In a spacious bowl, mix the rolled oats with sea salt until evenly distributed.
In a separate bowl, combine the almond butter and maple syrup, then heat in the microwave for about 30 seconds until it’s warm and easily blendable.
Stir until the mixture is creamy and smooth.
Add the almond extract and dark chocolate chips to the almond butter blend, mixing well to ensure everything is combined.
Pour this mixture over the oats and stir until all the oats are well coated with the chocolate mixture.
Line a square baking pan with parchment paper, then transfer the oat mixture into the pan, pressing it down firmly to create an even layer.
Place the pan in the refrigerator for a minimum of 30 minutes to let the squares set properly.
After chilling, lift the mixture out of the pan using the parchment paper and cut it into squares or bars for serving.