Preheat the oven to 375 degrees F. Line a 13-by-9-by-2-inch pan with foil, leaving a 1-inch overhang on all sides. Spray with nonstick spray.
Using a stand mixer outfitted with the paddle attachment, beat together the almond butter, brown sugar, butter, baking powder and salt until creamy, 2 to 3 minutes. Add the oats and flour and beat until combined, another 2 minutes. The mixture will be slightly crumbly. Transfer 1 1/2 cups of the mixture to a medium bowl, stir in the almonds and reserve. Press the remaining mixture evenly into the bottom of the prepared pan.
Spread the crust with the strawberry preserves to 1/2 inch from the edge. Sprinkle with the reserved crumble mixture.
Bake until the top is golden brown and the preserves are bubbling, 25 to 30 minutes. Cool completely in the pan, then lift out and cut into squares.
Recipe courtesy of Bobby Deen