Step 1

Preheat your oven to 350F/180C and grease an 8x8 baking dish and set it aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake for about 25 minutes or until the edges are golden brown. Cool in the pan on a wire rack.

Step 6

Cut into 16 squares and enjoy!