Preheat oven to 180°c. Line a 27.5cm x 17.5cm x 3.5cm slice pan with baking paper.
Combine coconut flour, eggs and 6 tbs oil in a large mixing bowl. Press mixture down into prepared pan.
Place raspberries, chia seeds, vanilla and 1 tbs water to a small saucepan over high heat. Bring to the boil and cook for 1 minute. Spread over shortbread base.
In a small bowl, combine oats, remaining 1 tbs oil, cinnamon and maple syrup. Spoon mixture over top of slice and bake for 15 minutes or until lightly golden. Allow to cool completely then slice to serve.