from food52, because you’re never too old for pop tarts, or after school snacks
1 cup (115g) pecan halves, coarsely chopped
1 1/2 cups (190g) all-purpose flour
1 1/4 cups (115g) old-fashioned rolled oats
1/3 cup (65g) sugar
1/3 cup (75g) packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (170g) unsalted butter, melted
1 cup (320g) raspberry jam
Heat the oven to 350°F (175°C), with a rack in the center. Butter an 8-inch (20cm) square baking pan. Spread the pecans on a rimmed baking sheet and toast in the oven until lightly browned and fragrant, about 5 minutes. Let cool.
Whisk together the flour, oats, sugars, salt, baking soda, and cooled pecans in large bowl. Pour in the melted butter, and using a wooden spoon or rubber spatula, stir until well combined.
Press two-thirds of the oat mixture (about 3 cups/470g) into an even, firmly packed layer on the bottom of the baking pan. Using an offset or rubber spatula, spread the raspberry jam evenly across the surface of the dough, leaving a 1/4-inch border uncovered at the edges (the jam will melt and spread closer to the edges). Evenly sprinkle the remaining oat mixture over the jam.
Bake until the top is golden brown, about 40 minutes, rotating the pan halfway through baking. Let the granola bars cool completely in the pan on a rack, about 3 hours. (Or go ahead and sneak one while they’re still warm—they’ll be a little crumbly but so good.)