Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a large mixing bowl, combine the oat flour and protein powder, whisking to ensure no lumps remain.

Incorporate the peanut butter and maple syrup into the dry mixture using a stiff spatula until a crumbly texture is achieved.

Add almond milk one tablespoon at a time, mixing continuously until the dough becomes cohesive and can be pressed together without crumbling.

Transfer the mixture to the prepared pan and compress firmly into an even layer using a flat-bottomed measuring cup or spatula.

In a microwave-safe glass bowl, combine chocolate chips and coconut oil; heat in 30-second intervals at 50% power, stirring between each, until fully emulsified and smooth.

Pour the chocolate ganache over the protein base and tilt the pan to distribute the layer evenly.

Place the pan in the refrigerator for a minimum of 60 minutes to allow the lipids in the peanut butter and chocolate to solidify.

Using the parchment overhang, lift the block from the pan and slice into 12 uniform rectangular bars using a sharp chef's knife.