Preheat the oven to 350 degrees.

In a large bowl, combine the oats, oat flour*, sugar, salt, and peanuts.

In another bowl, mix together the melted coconut oil, honey, and peanut butter until smooth. Pour the wet ingredients into the dry and mix until thoroughly combined.

Mix together the dried cranberries and raspberry jam in a small bowl, then add spoonfuls to the oat mixture and gently mix until evenly distributed but not thoroughly combined. You want there to be small, but distinctive clumps remaining.

Line a 9x13 inch baking dish with parchment paper and spray with nonstick cooking spray. Pour the mixture into the pan and use a rubber spatula to spread it out and then press down as much as possible so that it's tightly packed in.

Bake for 30-35 minutes or until golden brown around the edges. Allow to cool completely, then place in the refrigerator to firm up and get cold - this will make the bars easier to cut.

Remove the parchment paper and cut lengthwise down the center. Then cut each side into 8-9 bars. You can wrap the bars individually in plastic wrap or just put them all in a zip-top bag. Bars keep refrigerated for 2 weeks and can be frozen for longer storage. I prefer to eat them cold - they're chewier.