Preheat oven to 350°F. Line a baking pan with foil, lightly grease the foil with vegetable oil or cooking spray. Set aside.
With a hand mixer or stand mixer with whisk attachment, beat coconut oil and maple syrup on medium-high speed for 2 to 3 minutes, until combined. Add the vanilla and whisk for 30 seconds until incorporated.
In a separate bowl, combine almonds, flour, oats, cinnamon, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on low speed until blended and crumbly. Remove 1 ¼ cups of the mixture and set it aside.
Add the remaining mixture into the prepared pan. Use the bottom of a greased measuring cup or your fingers to press the mixture evenly into the pan.
Slightly melt the jam in a microwave-safe bowl for 15 seconds at a time, stirring in between and continuing to heat until the jam is easily spreadable.
Spread the raspberry jam over the crust and then top with raspberries, distribute them evenly throughout the pan. Sprinkle the reserved oat mixture over the top and 2 tablespoons of sliced almonds.
Bake for approximately 25 minutes, or until the top is light golden brown and the jam is bubbling around the edges.
Cool completely before cutting into bars. Cut into equal-sized squares.
Store in an airtight container in the refrigerator for up to 5 days.