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Preheat oven to 350°F (175°C) and line an 8 x 8 inch metal pan with parchment paper, leaving enough excess around the edges to use as lifting handles.
To a large bowl add the oats, flour, ground flaxseed, shredded coconut, chopped walnuts, sugar, salt and baking powder. Stir well to combine.
Add the oil and water then mix well to make a moist, crumbly mixture.
Spoon about ⅔ of the mixture into your prepared pan and press down really well so it is well compacted and level.
Spoon on the raspberry jam and spread it all over 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 to 35 minutes or until nicely golden around the edges.
Remove from the oven and allow to cool in the pan.
Lift out of the pan using the excess paper as handles and cut into 9 bars.