Preheat oven to 350 degrees F. Line a 5×7 or 8×4 or similar sized baking pan with parchment paper.
In a food processor, process the oats until a fine flour forms. Add the rest of the ingredients except the jam and pulse until it is crumbly, like wet sand.
Take 3/4 of the mixture and firmly press it into the bottom of the pan. Bake for 15-20 minutes until lightly golden on the edges. Remove and let it cool (like 30 min).
Once it is cool to the touch, spread a layer of the raspberry jam. Add a tiny bit of water (like 1 tsp) to the leftover crumble and mix with your hands so it forms thicker clumps. Crumble the topping on top of the jam layer.
Bake for another 15 minutes.
Let it cool in the pan completely, then lift it out holding the sides of the parchment. Slice and serve!