Preheat the oven to 350. Butter and 8 inch square baking pan and line the bottom and sides with parchment paper. spread the chopped pecons in a pie plate and toast for about 5 minutes. until lightly browned and fragrant. let cool.
2
In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and walnuts. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
3
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the preserves. sprinkle the preserves with the remaining oat moxture.
4
Bake the bars for about 45 minute, 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, about 3 hours. Cut into squares and serve.
5
The bars can be kept in an airtight container for up to 1 week.
