Step 1

Preheat oven to 350°F (175°C) and line an 8 x 8 inch metal pan with parchment paper, leaving enough excess around the edges to use as lifting handles.

Step 2

To a large bowl add the oats, flour, ground flaxseed, shredded coconut, chopped walnuts, sugar, salt and baking powder. Stir well to combine.

Step 3

Add the oil and water then mix well to make a moist, crumbly mixture.

Step 4

Spoon about ⅔  of the mixture into your prepared pan and press down really well so it is well compacted and level.

Step 5

Spoon on the raspberry jam and spread it all over evenly.

Step 6

Now use your hands and sprinkle the remaining oaty mixture loosely over the top. Little gaps over the jam are fine.

Step 7

Bake for 30 to 35 minutes or until nicely golden around the edges.

Step 8

Remove from the oven and allow to cool in the pan.

Step 9

Lift out of the pan using the excess paper as handles and cut into 9 bars.