Storage - and the recipe is behaving exactly as designed, which is the confusing part.
These bars are pressed and set COLD, and the chocolate-honey binder is the glue holding everything together. At warm room temperature that glue softens, so bars bend and shed oats. Humidity piles on by softening the crisp elements themselves. Nothing failed... the bar just left its comfort zone.
Protocol: store airtight in the fridge, serve chilled or after a brief few minutes out. For customer pickups, hand them over cold with a "keep refrigerated" line on the box - it's a fridge product the same way a ganache bar is.
If you specifically want a counter-stable bar for retail, that's a recipe change, not a storage fix - a baked, syrup-bound granola bar style rather than a chocolate-set one. Different product, both worth selling, just label them by their true nature.
