Instructions

1. Grease cupcake pan with oil or non-stick spray, set aside. If you have silicone muffin pan you can use it to easily pop out the cups.
2. In a microwave-safe bowl stir melted butter, sugar and vanilla until sugar dissolves. Then stir in instant oats. Microwave for 1 minute, then stir again.
3. Press 2 Tablespoons of the mixture into the bottom of each cup.
4. Melt chopped chocolate and peanut butter, stir well until smooth. Then stir in chopped peanuts.
5. Spoon chocolate mixture over the bottom (oat) layer and spread evenly. Top with the remaining oats mixture and press down gently.
6. Cover and refrigerate for 3-4 hours, or overnight.
7. Run a thin knife around each oatmeal cup to remove it easier. If they are too stick to the pan, leave them 10 minutes at room temperature, then run a knife around each cup, remove and transfer into air-tight container.
8. Stored in an airtight container at room temperature for a few days or in the fridge for up to 2 weeks. For longer storage, freeze up to 3 months and thaw overnight before serving.