Preheat the oven to 175 °C, line the base of a square baking pan with parchment paper and set aside.
In a bowl, mix together the dry ingredients of whole wheat flour, plain flour, oats, shredded coconut, nutmeg powder, salt and sugar
Then add in the wet ingredients of the coconut oil and two egg whites and combine until you get a soft dough.
In a small bowl smash up the raspberries with a fork until you get a chunky puree.
In your prepared baking dish press out 2/3 of the oat bar mix using your hand
Spoon out and top this oat bar base with the raspberry puree mix
Now with the remaining 1/3 of the oat bar mix crumble on the top of the raspberry layer.
Bake at 175 °C for 30 mins until golden brown on the top and edges
Once the bars have cooled, remove from the baking dish and cut into squares.