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

In a large mixing bowl, whisk together the rolled oats, chocolate protein powder, and cocoa powder until well incorporated.

Add the peanut butter, maple syrup, and almond milk to the dry mixture.

Stir the mixture vigorously with a stiff spatula until a thick, cohesive dough forms.

Fold in the mini chocolate chips until evenly distributed.

Transfer the dough to the prepared pan and press down firmly using a flat spatula or the bottom of a measuring cup to create an even, compact layer.

Place the pan in the refrigerator for a minimum of 2 hours or until the mixture is completely firm.

Lift the slab out of the pan using the parchment overhang and cut into 8 equal rectangular bars.