Preheat oven to 350° F and grease an 8x8 baking dish with coconut oil.
In a medium bowl cream together almond butter and coconut sugar until well mixed. Set aside.
In a separate smaller bowl mix together dry ingredients — oat flour, rolled oats, baking powder, baking soda, sea salt, and cinnamon.
Mix together the almond butter mixture with dry ingredients and dairy-free milk — do not over mix. The mixture should be moist and clump together. If too dry, add additional milk by the tablespoon.
Mix in sliced almonds, leaving a few tablespoons for the top.
Press mixture into the baking dish, making sure it fills the pan evenly.
Add additional sliced almonds to the top.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cool in the pan and enjoy! Store covered for 3-5 days on the counter or in the fridge.