In a large mixing bowl, combine the rolled oats, vanilla protein powder, and salt.
In a small microwave-safe bowl, warm the almond butter and honey together for about 20 seconds until slightly melted.
Add the almond butter and honey mixture, almond milk, and vanilla extract to the dry ingredients.
Stir everything together until a thick dough forms. If the mixture is too dry, add an additional tablespoon of almond milk.
Fold in the mini chocolate chips evenly throughout the dough.
Line an 8×8 inch baking dish with parchment paper.
Press the dough firmly and evenly into the prepared dish.
Refrigerate for at least 1 hour to set.
Once set, remove from the dish and cut into 8 bars.
Store the bars in an airtight container in the refrigerator for up to 1 week.