Step 1

Spray or grease 6 cups of a standard muffin tin.

Step 2

In a food processor process the oats into a fine flour. Add the coconut flour, protein powder, 1/4 cup of the milk, salt and almond extract. Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding more milk as needed until mixture is the texture of cookie dough (not too loose, not too stiff).Taste for sweetness; if desired, add additional stevia to taste.

Step 3

Scoop about about 3 tablespoons batter for each bar (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flatten slightly.

Step 4

Place rounds in prepared cups and tamp down with bottom of a measuring cup. If desired, sprinkle with sprinkles or coconut. Refrigerate for at least 2 hours until firm.