In a large bowl, stir together the oats, honey, peanut butter, and vanilla extract until everything is evenly coated and you see a beautiful blend of colors and textures.

Lightly grease a muffin tin with your favorite oil or cooking spray. Divide the mixture evenly among the cups, pressing firmly to create a solid base that will hold its shape.

In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in short bursts of 20 seconds, stirring after each burst until the mixture is perfectly smooth and melted.

Carefully spread the melted chocolate over the oat mixture in each muffin cup, ensuring an even layer. If you’re using sea salt, sprinkle it on top for that delightful contrast!

Place the muffin tin in the freezer for about 1 hour, or until the oat cups are firm and set. Once ready, gently remove them from the tin and store in the fridge or freezer for later.