1. Line a square baking dish (20 x 20 cm / 8 x 8 in) with parchment paper.
2. In a large bowl, combine the oat pulp, crushed rice cakes, chopped peanuts, peanut butter, maple syrup, and salt. Mix until well combined. Add the oat milk gradually until the mixture holds together but is not sticky.
3. Press the mixture firmly and evenly into the prepared dish.
4. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water (or microwave in 30-second bursts). Spread evenly over the pressed mixture.
5. Chill in the fridge for at least 1 hour, or until set.
6. Slice into 10–12 bars and store in an airtight container in the fridge for up to 5 days.
