Preheat the oven to 350 F

In a bowl, whisk together the almond butter, milk, maple syrup, egg and vanilla extract until smooth.

Add in the oats, cocoa powder, baking powder and chocolate chips. Stir together until evenly incorporated.

Line an 8 x 8 baking tin with parchment paper and pour the batter into the pan. Top with a few extra chocolate chips.

Bake for about 20 minutes, until the top is firm to touch. Let cool and slice into 8 bars- I like to sprinkle flakey salt on top.

Keep stored in airtight container for up to 3 days, or refrigerate for up to a week. Serve warm for best texture.