Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to line a silicone pan).

**Make the chocolate layer:** Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat on high for 20-second increments, stirring between each, until melted.

Scoop 1 teaspoon of the melted chocolate into the bottom of each muffin cup. Spread it evenly across the bottom using the back of a spoon or your finger.

**Make the oat layer:** Mix the quick-cooking oats, maple syrup, and melted cookie butter in a bowl. If the mixture is dry, add 1-2 teaspoons of water. Scoop about 2 tablespoons of the oat mixture over the chocolate layer and press firmly. Freeze the muffin pan for 5 minutes.

**Make the coconut layer:** Combine the cashew butter, melted cookie butter, and shredded coconut in a bowl. Scoop 1 tablespoon of the coconut mixture onto the oat layer and spread evenly.

Transfer the remaining melted chocolate to a piping bag or plastic bag. Snip the tip and drizzle the chocolate over the coconut layer in a zigzag pattern.

Place the muffin pan in the freezer for at least 30 minutes to an hour to set.

Once set, remove the oat cups from the muffin pan and transfer them to a freezer bag. Store in the freezer.