Line a standard 12-cup muffin tin with silicone liners or parchment paper strips.

In a large mixing bowl, combine the rolled oats, 1/3 cup of peanut butter, 1/3 cup of maple syrup, vanilla extract, and sea salt. Stir until the oats are thoroughly coated and the mixture is sticky.

Distribute the oat mixture evenly across the 12 muffin cups. Press down firmly using the back of a spoon or a small glass to create a flat base with a slight indentation in the center.

Place 1 teaspoon of the remaining natural peanut butter into the center indentation of each oat cup.

In a small whisking bowl, combine the cocoa powder, 2 tablespoons of maple syrup, and hot water. Whisk vigorously until a smooth, glossy, oil-free chocolate sauce forms.

Spoon approximately 1 teaspoon of the chocolate glaze over the peanut butter center of each cup, spreading it to the edges.

Transfer the muffin tin to the freezer for 30 minutes or the refrigerator for at least 60 minutes to allow the cups to set.

Remove from liners and store in an airtight container in the refrigerator for up to one week.