In a large bowl, whisk together gluten-free flour blend, cinnamon, salt, and baking powder. Stir in melted dairy-free butter, vanilla extract and brown sugar.
Reserve 1 cup of the crust for the topping. Press the remaining crust into a 9x9-inch baking dish sprayed with cooking spray. Make sure your cooking spray does not contain flour which is not gluten-free.
Mix together 1 cup of the raspberries with your raspberry jam until the berries are completely covered with the jam. Some of the berries may get crushed but that's okay.
Carefully spread the raspberry mixture over the crust, leaving about 1/2 inch border around the sides. If you spread it all the way to the edges your bars will stick to the sides of the pan. Sprinkle the remaining 1/4 cup of raspberries over the jam.
Mix the reserved 1 cup of crust with 1/4 cup of gluten-free certified oats. Sprinkle the dough over the top of the raspberry filling.
Bake at 350F for 40-45 min, until raspberry filling is bubbling and crust is a golden brown. Let sit for at least an hour, until raspberry filling sets up completely before serving. Store in the refrigerator for best results.