Prepare the Peanut Butter Mixture:
In a small saucepan, heat the peanut butter and honey over medium-low heat, stirring frequently until the mixture is warm but not hot. Alternatively, microwave the peanut butter and honey in short intervals, stirring between each, to prevent overheating.

Combine with Oats:
Add the oats to the warm peanut butter mixture and stir everything together until the oats are thoroughly coated and combined with the peanut butter and honey mixture.

Form the Oat Cups:
Portion the oat mixture evenly into a silicone or non-stick 12-cup muffin pan, using approximately ⅓ cup of the mixture per cup. Press the mixture firmly into the base of each baking cup to form the oat cups.

Melt the Chocolate:
Rinse out the saucepan and return it to the burner. Add the dark chocolate and coconut oil to the saucepan. Heat over medium-low heat, stirring frequently until the chocolate is melted and smooth. Remove from heat once melted.

Top the Oat Cups with Chocolate:
Spoon approximately 1 tablespoon of the melted chocolate on top of each oat cup. Spread the chocolate evenly to cover the top completely.

Chill and Serve:
Transfer the muffin pan to the freezer and chill for at least 1 hour, or until the oat cups are firm. When ready to serve, pop out the desired number of oat cups, sprinkle each with a pinch of flaky sea salt, and serve immediately.