Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.

In a food processor, chop almonds into coarse crumbs. Add almond flour, oats, coconut sugar, baking soda, salt, and coconut oil, then process until well combined but still crumbly.

Remove 3/4 cup of dough, transfer to a bowl, and place in refrigerator. Press remaining dough firmly into the bottom of the prepared baking pan. Bake for 10 minutes, until edges are golden.

Remove pan from oven, and spread crust with almond butter. Dot jam on top, and swirl into the melted almond butter. Gently press berries on top. Finally, remove the dough mixture from the fridge and sprinkle over the top of the bars.

Return pan to oven and bake 20–25 minutes more, until the top is lightly browned. Allow to cool completely and refrigerate overnight before cutting into bars. Store leftovers covered in the refrigerator for up to 1 week.