Add raspberries, maple syrup and chia seeds to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, and bring to a boil, stirring occasionally, about 5 -10 minutes. Use your spoon to break them apart, if desired.

Once thickened, remove from heat and set aside.

Preheat your oven to 325 degrees F. and prepare an 8x8 baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour. Add the remaining crust ingredients and continue processing for about 20 - 30 seconds until a sticky dough begins to form. Stop and scrape down the sides as necessary.

Transfer over half (about 2/3) of the dough into your prepared baking pan, using damp fingers or a damp spatula to ensure that it is pressed down tightly and evenly. The dough is sticky and using damp fingers work best. Spoon the chia jam over the crust, and use a spatula or knife to spread it evenly. Don't go right up against the pan (to prevent burning). Top with remaining dough by dropping it on top, and then using your spatula to spread them out.

Bake for 35 - 40 minutes, until the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days, or wrap individually and freeze for up to 3 months.