40–60 seconds and stir until smooth.

Gradually add oat flour to the peanut butter mixture, stirring until a thick, moldable dough forms.

Line a muffin pan with liners or use a silicone muffin pan.

Divide the peanut butter oat mixture evenly into the muffin cups and press firmly.

In a small microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.

Spoon melted chocolate over each cup and smooth the tops.

Refrigerate the No Bake Peanut Butter Oat Cups for 2–3 hours until fully set.

Remove from the pan and store chilled.