Place peanut butter in a small, microwave-safe bowl and microwave for 15 seconds. Whisk in maple syrup then set aside.
In a large mixing bowl, combine oat flour, protein powder, and salt. Stir to combine.
Add peanut butter mixture, vanilla extract, and 1 tablespoon oat milk. Stir until you get a cookie dough consistency. If there are still dry spots, add 1-2 more tablespoons of oat milk.
Lastly, stir in mini chocolate chips.
Scoop dough into a granola bar pan (see post for linor into an 8” x 8” baking pan that’s been lined with parchment paper (you’ll want two sides of the parchment paper to hang over so that it’s easy to remove the bars later). Use a rubber spatula to press the bars evenly into pan.
Set pan in fridge for 20 minutes. If using a bar pan, pop bars out of pan and place in an airtight food container. If making bars in a baking pan, remove bars from pan by lifting up parchment paper. Cut into bars and store in a container. Bars should keep for 2 weeks in the fridge or for up to 4 months in the freezer.