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Preheat your oven to 350°F (175°C).
In a large bowl, combine the old-fashioned oats, peanut butter, and maple syrup. Mix until well combined. The mixture should be slightly sticky but not overly wet.
Scoop the oat mixture evenly into 6 greased muffin cups. Press the mixture down gently using the bottom of a small glass or your fingers to form a little 'cup' shape in each muffin cup.
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the oat cups are golden and firm to the touch.
Let the oat cups cool completely in the muffin tin before removing them.
Once the oat cups have cooled and are removed from the muffin tin, fill each cup with vanilla yogurt (about ¼ cup per cup). Top the yogurt with fresh raspberries (or any berry of your choice) and a dollop of reserved peanut butter for extra flavor.
Serve immediately or refrigerate.