Preheat the oven to 180*C. Line a square baking tray with baking paper. 

In a bowl, combine the almond meal, oat flour, rolled oats, salt and baking powder. Mix well. 

Add in the peanut butter and almond milk until it forms a crumbly mixture. Add in the maple syrup if you want it to be sweeter.  

Press 2/3 of the mixture into the base of the tin and bake for 10 minutes (edges should be lightly golden). 

Spread the jam evenly over the base then sprinkle the remaining 1/3 of the mixture over. Bake for 25 minutes or until the top becomes golden. Remove from oven and allow to cool at room temperature before slicing. 

Slice into 9 even pieces. Store any leftovers in an air-tight container in the fridge for up to 1 week.