Preheat oven to 325 degrees F. Spray 2 nonstick mini muffin tins with coconut oil.

In a large bowl, add oats, almond meal, coconut, cinnamon, and salt. Stir to combine.

In a small bowl, whisk together melted coconut oil, ¼ cup honey, and vanilla extract. Pour the mixture over the oats and fold to combine, making sure the oat mixture is evenly coated.

Fill the mini muffin cups with 1 tablespoon of the oat mixture, pressing down firmly with the back of the tablespoon to create a shallow depression in each cup.

Bake for 15-18 minutes, or until the cups are golden brown. Remove from the oven and allow the cups to cool for 10 minutes. Using a butter knife, gently run the knife around the cups to release them from the mold. Allow them to cool completely on a wire rack.

In a small bowl, mix almond butter with remaining 2 tablespoons of honey. Fill each cup with a scant teaspoon of almond butter. Top with a small dollop of jam. Store in an airtight container in the refrigerator for up to 7 days.