Preheat the oven to 350 degrees F. Line an 8X8 baking dish with parchment and set aside.

In a large mixing bowl, whisk together the dry ingredients. Mix in the syrup and coconut oil and crumble with your hands until it resembles a coarse, sandy texture. Remove 1/2 cup of the dough for the topping.

Add the flax egg to the bowl and stir to form a sticky dough. Transfer the dough to the baking pan and press it evenly with your fingers or a flat-bottomed glass.

Bake for 10 minutes, then remove and top with raspberry jam. Spread the jam evenly over the layer of dough, leaving a little at the edges so it’s easier to remove from the pan. Crumble the reserved oat topping over the jam.

Bake in the center of the oven for 20 – 25 minutes until the oats are golden brown. Remove and cool for 30 minutes, then transfer to the fridge and cool completely. Slice into squares and serve!