In a medium bowl, add the oats, peanut butter, cinnamon, maple syrup, and vanilla. Stir until completely combined.
Melt the coconut oil and use it to grease your muffin pan. If desired, you can use nonstick cooking spray instead.
Spoon 2 heaping tablespoons of the oat mixture into each well of the muffin tin. Use the spoon to create a cup or nest and press down until firm. Repeat until oat mixture is used up - it should make about 7 cups.
Bake in preheated oven for 15 - 18 minutes. The oatmeal cups should be lightly golden brown when finished.
Remove the muffin tin from the oven, let cool for a couple of minutes in the tin, and then removing them from the tin and place on a cooling rack to cool completely.
When cool, add a couple of tablespoons of yogurt into each cup.
Garnish with fruit and toppings. Serve and enjoy!
Notes
Nutrition information includes yogurt but not fruit toppings.
You can also use muffin liners to make it easier to remove them from the tin.
Store leftovers in the fridge, without yogurt or toppings.