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

First, make the oat layer. Add the quick-cooking oats, honey, peanut butter, and peanuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and firmly press them into the cup.

Next, mix the chocolate layer. Transfer the chopped dark chocolate and coconut oil into a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.

Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer. Swirl the muffin pan in a circle to easily distribute the chocolate over the oats. If there is any melted chocolate left in the bowl, evenly distribute the chocolate into each cup. Place the muffin pan in the freezer for 5 minutes.

Finally, make the peanut butter layer. Add the creamy peanut butter and coconut oil into a separate microwave-safe bowl and microwave the mixture for 15 seconds. Stir until well combined. Add 2 teaspoons of the peanut butter mixture to the top of the chocolate layer. Swirl the pan again to even out the peanut butter. Then, add mini chocolate chips to the top of each cup.

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

When the oat cups have set, remove them from the muffin pan and transfer them into a freezer bag and store the oat cups in the freezer.