Pulse oats and coconut in food processor until fine. Set aside.
In bowl, mix protein powder, banana, peanut butter, honey, chia seeds, hemp seeds, cocoa powder and salt until blended. Then mix in reserved oat and coconut mixture.
Using damp hands or flat bottom of cup or mug, press mixture into 13 x 9-inch (3 L) parchment paper-lined baking pan. Cover and refrigerate 4 hr. or up to 24 hr. Cut into 24 bars and refrigerate.
To store individual bars, wrap each in plastic wrap and keep in airtight container in fridge. Store up to 3 days or freeze up to 2 weeks.