1. Blend the oats into oat flour and add to a large mixing bowl with the protein and salt.

2. Add the warmed peanut butter, honey, vanilla.

3. Slowly add in the milk and add the amount needed to form it together for a workable base.

4. Spread out the proat layer in a small baking pan (lined with parchment paper) and freeze for ~10 minutes.

5. Heat the chocolate chips and coconut oil in the microwave for ~30 s. until the chocolate is melting and stir it together. Pour over the proat section, top with some sprinkles (optional), and freeze for another 10 minutes to harden the chocolate.

6. Store in the fridge for up to 3 days.