Preheat the oven to 350º F and line a cookie sheet with parchment paper
Spread the oats evenly over a cookie sheet and toast for 10-15 minutes or until lightly golden.
While the oats are toasting, in a medium-sized saucepan over low heat, add the peanut butter, coconut oil, and liquid sweetener. Warm slightly, just long enough to combine.
Add the toasted oats to the saucepan and stir until just combined.
Spread the mixture evenly over the parchment-lined cookie sheet. (Sometimes the mix doesn't cover the entire cookie sheet, that's ok. Spread it evenly, as far as it will go, in the thickness that works for you)
Refrigerate the bars while making the frosting
In a small saucepan over low heat, add the chocolate shavings, almond milk, and coconut oil. Stir continuously, until the chocolate has melted.
Spread the frosting evenly over the bars and refrigerate them until they've set (~ an hour).
(After they've been in the fridge 15-20 minutes, sprinkle them with sea salt. If you sprinkle it on while they're warm, the sea salt can melt into the frosting)