Back-To-School Raspberry Granola Bars

1. 1

   Preheat the oven to 350.

2. 2

   Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.

3. 3

   Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant.

4. 4

   Let cool.

5. 5

   In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans.

6. 6

   Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.

7. 7

   Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves.

8. 8

   Sprinkle the preserves with the remaining oat mixture.

9. 9

   Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown.

10. 10

    Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours.

11. 11

    Cut into squares and serve.

12. 12

    Make Ahead The bars can be kept in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.