Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, almond flour, and salt. Stir well.
Add Wet Ingredients: Pour in peanut butter, maple syrup, melted coconut oil, and vanilla extract. Mix until everything is well incorporated.
Fold in Chocolate Chips: Gently fold in mini chocolate chips, ensuring even distribution.
Shape into Squares: Line a baking tray with parchment paper. Press the mixture firmly into an even layer (about ½ inch thick).
Chill the Mixture: Refrigerate for at least 30 minutes to allow the mixture to firm up.
Cut into Squares: Once set, cut into small squares or bite-sized hunks.
Enjoy: Serve immediately or store in an airtight container in the fridge for up to a week.