Place the raspberries into a bowl and mix in the chia seeds and maple syrup. Set to one side.
Line an 8- or 9-inch square tin with baking paper and lightly grease with coconut oil. (I used a 9-inch tin; an 8-inch tin will create a thicker bar and will be easier to slice into 8 long bars, as opposed to 16 small squares.)
Mix together the peanut butter, coconut oil or vegan butter, and brown sugar in a bowl or jug.
Place oats and oat flour in a separate large bowl and stir in the above mixture until well-combined.
Place ⅔ of this combined mixture into the prepared tin and spread evenly using your fingertips. Bake for 10 minutes.
Remove from the oven and spread over the now-thickened chia jam.
Sprinkle over remaining third of the oat mixture and return to the oven for a further 20 minutes.
Allow to cool fully before slicing, ideally overnight in the fridge. Store in the fridge for up to one week. Serve chilled, at room temperature, or heat and have a dollop of dairy-free yogurt or scoop of dairy-free ice cream on top if desired.
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