Preheat your oven to 375°F (190°C) and line a 9x9 baking dish with parchment paper.

In a medium saucepan, combine frozen berries, lemon juice, coconut sugar, maple syrup, and sea salt. Cook over medium heat for 5-10 minutes until tender.

Scoop 1-2 tablespoons of the berry mixture into a small bowl, mix with tapioca starch until smooth, then return to the saucepan and stir for 1 minute to thicken.

In a large mixing bowl, combine rolled oats, almond flour, baking soda, and sea salt. Add the maple syrup, melted coconut oil, and vanilla extract, mixing until a dough forms.

Set aside ½-¾ cup of the oatmeal mixture, then press the rest firmly into the bottom of the lined baking dish.

Spread the thickened berry filling evenly over the crust.

Crumble the reserved oatmeal mixture over the berry filling evenly.

Bake for 20-25 minutes until the edges are golden brown and the middle is set.

Let cool completely in the pan before slicing into bars.