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Preheat your oven to 350F/180C and grease an 8x8 baking dish and set it aside.
In a large bowl, mix together the first four ingredients. In a small sauce pan, melt the coconut oil. Then add it, along with the maple syrup and vanilla extract to the oat mixture and stir until a moist dough forms. Reserve about 3/4 cup of the oat mixture for topping.
Press the remaining mixture into the bottom of your prepared baking pan. Spread the jam over the top to within 1/2 inch of the edge.
Add the shredded coconut to the reserved topping and then sprinkle it over the jam. Press down slightly to get the crumb topping to stick into the jelly.
Bake for about 25 minutes or until the edges are golden brown. Cool in the pan on a wire rack.
Cut into 16 squares and enjoy!