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1
Heat the oven to 350u00b0F (175u00b0C), with a rack in the center. Butter an 8-inch (20cm) square baking pan. Line the bottom and sides with parchment paper, leaving a 1-inch (2.5cm) overhang on two opposite sides for easier lifting when the bars are done. Butter the parchment. Spread the pecans in a pie plate or on a rimmed baking sheet and toast in the oven until lightly browned and fragrant, about 5 minutes. Let cool.
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2
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.
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3
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 (6mm) border uncovered at the edges (the jam will melt and spread closer to the edges). Evenly sprinkle the remaining oat mixture over the jam.
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4
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.) Lift up the overhanging ends of the parchment paper and transfer the granola almost-bars to a cutting board. Cut into 2-inch (5cm) squares. Store in an airtight container at room temperature.
