Place the rolled oats, soft pitted dates, and 1/4 cup (30 g) of the peanut butter into a food processor. Pulse until the mixture becomes sticky and holds together when pressed, about 30-40 seconds. It should be crumbly but able to form a compact base.

Divide the crust mixture evenly among 8 silicone muffin cups. Press each firmly into the bottom and up the sides to form small shells. Using the bottom of a glass or your fingers, really pack the crust to prevent it from falling apart later.

Chill the crusts in the fridge for 20 minutes to firm up.

Meanwhile, in a blender, combine the bananas, Greek yogurt, remaining 1/4 cup (30 g) peanut butter, vanilla extract, and ground cinnamon. Blend until completely smooth and creamy. Taste for sweetness and cinnamon; adjust if desired.

Spoon the banana peanut butter mixture into the chilled crusts, dividing it evenly.

Return the filled cups to the refrigerator and chill for at least 2 hours to let the filling set properly. Alternatively, for a firmer, cooler treat, freeze them for about 45 minutes before serving.

Serve chilled right from the silicone cups or pop them out onto a plate for a cute mini pie presentation.