In a mixing bowl, combine the rolled oats, hemp seeds (or pumpkin seeds), peanut butter, honey, salt, vanilla extract, and cinnamon. Stir until everything is evenly combined.

Line a muffin pan with liners. Scoop the mixture into each muffin cup, dividing evenly. Use a spoon or the base of a small glass to press the mixture down slightly, creating a flat surface.

Place the muffin pan in the refrigerator for 15–20 minutes to let the base set.

In a small saucepan combine the dark chocolate and coconut oil. Heat until smooth and fully melted.

Remove the muffin pan from the fridge and pour a layer of melted chocolate over each oatmeal cup.

Place the muffin pan back in the refrigerator for at least 30 minutes, or until the chocolate is firm.

Store any leftovers in an airtight container in the fridge for up to a week.