Preheat oven to 350°F. Line a 9 x 9-in pan with parchment paper and set aside.
Combine oats and salt in a food processor, and process until you have a flour. Add almond flour and pule a couple of times to combine.
In a small pot, met coconut oil over medium/low heat. Remove from heat and stir in maple syrup and almond butter until combined.
Pour into oat mixture in food processor and process until mixture comes together (make sure there are not dry spots).
Set aside ¾ cup of oat mixture for topping. Evenly distribute and press down the remaining mixture in the parchment lined pan. Prick the crust with a fork a few times to allow steam to escape. Bake 10 minutes.
While crust is baking, add blackberries to food processor and pulse 3-4 times to break them up a little bit. Remove crust from oven and evenly distribute over crust. Crumble reserved oat mixture evenly over berries. Bake 15 minutes.
Remove from oven and cool completely in pan for 1 hour. Remove from pan by lifting the edges of the parchment paper and cut into bars.