From Food 52 Genius Dessert cookbook-another winner! Very easy to make and you can substitute whatever jam or jams you have on hand and also mix up the nuts. The recipe comes together quickly. I strain my raspberry jam if it is seeded and let it cool slightly before using it.
1 c. (115g) pecan halves, coarsely chopped, toasted
1 1/2 c. (190g) all purpose flour
1 1/4 c. (115g) old fashioned rolled oats
1/3 c. (65g) sugar
1/3 c. (75g) packed dark brown sugar
1 t. kosher salt
1/2 t. baking soda
3/4 c. (170g) unsalted butter, melted
1 c. (320 g) raspberry jam, (strained if seeded-heat up until jam is liquid and strain)
Heat oven to 350 degrees. Place oven rack in the center of the oven. Butter an 8″ square baking pan and line with parchment, leaving 1″ overhang on two opposite sides for easy lifting when the bars are done. Butter the parchment.
Toast the pecans for 5 minutes until fragrant. Let cool.
Whisk together the flour, oats, sugars, salt, baking soda and cooled pecans in a large bowl. Pour in the melted butter and mix with a spoon, spatula or your hands until well combined.
Press 2/3 of the oat mixture into an even firmly packed layer on the bottom of baking pan. Spread the raspberry jam evenly across the surface of dough, leaving a 1/4″ border. Evenly sprinkle the remaining mixture over the jam and lightly pat.
Bake until top is golden-40-45 minutes, rotating the pans halfway through the baking.
Let granola bars cool completely, about 3 hours. Cut into 2″ squares. Store in an airtight container at room temperature.