Line a 4x7 inch pan or baking dish with parchment paper. Set aside.
In a small mixing bowl, whisk together the rolled oats, oat flour, almond flour, pea protein, and cinnamon. Stir in the maple syrup, almond butter, vanilla extract, and dark chocolate chips.
Mix until it forms a dough. It should hold together well but not be too sticky. If it's too sticky, add more oat flour, if it's too dry add more almond butter.
Transfer the mixture to the prepared pan and press it down very firmly into an even layer. You may place a parchment paper on top and flatten with the bottom of a glass.
Prepare the caramel layer: whisk together the almond butter, maple syrup, melted coconut oil, vanilla extract, and salt.
Spread the caramel on top of the cookie dough base into an even layer. Transfer the pan to the refrigerator for at least 1 hour.
Melt the chocolate chips and coconut oil over a double boiler. Once melted, pour the chocolate over the caramel layer and spread it evenly using a spatula. Refrigerate until the chocolate has hardened.
Remove from the pan and cut into about 15 small squares using a sharp knife.
Protein bars will keep for up to 2 weeks in the refrigerator or 1 week at room temperature.