Preheat oven to 380°F and line a 8x8 square pan with parchment paper. Add a little olive oil, avocado oil or coconut oil to a paper towel or pastry brush and grease the parchment. Set aside.
In a large bowl, mix together the almond flour, oatmeal, baking powder, salt, and cinnamon.
Next, add in maple syrup, almond butter, and vanilla extract. Mix with a wooden spoon until well combined. Press the crust into the bottom of the prepared pan with your fingers, keeping aside 1/2 cup to use as topping.
In a medium pot, add in frozen raspberries, lemon juice, and maple syrup. Cook for 3-4 minutes on medium heat, smashing up the berries. Add cornstarch and cook another minute. Pour raspberry mixture over the oat crust.
Take the remaining oat mixture and crumble it as evenly as possible over the raspberry layer.
Place the baking dish into the oven to bake for 30-35 minutes.
Remove the bars from the oven and place on a wire rack to cool. Once cooled down, place into the fridge for a few hours to harden. They will be easy to remove from the pan by lifting up the parchment. Cut into bars and enjoy!