Line a 9-inch brownie pan with parchment paper, ensuring it covers all sides.

Blend the rolled oats until they form a fine flour.

In a large mixing bowl, combine the almond butter and almond milk.

Stir the mixture until well combined, avoiding a whisk to maintain a thick consistency.

Add the Truvia, stevia extract, butter flavor, and salt to the almond butter mixture.

Continue mixing until the added ingredients are evenly incorporated.

Gradually introduce the brown rice flour and oat flour to the mixture.

Add the vanilla brown rice protein powder, ensuring the dough achieves a thick, cookie dough-like texture.

Remove the bowl from the mixer and gently fold in the mini dark chocolate chips.

Transfer the cookie dough mixture into the prepared brownie pan.

Use a spatula or pastry roller to flatten the dough evenly across the pan.

Cover the pan securely and refrigerate overnight.

The following day, slice the chilled dough into bars.

Store the bars covered in the refrigerator to maintain freshness.