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Line an 8 ½x4 ½-inch loaf pan with enough parchment paper to have overhang on all sides.
Stir yogurt, almond butter, maple syrup, vanilla, cinnamon, nutmeg, and salt together in a bowl until completely smooth and combined.
Spread half of the mixture evenly into the bottom of the prepared loaf pan.
Sprinkle berries evenly over the yogurt.
Top with remaining yogurt and carefully spread into an even layer over berries.
Tap pan on the counter several times to help the mixture settle.
Cover pan with aluminum foil and place into the freezer until firm, at least 4 hours.
Remove pan from the freezer.
Remove bars from the pan using the parchment overhang, and place onto a cutting board.
Carefully peel off the parchment.
Run the blade of a sharp knife under hot water, and wipe dry.
Cut the bars into about ¾-inch thick slabs.
Serve immediately, or keep stored in an airtight container in the freezer until ready to serve.