Stir in the liquid coconut oil until well combined.
Add the water and stir well. You will have a moist crumbly mixture. You can add one more tablespoon of water if it seems too dry.
Pour about ⅔ of the mixture into your tin and press down really, really well until it is compacted and level. You can use a spatula or your hands.
Spread the raspberry jam over the base evenly.
Now use your hands and sprinkle the remaining oaty mixture loosely over the top. Little gaps over the jam are fine.
Bake for 30 - 35 minutes or until just starting to go golden brown around the edges.
Remove from the oven and cool completely in the pan.
Remove from the pan using the excess paper to lift it out.
Cut into 9 squares. Don't attempt to cut them up until they are completely cool as they will fall apart.
If you don't mind a slightly coconutty flavour you can use unrefined coconut oil . If you prefer no coconut flavour then use refined coconut oil . Both work the same and give great results. Store the squares in an air tight container in the fridge. They will keep well for up to 10 days.