In a food processor, blend together 2 cups rolled oats, 1 cup peanuts, 1/3 cup honey, half of the creamy peanut butter (1/2 cup), 4 tablespoons melted coconut oil, vanilla extract, and optional 2 tablespoons chia seeds until it forms a slightly sticky texture.

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

Use an ice cream scoop to form a base layer in each muffin cup, leaving a small well in the center for the peanut butter filling.

In a small bowl, melt the remaining 1/2 cup of creamy peanut butter until smooth and pourable. Spoon it into the well of each oat cup.

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

While waiting, melt 1 cup of chocolate chips and 1 tablespoon of coconut oil until smooth.

Once the oat cups are firm, pour the melted chocolate over each cup, covering the peanut butter filling.

Return the muffin tin to the freezer and let the cups freeze completely, usually for about 1-2 hours.

Once frozen, drizzle some additional peanut butter over the chocolate topping for an extra burst of flavor.

Serve these frozen peanut butter oatmeal cups straight from the freezer and savor the deliciousness!