• Preheat oven to 350°. Prepare 8 x 8 inch metal baking pan with cooking spray and line with parchment paper. Let excess paper extend over all 4 sides of pan. Set aside.
• In bowl of food processor fitted with blade, add 1 cup flour, 1 cup oats, ¾ cup brown sugar, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Pulse  5-6 times to toss ingredients together. 
• Add shredded cold butter to processor; pulse together until pea-size pieces form and mixture is crumbly. (To shred butter, use a box grater to shred chilled butter, store in freezer until ready to process with dry mix).
• Reserve 1 cup crumb mixture and store in freezer until ready to use this is for the streusel topping.
• Press remaining crumb mixture into bottom of prepared pan making sure you cover entire base of pan. Press with back of measuring cup to pat firmly in bottom of pan.
• Bake crust 10 to 12 minutes; let cool completely before adding filling.

• In a medium bowl, stir together triple berries, add remaining ¼ cup flour, remaining ¼ cup brown sugar, remaining ½ teaspoon cinnamon, and reserved ¼ teaspoon salt.
• Spread over cooled crust and top with reserved crumb mixture and almonds.
• Bake until mixture is bubbly around edges, 30 to 35 minutes.
• Let cool completely in pan on a wire rack. Chill bars before slicing for best results.

Serve:  Remove bars from pan using parchment handles.  Place on cutting surface, cut bars down the center creating two sections.  Cut each section into 1″ rectangular bars. Leave them long and skinny or cut into desired squares.  Recipe will make 16- 1″ x 4″ bars.