preheat the oven to 350°F (175°C).

in a large mixing bowl, combine the gluten-free oat flour, almond flour, avocado oil or melted coconut oil, maple syrup, dairy-free milk, and vanilla extract. mix until a dough forms.

press the dough evenly into a lined large bread loaf pan or an 8 x 8-inch baking pan.

bake for 20-25 minutes depending on pan size. monitor closely as the baking time will be a bit shorter. the base should be lightly golden around the edges and set.

let the base cool down completely. in a medium mixing bowl, combine the runny peanut butter, maple syrup, avocado oil, vanilla extract, cinnamon, and a pinch of sea salt. mix until smooth.

fold in the peanuts and spread the peanut butter caramel evenly over the cooled base. place the pan in the freezer for a few hours to set.

once the caramel layer is set, melt the chocolate chips and spread them evenly over the caramel layer. freeze for another 30 minutes to set the chocolate.

remove from the freezer and cut into bars. store the bars in the fridge or freezer. thaw before eating.