Line a muffin pan with paper liners. This makes removing the oat cups very easy. Set the prepared pan aside while you mix the filling. It saves time later and keeps everything neat.

Add peanut butter, honey, maple syrup, coconut oil, vanilla, and salt to a microwave-safe bowl. Heat for about 20 seconds if needed. Stir until the mixture becomes smooth, creamy, and fully combined.

Pour the rolled oats into the peanut butter mixture. Stir slowly until every oat is coated well. Fold gently to keep the texture even. The mixture should be thick and easy to scoop.

Let the mixture cool slightly before adding the chocolate chips. This keeps them from melting. Fold them in gently so every bite has a little chocolate flavor.

Spoon the oat mixture evenly into each paper liner. Press the tops gently with the back of a spoon. Sprinkle chopped peanuts over each cup if you like extra crunch.

Place the muffin pan in the refrigerator for at least one hour. The oat cups will become firm and easy to remove. Chilling also helps all the flavors blend together beautifully.

Remove the oat cups from the liners before serving. Enjoy them cold for the best texture. Store the extras in the refrigerator for a quick snack whenever you need something sweet.