In a small saucepan over medium-low heat, combine peanut butter and honey. Stir continuously for about 2-3 minutes until the mixture is just warm and fully combined.

Once the peanut butter mixture has cooled slightly, add the rolled oats to the saucepan. Stir thoroughly for about 1-2 minutes until all oats are well-coated.

Preheat the oven to 350°F (175°C) if you're using a non-silicone muffin pan. Divide the oat mixture evenly into your muffin pan.

In a clean saucepan, add the dark chocolate and coconut oil. Heat over medium-low, gently stirring for about 4-5 minutes until fully melted and smooth.

Using a spoon, distribute approximately 1 tablespoon of melted chocolate onto each oat cup. Spread evenly to create a coating.

Place the muffin pan in the freezer for at least 1 hour to allow the cups to firm up completely.