Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.

In a medium mixing bowl, toss together the oat flour, coconut, 2/3 of the almonds, and 1/4 teaspoon of salt. Mix in the milk, vanilla, and egg whites until evenly combined.

Transfer mixture to prepared pan. Press into one even layer. Sprinkle remaining almonds on top. Score the surface length-wise down the center. Then score width-wise 12 times to make 24 equal bars. This will be your guide later when cutting.

Bake for 25-30 minutes until golden on the edges. Let cool completely in the pan on a wire rack.

Once the bars have cooled, add chocolate to a microwave safe bowl. Microwave on high for a minute. Stir until all chunks of chocolate are completely melted.

Line a baking sheet with parchment paper. Dip each cut bar into the melted chocolate. Transfer to parchment lined sheet, and sprinkle with salt. Continue until all bars are coated. If you don't want to do the dipped bar thing, you can drizzle the chocolate over every bar instead. Let the bars set up for about 2 hours before eating.

Store in an airtight container lined with wax paper for up to 5 days.