Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan.

In a large mixing bowl, combine coconut oil, all-purpose flour, quick oats, maple syrup, coconut sugar, baking powder, and salt. Mix until well blended.

Press about ⅔ of the dough mixture evenly into the bottom of your prepared baking pan.

Spread the raspberry preserves over the pressed oat base, leaving a ½-inch border.

Crumble the remaining ⅓ of the oat mixture over the preserves and press lightly.

Bake for 25-30 minutes until the top is lightly browned and fragrant.

Cool on a wire rack for at least 10-15 minutes, then slice into bars.