In a medium-sized mixing bowl, combine 1 cup of peanut butter, ¼ cup of honey, and 1 teaspoon of vanilla extract. Mix for about 2–3 minutes until smooth.

Add 2 cups of rolled oats to the peanut butter mixture and stir for about 2–3 minutes until evenly coated.

Gently fold in ¼ cup of chocolate chips until evenly distributed.

Pour in ¼ cup of milk and stir for 1–2 minutes until thick and sticky.

Line a muffin tin with paper liners or grease it. This prevents sticking.

Spoon the mixture into muffin cups, filling them generously. This should take about 3–5 minutes.

Press the mixture down firmly into the muffin cups with the back of a spoon for about 2–3 minutes.

Place the muffin tin in the refrigerator to chill for at least 1 hour.

Carefully remove the No Bake Peanut Butter Oat Cups from the muffin tin.

Store your cups in an airtight container in the refrigerator for up to a week.