Lightly grease a muffin pan, or line with muffin liners. You can also use a silicone muffin mold.

Start by making the strawberry chia jam. Add strawberries to a small saucepan over medium heat. Cook for about 5 minutes or until berries begin to soften and break down. Turn heat to low. Use a potato masher or fork to mash the berries. Stir in chia seeds and simmer until thickened, about 5-10 minutes. Set aside.

For the base, mix together oats, peanut butter, maple syrup, and salt in a bowl until thoroughly combined. Press this mixture into the bottoms of eight muffin cups with a spoon or your hands. Press a small dent into the middle of each to make room for the fillings.

Add about a teaspoon of cooled strawberry chia jam to the center of each oat cup, followed by about halfa tablespoon of peanut butter. Be sure to carefully dollop on without spreading to the edges. Place in freezer for 30 minutes.

Meanwhile, heat chocolate with coconut oil in the microwave in 30 second intervals, stirring often, until melted and smooth. Pour on top of the chilled oat cups and spread evenly. Optionally top with a sprinkle of sea salt, peanuts, or halved strawberries. Refrigerate for at least an hour for the oat base to set and the chocolate to harden.

Carefully remove from the pan. If using a metal muffin pan, stick a small knife or toothpick down the side of each oat cup to release them. Store in the fridge and enjoy!