In a large bowl, mix together the protein powder, dry oats, and peanut butter until well combined. If your mixture seems too dry or crumbly, gradually add almond milk or skim milk until it reaches a tacky texture that holds together nicely.

Press about 2 tablespoons of the mixture into silicone muffin cups or a lined muffin tin, spreading it evenly along the bottom and slightly up the sides.

In a microwave-safe bowl, melt the chocolate chips using short bursts of heat—20 seconds at a time—stirring between each burst until smooth.

Spoon the melted chocolate over each oat cup, smoothing it out with the back of a spoon for an even layer on top.

Place your assembled cups in the freezer for about 30 minutes or in the refrigerator for one hour until they are firm and set.