Add the hazelnut butter spread to a medium bowl. Microwave in 15 second increments, stirring each time, until smooth and a thin consistency. Stir in the maple syrup, then fold in the oats.
Press the oat mixture into a muffin pan or silicone mold.
Add the chocolate and coconut oil to a microwave safe bowl. Microwave in 15-30 second intervals, stirring each time, until smooth.
Spoon 1-2 tbsp of the chocolate on top of oats, spreading evenly. Sprinkle with a pinch of flaky salt. Let set in the freezer for at least 1 hour or until firm.
Pop out of mold and enjoy. Store in the fridge or freezer.
