Ingredients
1cuppecans
1½cupsall-purpose flour
1¼cupsold-fashioned rolled oats
⅓cupgranulated sugar
⅓cupdark brown sugar,packed
1tspkosher salt
½tspbaking soda
1½stickunsalted butter
1cupraspberry preserves
Preparation
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans on a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool.
In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
Press ⅔ of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.
Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown.
Transfer the pan to a wire rack and let the granola bars cool completely for about 3 hours.
Cut into squares and serve.
