In a large bowl, combine all of the peanut butter oatmeal cup ingredients until well combined.

Grab a silicone mini muffin tin or a similar pan and prepare accordingly.

Divide the mixture amongst the crevices, filling each one up about 2/3 of the way.

In a small bowl, combine the chocolate and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted.

Divide the chocolate amongst the cups, filling them the last 1/3 of the way full.

Place the tray in the freezer for at least 2-3 hours before removing the cups from the pan. Top with sea salt and store in an air-tight container in the freezer.