Line an 8x8 inch square baking pan with parchment paper.

In a large mixing bowl, whisk together the rolled oats, protein powder, flax meal, and sea salt.

In a microwave-safe bowl, combine sunflower seed butter and honey. Heat for 30 seconds and stir until smooth.

Stir the vanilla extract and soy milk into the wet mixture.

Pour the wet ingredients over the dry ingredients and fold until a thick, sticky dough forms.

Fold in the chocolate chips.

Transfer the mixture to the prepared pan and press firmly into an even layer using a flat spatula.

Refrigerate for at least 1 hour to allow the bars to set.

Lift the parchment paper out of the pan and slice into 10 uniform bars.

Store in an airtight container in the refrigerator for up to 7 days.