In a large mixing bowl, add the vanilla protein powder and dry oats. Stir them together until evenly mixed.

Add the peanut butter and a splash of milk to the dry mixture. Mix thoroughly until you form a thick dough.

Press about two tablespoons of the mixture into each silicone muffin cup, creating a solid base.

In a microwave-safe bowl, heat the milk chocolate chips in short intervals, stirring until melted and smooth.

Drizzle the melted chocolate over each pressed oatmeal base, ensuring an even layer.

Place the cups in the refrigerator to chill for about 20 minutes until firm.