Pulse the oats in a mini food processor for 15-20 seconds until coarsely chopped. Transfer to a mixing bowl and add flaxseed and salt, stirring to combine.

In the same bowl, add peanut butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and sticky.

Grease a silicone muffin pan and distribute the mixture evenly among the cups, pressing down and creating indentations.

Fill the indentations with jam and an extra dollop of peanut butter, pressing down to secure layers. Freeze for about 30 minutes to set.

Melt the chocolate in a microwave-safe bowl in 15-second intervals until smooth. Dip or drizzle the tops of each oatmeal cup with chocolate.

Place the muffin pan back in the freezer for at least 10 minutes to allow the chocolate to set before enjoying.