Preheat your oven to 350°F (175°C) and prepare your 8x8-inch baking pan by lightly spraying it with non-stick cooking spray.

In a large bowl, combine melted coconut oil, flour, quick oats, maple syrup, coconut sugar, baking powder, and a pinch of salt. Stir the mixture until evenly mixed and slightly sticky.

Press about two-thirds of the dough mixture into the bottom of your prepared baking pan, ensuring it's evenly spread and reaches the corners.

Spread the raspberry preserves over the pressed base, leaving a half-inch border around the edges to prevent scorching during baking.

Crumble the remaining dough mixture over the raspberry preserves, covering it evenly and gently pressing down on the crumbles.

Bake in the preheated oven for 25 to 30 minutes, looking for a light golden brown hue.

Once baked, remove the pan and let it cool for about 10-15 minutes before cutting into squares or rectangles.