Line an 8x8 inch square pan with parchment paper leaving an overhang on two sides.

In a large bowl, whisk together the rolled oats, protein powder, and salt until evenly distributed.

Add the peanut butter and honey to the dry ingredients, mixing with a heavy spatula until a crumbly texture is achieved.

Incorporate the almond milk one tablespoon at a time, stirring constantly until a thick, firm dough forms that holds its shape.

Fold in the dark chocolate chips until distributed.

Transfer the mixture to the prepared pan and press down firmly using a flat-bottomed measuring cup to create an even layer.

Refrigerate the pan for at least 60 minutes to allow the oats to hydrate and the bars to set.

Lift the parchment paper to remove the slab from the pan and slice into 10 equal rectangular bars.

Store in an airtight container in the refrigerator for up to 10 days.