PB&J Oat Cups

1. Line a muffin tin with 6 liners. 2. Mash raspberries with chia seeds and honey until broken down and jammy; let sit 5–10 minutes to thicken. 3. In a bowl, mix oats, peanut butter, honey, vanilla, and cinnamon until fully combined. 4. Press about 2 tablespoons of the oat mixture firmly into the bottom and slightly up the sides of each liner to form cups. 5. Spoon the raspberry chia jam into the center of each cup and then top with a layer of melted chocolate. 6. Freeze for 1–2 hours, until firm. 7. Take out of freezer, pull out of muffin tin and unwrap. Sprinkle with flakey sea salt. 8. Let sit at room temperature for 2–3 minutes before eating and enjoyyyy 🤭