In a large mixing bowl, combine ½ cup of vanilla protein powder and 1 cup of dry oats. Stir them together thoroughly until evenly mixed.

Add ½ cup of creamy peanut butter and a splash of milk to the dry mixture. Mix vigorously for about 2-3 minutes until a cohesive dough forms.

With clean hands, grab a small amount of the dough and gently mold it into a cup shape, ensuring a flat base.

Line a baking sheet with silicone muffin cups and place the formed cup shapes into each silicone cup, pressing firmly to secure.

In a microwave-safe bowl, melt ½ cup of milk chocolate chips in short bursts of 15-20 seconds, stirring until smooth.

Using a spoon, drizzle the melted chocolate evenly over each oatmeal cup, ensuring they are generously coated.

Chill the cups in the refrigerator for about 20 minutes or until the chocolate hardens and the cups are firm.

Carefully remove the cups from the silicone molds and store in an airtight container.