To make the bars: Add the oats to a food processor and blend well until the oats break down into a powder.
Add the remaining ingredients for the bars, the PlantFusion protein powder, peanut butter, agave, vanilla extract, and salt. Blend well to combine, stopping to scrape the sides as needed. It will be a dry crumbly dough.
Line an 8" x 8" pan with parchment paper, and leave some of the paper hanging over the edges to form handles. Scoop all the dough into the pan, and press firmly to spread the dough and pack it flat as possible into the pan. I find it's easiest to pack the bars down with my hands, and then smooth out with a spatula or other flat surface.
To make the Chocolate Drizzle: Add the chocolate chips to a small pot and place over low heat. Stir continually as they melt, and remove from heat when almost completely melted but there are still a few remaining unmelted pieces. This is to ensure you do not burn the chocolate. Alternatively, you could melt the chocolate in a microwave, but I don't have one of those, so you will have to figure that out on your own. Use a spoon or fork to drizzle the chocolate across the bars in any pattern you like. Pop in the fridge or freezer for a few minutes for the chocolate to set.
To make the Peanut Butter Drizzle: Melt the coconut oil, and whisk in the peanut butter and agave. If the mixture seems very thin, chill it in the fridge for freezer for a few minutes to thicken. If you chill it too long and it turns solid, just melt it again. Use a spoon or fork to drizzle the mixture across the bars in any pattern you like.
To set the bars: Put the pan of protein bars in the freezer for about 30 minutes until completely set. Once set, use the parchment to lift the bars out of the pan. Use a large knife to cut into bars or squares. Store in an air tight container in the freezer. These are best eaten straight from the freezer. Enjoy!