Line a 15x10x1-inch jelly roll pan with parchment paper, extending the paper over the edges. Place graham cracker squares in an even layer on top of the parchment paper.
In a large bowl stir together the oats, sugar, brown sugar and flour. Add the melted butter, egg, and vanilla, and stir till combined. Scoop mixture onto graham cracker squares and carefully spread into an even layer.
Bake for 20-25 minutes or until oat mixture bubbles and is light brown on top. Remove from the oven and sprinkle evenly with the chocolate pieces. Return to the oven for one minute, then use a rubber spatula to spread the chocolate into an even layer. Top with the chopped almonds.
Let cool to room temperature. Use the edges of the parchment paper to carefully lift the candy bar out of the pan and cut into squares.