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In a medium bowl, mix together the oats, protein powder, peanut butter, syrup, vanilla and salt.
Transfer the oat mixture to the cups of a muffin tin lined with paper liners. Fill each cup about ¾ full. Flatten out as best as possible.
Refrigerate slightly to set the ingredients or Freeze the tray for up to 2 hours.
In a small saucepan over low heat, melt the chocolate chips and peanut butter chips, stirring constantly until smooth and melted.
Remove the tray from the freezer and drop a spoonful or two of chocolate on the tops of each and smooth it out flat.
Sprinkle with the flaky salt and freeze or refrigerate to harden the chocolate.