Preheat your oven to 350°F (175°C) and coat an 8x8 baking pan with non-stick spray.

In a large mixing bowl, melt the coconut oil and add the all-purpose flour, quick oats, coconut sugar, baking powder, and salt. Stir until well combined.

Press two-thirds of the oat mixture into the bottom of the prepared baking pan, creating a solid base.

Spread the raspberry preserves evenly over the base, leaving a half-inch border around the edges.

Crumble the remaining oat mixture over the preserves, pressing down gently to hold it together.

Bake for 25-30 minutes until the top is golden brown and fragrant.

Let the bars cool in the pan for 10-15 minutes before slicing into squares or rectangles.