In a large bowl, combine the cereal, ground oats, and salt. Stir to coat completely.

Heat a medium saucepan over medium-high heat and add the coconut oil, peanut butter, and maple syrup. Stir until both are melted and runny. Turn the heat to medium-low and stir in the coconut sugar until completely dissolved. This can take 2-4 minutes. Pour this mixture over the cereal mixture and toss to coat everything evenly.

Line a 9x9 casserole dish with parchment paper or plastic wrap and use your hands to gently press half of the cereal mixture into the bottom of the pan. Place the dish in the freezer and set the other half of the cereal mixture aside while you make the filling.

To a large mixing bowl, add the coconut oil and non-dairy milk. Add the protein powder and use a hand or stand mixer on low to combine. Add 1/4 cup of the powdered sugar and mix again. Repeat with the last 1/4 cup of powdered sugar and mix until everything is well-combined and nice and thick.

Take your casserole dish out of the freezer and use a rubber spatula to carefully spread a thick layer of the filling over the cereal. Pour the remainder of the cereal mixture on top of the filling and use your hands to gently even it out and press it into the filling. Cover and place in the fridge for at least 30 minutes.

When you're ready to slice them, use the parchment or plastic lining to pull the block out of the casserole dish and place on a large cutting board. Use a large knife to gently cut the block into 8 equal bars. I like to freeze these in large freezer bags, wrapped individually. Enjoy!