Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.

In a large mixing bowl, whisk together the rolled oats, protein powder, and sea salt until thoroughly combined.

In a separate small microwave-safe bowl, combine the almond butter and honey; heat for 20-30 seconds and stir until the mixture is fluid.

Stir the vanilla extract into the warm almond butter mixture.

Pour the wet ingredients into the dry oat mixture and stir with a heavy spatula until a thick, stiff dough forms.

Add the almond milk one tablespoon at a time if the mixture is too crumbly to hold together; the dough should be moist but not sticky.

Transfer the mixture to the prepared baking pan and press down very firmly with a flat spatula or the bottom of a glass to ensure the bars are dense and cohesive.

Refrigerate for at least 1 hour until the mixture is firm to the touch.

Lift the parchment paper out of the pan and slice into 8 equal rectangular bars with a sharp chef's knife.

Store bars in an airtight container in the refrigerator for up to one week.