Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine rolled oats, almond flour, cocoa powder, and salt.
In a separate bowl, mix melted coconut oil, honey/maple syrup, and vanilla extract.
Pour the wet mixture into the dry ingredients and mix until well incorporated.
Grease a muffin tin and press the mixture into the bottom and up the sides to form cups.
Bake for 15-20 minutes or until set and slightly crispy.
Remove from the oven and allow to cool for 5-10 minutes before removing from the tin.
While cooling, mix the peanut butter filling ingredients until smooth.
Fill each granola cup with the peanut butter mixture and top with chocolate chips if desired.
Refrigerate for at least 30 minutes to set.
