In a medium mixing bowl, add the ingredients for the oat base layer. Stir until well combined. Transfer mixture into 8 cavities of a silicone muffin tray or a metal muffin tray with muffin liners. Press down firmly. Place in the freezer for 15 minutes.

In the meantime, make the peanut butter layer. In a small bowl, add peanut butter and maple syrup and stir until smooth. Taste and add another tablespoon of maple syrup if you want it sweeter. Spread over the oat bases.

Heat chocolate chips and coconut oil in a small bowl in the microwave for 30 second intervals, stirring in between, until melted and smooth. Pour the melted chocolate over the peanut butter layer. Place in the freezer for 1-2 hours or in the fridge for 3-4 hours, until firm.

Optionally drizzle with more peanut butter or melted Biscoff cookie butter (my favorite!) and a sprinkle of flaky sea salt. Enjoy!