Preheat the oven to 350° F and adjust the oven rack to the middle position. Line an 8x8 baking dish with parchment paper so that it overlaps the sides and spray with nonstick cooking spray.
In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, cinnamon and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
In the bowl of an electric mixer, beat the butter with the brown sugar until light and creamy, a few minutes. Add the egg and beat until combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky.
Place 2/3 of the dough on the bottom of the prepared baking dish, using an offset spatula or hands to spread it into an even layer. Spread the jam over top.
Pinch off 1-inch clumps of the remaining dough and scatter evenly over the jam. The dough is meant to cover 2/3 of the top surface.
Bake for 35 minutes, until the topping is golden brown.
Let the jam bars completely cook in the baking dish (for about 1 hr) before slicing. Cover the bars with foil and store at room temperature for up to two days and in the refrigerator for 5 days.

Raspberry Jam Oatmeal Bars