Add the almond flour, oats, sugar, and butter to a mixing bowl. Use your hands to work the butter into the flour, sugar, and oats until it is well combined and forms a dough like consistency.
Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. Bake the crust for 15 minutes, remove from the oven, and set aside.
In a medium saucepan, combine the raspberries, honey, and vanilla extract over medium-high heat. Use a wooden spoon to mash the raspberries and break them down. Bring the raspberry mixture to a boil and then boil for 5 minutes while constantly stirring.
When the raspberries have all burst and deepened in color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Turn off the heat, and pour the slurry mixture into the raspberries. Stir until the mixture has thickened into a jam like consistency.
Pour the raspberry jam on top of the crust and then use a silicone spatula to spread it evenly over the crust. Sprinkle the remaining crumb topping evenly over the jam.
Let the bars bake at 350 degrees for 25-30 minutes until the jam is bubbly around the edges and the top is golden brown.
Let the bars come to a complete cool. Slice into squares and enjoy!