Preheat the oven to 350 degrees and grease a 9x13 inch pan.
In a small bowl, whisk the flour, baking powder, and salt. Stir in the oats.
In the bowl of a stand mixer, mix together the egg, pure maple syrup, coconut milk, peanut butter, and melted coconut oil. Add the dry ingredients, and mix to combine. Stir in the chocolate chips.
Transfer the batter to the baking pan, and press down evenly. Bake for about 25 minutes, or until the top is set and the edges begin to turn brown.
Cool completely on a wire rack, then cut into 14 bars using a metal spatula or sharp knife. (If you try to cut them before they’re cool, they may crumble a bit.) Store in an airtight container for up to three days, or freeze for later.