½ cup coconut oil (softened to room temperature)
1 cup light brown sugar
1 teaspoon vanilla extract
½ cup sliced almonds
1 ½ cups old-fashioned oats
½ teaspoon ground ginger
¾ teaspoon baking soda
1 ½ cups whole wheat flour
¼ teaspoon salt
1 cup seedless raspberry jam
1 cup fresh raspberries
Step 1: Preheat oven to 350°F. Line a 9×9 inch or 12.5×9 inch pan with foil, lightly grease the foil with organic olive oil cooking spray. Set aside.
Step 2: Mix coconut oil and maple syrup on medium-high speed for 3 minutes, until combined. Add the vanilla and whisk for 30 seconds, until incorporated.
Step 3: In a separate bowl, combine almonds, flour, oats, cinnamon, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low speed until blended. Remove 1 ¼ cups of the mixture and set it aside.
Step 4: Add the remaining mixture to the prepared pan. Use the bottom of a greased measuring cup or your fingers to press the mixture evenly into the pan. Slightly melt the jam in a pot for 1 minute or until the jam is easily spreadable. Spread the raspberry jam over the crust, and then top with raspberries. Distribute the raspberries evenly throughout the pan. Sprinkle the reserved oat mixture over the top and 2 tablespoons of sliced almonds.
Step 5: Bake for approximately 25 minutes, or until the top is light golden brown and the jam bubbles around the edges. Cool completely before cutting into bars. Cut into equal sized squares. Store in an airtight container in the refrigerator for up to 5 days.