• Line a 12-hole muffin pan with paper liners or use a silicon muffin pan (no need to line the silicone pan). Or you can make into bars using a 8 x 8-inch baking pan or dish.

  First, make the oat layer. Add the oats, protein powder, peanut butter, honey and peanuts to a bowl and stir all of the ingredients together until combined. If it seems dry, add a little water, a tablespoon at a time and mix until it comes together.

  Scoop about 2 tablespoons of the oats into the bottom of each muffin cup and press them into the bottom of the cup evenly.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, add the peanut butter and mix in until melted.

  Scoop 2 teaspoons of the melted chocolate and add it on top of the oat layer in  each muffin cup.

  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 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 (or cut into bars if you have made this recipe in one pan) and transfer them into a freezer bag and store the oat cups in the freezer.

  Store in fridge for up to 1 week or freezer for up to 3 months.