Preheat the oven to 350°F.

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

In a separate bowl, whisk the melted coconut oil, honey, and peanut butter until smooth. Pour into the dry ingredients and mix until well combined.

In a small bowl, combine the dried cranberries and raspberry jam. Add spoonfuls to the oat mixture and gently fold in. Do not overmix. You want small clumps of fruit scattered throughout.

Line a 9x13-inch baking dish with parchment paper and lightly coat with nonstick spray. Transfer the mixture to the pan, spread it evenly, and press down firmly with a rubber spatula so it’s tightly packed.

Bake for 30 to 35 minutes, or until golden around the edges. Let cool completely, then refrigerate until cold and firm. This helps the bars hold their shape when cutting.

Lift the bars out of the pan using the parchment. Cut lengthwise down the center, then slice each half into 8 or 9 bars.

Wrap bars individually in plastic wrap or store together in a zip-top bag. Keep refrigerated for up to 2 weeks, or freeze for longer storage. They’re best eaten cold when the texture is extra chewy.