Preheat the oven to 375 degrees F. Butter an 8×8-inch baking pan.
Pulse the flour, brown sugar, and salt in food processor. Add the butter and pulse until it comes together into a dough. Turn into a bowl and, using your hands, gently knead in the oats and pecans.
Set aside 1/2 cup of the dough and press the rest into the bottom of the pan. Spread the raspberry jam over the dough, leaving a 1/4-inch border. Place the raspberries over the jam, then sprinkle with the remaining dough.
Bake for 25 minutes, or until the edges are golden brown. Let cool for 30 minutes on a cooling rack and then cut into squares.
NOTE: These are best served the day they are baked, but you can store any remaining bars in an airtight container (layered with parchment paper) at room temperature for up to 2 days.
