Heat a small saucepan over medium heat. Add raspberries, chia seeds and maple syrup. Cook for about 8-10 minutes, stirring often. Use a potato masher to smash berries for the “jam” layer. Set aside to cool (I usually put it in the fridge).
Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with raspberry chia jam, spreading evenly with a spoon or spatula. Drop the rest of the oat mixture on top.
Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars. Store bars in an air-tight container in the refrigerator.