Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit), conventional oven. Gently heat the peanut butter, syrup, and coconut oil in a saucepan until melted together. Remove the saucepan from the heat and stir in the oats, almonds, banana, and salt. Distribute the mixture into muffin forms lined with baking paper and press it firmly into the bottom and slightly up the sides to form small tarts. It's easiest to use a muffin baking tray as they are firm in shape. Bake at 175 degrees for about 15 minutes. They should be slightly golden. Serve with skyr, fruit, and a drizzle of syrup