Instructions

• Preheat the oven to 350°F (175°C). Lightly oil an 8-inch square baking dish or line it with parchment paper.
• In a large bowl, whisk together 1 cup white whole-wheat flour, 1 cup rolled oats, 1/2 cup coconut palm sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt until evenly combined.
• Add 1/2 cup melted coconut oil to the dry mixture and stir with a spoon until the mixture is evenly moistened and holds together when pressed.
• Divide the oat mixture into two equal portions. Press one portion firmly and evenly into the bottom of the prepared 8-inch square baking dish to form the crust (use the back of a spoon or your hands).
• Spread 2/3 cup raspberry jam evenly over the pressed crust, leaving the jam level and covering the crust fully.
• Sprinkle the remaining oat mixture evenly over the jam and press it lightly into the jam to help it adhere (do not press so hard that you push jam out to the edges).
• Bake on the middle oven rack for about 35 minutes, or until the top is golden brown.
• Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cool, cut into squares and serve.