1-Lay a 24-mini-cup silicone baking pan on: Lay a 24-mini-cup silicone baking pan on a medium baking sheet. I highly recommend the mini pan in this set, as it’s much easier to remove the oat cups. Set aside for later.
2-In a large, microwave-safe bowl, add peanut: In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
3-Heat in 20-second increments in the microwave: Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. Stovetop instructions in Notes.
4-Add oats to the peanut butter mixture: Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
5-Using a small cookie scoop, scoop and: Using a small cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Use extra dough in another pan, or make thicker cups.
6-Chill in the freezer for 15-25 mins,: Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.