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

In a large mixing bowl, combine melted coconut oil, coconut sugar, and maple syrup, then whisk until smooth. Add eggs one at a time, mixing well.

Combine dry ingredients (flour, oats, baking powder, salt) into the wet mixture, stirring until just combined.

Press two-thirds of the oat mixture into the bottom of the greased baking pan to form the base layer.

Spread raspberry preserves over the oat layer, leaving a small border around the edges.

Crumble the remaining oat mixture over the preserves and gently press down.

Bake in the preheated oven for 25-30 minutes until the top is golden. Let cool for 15 minutes in the pan.

Transfer to a cutting board, slice into squares, and enjoy.